When autumn leaves begin to fall and there’s a crisp chill in the air, nothing brings the family together like a steaming bowl of homemade soup. These Cozy Crockpot Soups for Fall are perfect for those busy days when you want the comfort of a home-cooked meal without spending hours in the kitchen. As a mother of three, I’ve relied on my trusty crockpot to create memorable family dinners that remind us of Grandma’s cooking but fit into our hectic modern lives.
1. Classic Chicken Noodle Soup
This timeless recipe reminds me of my grandmother’s kitchen and always brings comfort to my family during fall sniffles.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Timing
Prep time: 15 minutes
Cook time: 6-8 hours on low or 3-4 hours on high
Total time: 6-8 hours and 15 minutes
Step-by-Step Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add carrots, celery, onion, garlic, bay leaves, and thyme.
- Pour in chicken broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred it using two forks.
- Return chicken to the crockpot.
- Add egg noodles and cook for an additional 30 minutes until noodles are tender.
- Stir in fresh parsley before serving.
- Remove bay leaves and adjust seasoning if needed.
2. Hearty Beef and Barley Soup
A robust soup that reminds me of Sunday dinners at my parents’ farm – perfect for filling hungry tummies on cold evenings.
Ingredients
- 1.5 pounds beef stew meat, cubed
- 1 cup pearl barley, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Timing
Prep time: 20 minutes
Cook time: 8 hours on low or 4 hours on high
Total time: 8 hours and 20 minutes
Step-by-Step Instructions
- Brown beef cubes in a skillet with a little oil (optional but adds flavor).
- Transfer beef to crockpot.
- Add all vegetables, barley, tomato paste, Worcestershire sauce, and herbs.
- Pour in beef broth and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove bay leaves, stir in fresh parsley, and adjust seasonings before serving.
3. Creamy Potato and Corn Chowder
This soup brings back memories of harvest gatherings and always gets a chorus of “yums” from my little ones.
Ingredients
- 6 medium potatoes, diced
- 3 cups fresh or frozen corn kernels
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 2 cups half-and-half
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour (mixed with 1/4 cup water)
- Green onions for garnish
- Salt and pepper to taste
Timing
Prep time: 15 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: 6 hours and 15 minutes
Step-by-Step Instructions
- Place potatoes, corn, onion, celery, and cooked bacon in the crockpot.
- Add chicken broth, thyme, paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours until potatoes are tender.
- In the last 30 minutes, stir in the butter and half-and-half.
- Add the flour mixture to thicken the soup.
- Garnish with additional bacon and green onions before serving.
4. Butternut Squash Soup
The essence of fall in a bowl – this soup captures the colors and flavors of autumn and always makes our home feel extra cozy.
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 1 apple, peeled and chopped
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- Salt and pepper to taste
- Roasted pumpkin seeds for garnish
Timing
Prep time: 25 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: 6 hours and 25 minutes
Step-by-Step Instructions
- Place squash, apple, onion, carrots, and garlic in the crockpot.
- Add vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours until squash is very tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and maple syrup.
- Adjust seasonings to taste.
- Garnish with a swirl of cream and roasted pumpkin seeds.
5. Homestyle Vegetable Beef Soup
This reminds me of my mother’s recipe that would simmer all day while we raked leaves in the yard.
Ingredients
- 1 pound beef stew meat, cubed
- 2 potatoes, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, fresh or frozen
- 1/2 cup corn kernels
- 1/2 cup peas
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Timing
Prep time: 20 minutes
Cook time: 8 hours on low or 4 hours on high
Total time: 8 hours and 20 minutes
Step-by-Step Instructions
- Optional: Brown beef in a skillet before adding to the crockpot.
- Add beef and all vegetables to the crockpot.
- Pour in beef broth, diced tomatoes with juice, and Worcestershire sauce.
- Add herbs, bay leaves, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- If using frozen peas, add them in the last 30 minutes of cooking.
- Remove bay leaves, adjust seasonings, and garnish with fresh parsley.
Nutritional Information
While these hearty soups vary in nutritional content, they generally provide well-rounded nutrition for your family. For example, a serving of the Classic Chicken Noodle Soup contains approximately:
- Calories: 245 per serving
- Protein: 21g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 2g
- Sodium: 860mg (varies depending on broth used)
Our Butternut Squash Soup offers rich vitamin A content from the squash, while the Beef and Barley provides substantial iron. The beauty of homemade soups is knowing exactly what goes into them – no preservatives or excessive sodium like many store-bought options.
Healthier Alternatives
These traditional recipes can easily be adapted for different dietary needs while maintaining their comforting essence:
- Lower sodium: Use low-sodium broths and rely on herbs and spices rather than salt for flavor.
