10 Fall Crockpot Soups (With Full Recipes)

Warm, hearty, and packed with seasonal flavor, these crockpot soups are perfect for busy fall nights. Just prep the ingredients in the morning, and by evening your home will smell amazing.

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1. Butternut Squash Soup

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg
• 1 cup coconut milk (or heavy cream)

Instructions

1. Add squash, carrots, onion, garlic, and broth to the crockpot.
2. Season with salt, pepper, and nutmeg.
3. Cook on LOW 6–8 hours or HIGH 3–4 hours, until vegetables are tender.
4. Use an immersion blender to puree until smooth.
5. Stir in coconut milk, taste, and adjust seasoning.

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2. Chicken and Wild Rice Soup

Ingredients

• 1 lb boneless chicken breasts
• ¾ cup uncooked wild rice
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 6 cups chicken broth
• 2 tsp poultry seasoning
• 1 tsp salt
• ½ tsp black pepper
• 1 cup half-and-half or cream

Instructions

1. Place chicken, rice, vegetables, broth, and seasonings in the crockpot.
2. Cook on LOW 7–8 hours or HIGH 4–5 hours.
3. Shred chicken with two forks.
4. Stir in cream, mix well, and serve hot.

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3. Autumn Harvest Lentil Soup

Ingredients

• 1 cup dried green or brown lentils
• 1 sweet potato, cubed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 4 cups vegetable broth
• 2 cups water
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp smoked paprika
• 1 bay leaf
• Salt & pepper to taste

Instructions

1. Add all ingredients to the crockpot.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours.
3. Remove bay leaf and adjust seasonings.
4. Stir and serve warm.

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4. Creamy Pumpkin Soup

Ingredients

• 2 (15 oz) cans pumpkin puree
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 tsp ground nutmeg
• ½ tsp cinnamon
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste

Instructions

1. Place pumpkin, onion, garlic, broth, and spices into crockpot.
2. Cook on LOW 6 hours or HIGH 3 hours.
3. Blend until smooth with immersion blender.
4. Stir in cream and season to taste.

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5. Beef and Barley Soup

Ingredients

• 1 ½ lbs beef chuck roast, cut into cubes
• ¾ cup pearl barley
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 6 cups beef broth
• 2 tsp thyme
• 1 bay leaf
• Salt & pepper

Instructions

1. Add beef, barley, vegetables, broth, and seasonings into crockpot.
2. Cook on LOW 8 hours or HIGH 4–5 hours.
3. Remove bay leaf, taste, and adjust seasonings.

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6. Tuscan White Bean Soup

Ingredients

• 2 cans cannellini beans, drained & rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 (15 oz) can diced tomatoes
• 5 cups vegetable broth
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 3 cups fresh spinach
• Olive oil for drizzling

Instructions

1. Combine beans, vegetables, broth, and seasonings in crockpot.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours.
3. Stir in spinach just before serving.
4. Drizzle with olive oil before serving.

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7. Sweet Potato and Black Bean Chili

Ingredients

• 2 medium sweet potatoes, cubed
• 2 cans black beans, drained & rinsed
• 1 (28 oz) can crushed tomatoes
• 1 onion, diced
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 3 cups vegetable broth
• Salt & pepper

Instructions

1. Add all ingredients to crockpot and stir well.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours.
3. Taste and adjust seasonings.
4. Garnish with avocado, lime, or cilantro.

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8. Creamy Broccoli Cheddar Soup

Ingredients

• 4 cups broccoli florets
• 1 onion, diced
• 2 carrots, shredded
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp Dijon mustard
• ½ tsp nutmeg
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half or cream

Instructions

1. Add broccoli, onion, carrots, garlic, broth, mustard, and nutmeg to crockpot.
2. Cook on LOW 6 hours or HIGH 3 hours.
3. Use immersion blender to puree partially.
4. Stir in cheese and cream.

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9. Rustic Potato Leek Soup

Ingredients

• 4 medium potatoes, peeled & diced
• 2 leeks, sliced (white & light green parts only)
• 1 onion, diced
• 3 garlic cloves, minced
• 5 cups chicken or vegetable broth
• 1 bay leaf
• Salt & pepper
• 1 cup cream (optional)

Instructions

1. Add potatoes, leeks, onion, garlic, broth, and bay leaf to crockpot.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours.
3. Remove bay leaf and blend until smooth.
4. Stir in cream, if desired.

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10. Spiced Apple and Carrot Soup

Ingredients

• 4 large carrots, chopped
• 2 apples, peeled & diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 cup coconut milk

Instructions

1. Add carrots, apples, onion, garlic, ginger, broth, and spices to crockpot.
2. Cook on LOW 6–8 hours or HIGH 3–4 hours.
3. Blend until smooth.
4. Stir in coconut milk and adjust seasoning.

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Final Thoughts

These 10 crockpot soups make the perfect fall rotation—whether you’re craving creamy comfort, hearty chili, or something light and veggie-packed. They all freeze well, reheat beautifully, and taste even better the next day.