- Dairy-free: Substitute coconut milk for cream in creamy soups like the Butternut Squash or Potato Chowder.
- Gluten-free: Replace barley with rice or quinoa in the Beef Barley soup, and ensure your broths are gluten-free.
- Lower carb: Replace potatoes with cauliflower or turnips, and use fewer noodles or a low-carb alternative.
- Vegetarian/Vegan: Substitute beans or lentils for meat protein, use vegetable broth, and coconut milk instead of dairy.
For my family, I often make two versions of the same soup – a traditional one for the kids and a modified one with more vegetables and less sodium for my husband who watches his blood pressure.
Serving Suggestions
In our home, soup isn’t just a meal – it’s an experience that brings us together. Here are some family-favorite ways to serve these fall soups:
- Homemade bread pairings: There’s nothing like fresh bread with soup. Try crusty French bread with the vegetable beef soup or cornbread with the chowder.
- Creative toppings bar: Set up a “soup bar” with toppings like croutons, bacon bits, fresh herbs, cheese, and sour cream so everyone can customize their bowl.
- Special soup bowls: We have special autumn-themed bowls we only use during fall soup season – it makes dinnertime feel more festive.
- Side salads: A simple side salad with vinaigrette complements these hearty soups and adds fresh texture.
- Family-style serving: I love bringing the crockpot right to the table (on a trivet!) for family-style serving – it keeps the soup hot for seconds.
Common Mistakes
Through years of crockpot soup-making for my family, I’ve learned to avoid these common pitfalls:
- Overcooking pasta or rice: Add these in the last 30-45 minutes of cooking, or they’ll become mushy.
- Adding dairy too early: Milk, cream, or cheese should be stirred in during the final 30 minutes to prevent curdling.
- Overfilling the crockpot: Fill only 2/3 full for proper cooking and to prevent spillovers.
- Not layering properly: Root vegetables take longer to cook, so place them at the bottom, closer to the heat source.
- Under-seasoning: Slow cookers can mute flavors, so taste before serving and adjust seasonings as needed.
- Adding fresh herbs too early: Add delicate herbs like parsley, basil, or cilantro in the last few minutes for the freshest flavor.
Storage Tips
One of the joys of making crockpot soups is having leftovers! Here’s how I keep our family soups fresh:
- Refrigeration: Cool soup completely before refrigerating. Store in airtight containers for 3-4 days.
- Freezing: Most soups freeze beautifully for up to 3 months. I use quart-sized freezer bags laid flat for easy storage.
- Portion control: Freeze in meal-sized portions for quick lunches or dinners.
- Label everything: Mark containers with the soup name and date – it’s easy to forget what’s what after freezing!
- Cream-based soups: These can separate when frozen. If possible, freeze before adding dairy and add fresh cream when reheating.
- Reheating: Thaw overnight in the refrigerator and reheat slowly on the stovetop for best results.
Conclusion
These Cozy Crockpot Soups for Fall are more than just recipes to me – they’re treasured family traditions that warm our home as the weather cools. There’s something magical about walking in the door after a long day and being greeted by the aroma of soup that’s been simmering all day. It instantly transforms our house into a home.
FAQs
Can I prep these soups ahead of time?
Absolutely! For many of these recipes, you can prep all ingredients the night before and store them in the refrigerator. In the morning, simply transfer everything to your crockpot and start cooking. Some vegetables like potatoes may discolor, so either add those in the morning or toss them with a little lemon juice before refrigerating.
My crockpot soup seems too watery. How can I thicken it?
If your soup needs thickening, mix 2-3 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Add this to the soup during the last 30 minutes of cooking with the lid on. Alternatively, you can remove some of the cooked vegetables, puree them, and stir them back into the soup for a natural thickener.
Can I convert these recipes to an Instant Pot?
Yes! Most of these soups work wonderfully in an Instant Pot. As a general rule, if a soup cooks for 6-8 hours on low in a crockpot, it will take approximately 25-30 minutes on high pressure in an Instant Pot, followed by a natural release. You may need to reduce the liquid slightly as there’s less evaporation in pressure cooking.
My family doesn’t like spicy food. Are these soups kid-friendly?
These recipes are specifically designed to be family-friendly with mild, comforting flavors that children typically enjoy. If your family is particularly sensitive to spices, you can reduce or eliminate ingredients like pepper or paprika. The beauty of homemade soup is that you can adjust the seasonings to suit your family’s preferences.
How do I know when my soup is done cooking?
The soup is done when the vegetables are tender and meat (if included) reaches the proper internal temperature (165°F for chicken, 145°F for beef). However, one of the advantages of crockpot soups is that an extra hour or two of cooking rarely hurts them. In fact, many soups improve with longer cooking as the flavors have more time to meld together.