25 Cozy Crock Pot Soups for Fall

These cozy fall Crock Pot soups are exactly what you need once the weather starts cooling down. From creamy potato soup and hearty chicken chili to tortellini soup, wild rice soup, and veggie-packed favorites, there's something here for every fall craving.

Once fall hits, I'm all about dinners that are cozy but don't require me to spend all night in the kitchen. That's why I love Crock Pot soups for fall. Most are low-prep, hands-off, and perfect for busy weeknights, lazy weekends, or those chilly nights when you just want something warm and comforting waiting for you.

The Best Fall Crock Pot Soups

Whether you love creamy comfort food, hearty chili, classic chicken soup, or veggie-packed recipes, my easy Crock Pot fall soups are perfect for cozy season.

Perfect for people who want to use minimal effort for a hearty meal (like me!)

16. Crock Pot Panera Broccoli Cheddar Soup

Creamy broccoli cheddar soup is the ultimate comfort-food dinner for a cool fall night. You'll love the Panera copycat that's even better! It's rich, cheesy, and perfect served with crusty bread or a warm sandwich.

Ingredients

• 1 medium onion, chopped
• 4 cups fresh broccoli, chopped
• 1 cup matchstick carrots
• 1 celery stalk, thinly sliced
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 4 cups chicken stock
• ¼ cup butter, melted
• ¼ cup all-purpose flour
• 2 cups 2% milk
• 3 cups freshly shredded sharp cheddar cheese
• 1 teaspoon ranch seasoning (I love Trader Joes brand)
• Sliced scallions, for garnish

Instructions

1. Garnish with scallions and serve warm.
2. Add the onion, broccoli, carrots, celery, salt, pepper, and chicken stock to a 6-8 quart slow cooker.
3. Cover and cook on LOW for about 4 hours or HIGH for 2-2 ½ hours, until the vegetables are tender.
4. In a small bowl, whisk together the melted butter and flour until smooth.
5. Whisk about ½ cup of the hot broth from the slow cooker into the butter mixture, then stir it back into the soup.
6. Stir in the milk. Cover and cook for another 20-30 minutes, until the soup has thickened slightly.
7. Reduce the slow cooker to LOW or WARM. Add the freshly shredded cheddar a handful at a time, stirring until melted and smooth.
8. Stir in the ranch seasoning. Taste and add more salt if needed. Enjoy!

17. Slow Cooker Chicken Gnocchi Soup

Pillowy gnocchi and tender chicken make this creamy soup extra cozy. It's a great option when you want something that feels restaurant-worthy but is still easy enough for a weeknight.

Ingredients

• 1 ½ lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 1 cup shredded carrots
• 3 garlic cloves, minced
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 4 cups chicken broth
• 16 oz potato gnocchi
• 2 cups half-and-half
• 2 cups fresh baby spinach
• ½ teaspoon coarse black pepper
• ¼ teaspoon fine sea salt, plus more to taste
• Parmesan cheese, optional for serving

Instructions

1. Add the chicken, onion, celery, garlic, bay leaf, thyme, basil, black pepper, salt, and chicken broth to a 6-quart Crock Pot.
2. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
3. Stir in the shredded carrots, gnocchi, and half-and-half.
4. Cover and cook on HIGH for 20-30 minutes, just until the gnocchi are tender. Start checking around the 20-minute mark so they don't overcook.
5. Stir in the baby spinach and cook for another 5-10 minutes, until wilted.
6. Remove the bay leaf. Taste and adjust the salt and pepper as needed.
7. Serve warm with Parmesan cheese, if desired.

18. Crock Pot Sweet Potato and Red Pepper Soup

This creamy sweet potato and red pepper soup is cozy, lightly smoky, and full of warm fall flavor. It's an easy Crock Pot soup that blends up silky smooth you can easily make dairy free.

Ingredients

• 2 red bell peppers, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 large sweet potatoes, peeled and cubed
• 1 ½ teaspoons salt
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons cumin
• 1 ½ teaspoons chili powder
• 4 cups vegetable broth, plus more as needed
• ¾ cup heavy cream or canned coconut milk

Instructions

1. Add the red peppers, onion, garlic, sweet potatoes, salt, pepper, cumin, chili powder, and vegetable broth to a 6-quart Crock Pot.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the sweet potatoes and peppers are very tender.
3. Blend the soup directly in the Crock Pot with an immersion blender until smooth. If using a regular blender, carefully blend the soup in batches.
4. Stir in the heavy cream or coconut milk.
5. Add more vegetable broth, about ½ cup at a time, if you want a thinner consistency.
6. Taste and adjust the seasonings as needed, then serve warm.

19. Slow Cooker Cheeseburger Soup

Cheeseburger soup turns classic comfort-food flavors into one cozy Crock Pot dinner. It's creamy, hearty, cheesy, and especially good on a cold evening.

Ingredients

• 1 lb ground beef
• 4 small Yukon Gold potatoes, peeled and diced
• 1 small white onion, chopped
• 1 cup shredded carrots
• 3 cups beef broth
• 1 can cream of chicken soup
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• 1-2 teaspoon Worcestershire sauce
• ¼ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 2 cups freshly shredded sharp cheddar cheese
• 8 oz cream cheese, cubed
• Optional toppings: bacon, diced pickles, green onions, extra cheddar

Instructions

1. Brown the ground beef in a skillet, then drain any excess grease.
2. Add the beef, potatoes, onion, carrots, beef broth, cream of chicken soup, Italian seasoning, garlic, Worcestershire sauce, salt, and pepper to a 6-quart Crock Pot.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender.
4. Stir in the cream cheese and freshly shredded cheddar.
5. Cover and cook on LOW for 20-30 minutes, stirring once or twice, until the cheese is melted and the soup is creamy.
6. Taste and adjust the salt and pepper as needed. Add garnishes as desired.

20. Crock Pot Chicken Tortilla Soup

Chicken tortilla soup is packed with plenty of flavor while still feeling lighter than some creamy fall soups. Finish each bowl with avocado, cheese, lime, cilantro, or crunchy tortilla strips.

Ingredients

• 1 lb boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1 (10 oz) can Rotel, undrained
• 1 (10 oz) can enchilada sauce
• 1 packet taco seasoning
• ½ teaspoon chili powder
• Juice of 1 lime
• Shredded cheese and tortilla strips, for serving

Instructions

1. Add the chicken, onion, garlic, broth, corn, black beans, Rotel, enchilada sauce, taco seasoning, chili powder, salt, and pepper to a 5-6 quart Crock Pot.
2. Cover and cook on LOW for 5-6 hours or HIGH for 2 ½-3 ½ hours, until the chicken is cooked through and tender.
3. Remove the chicken, shred it with two forks, and return it to the Crock Pot.
4. Stir in the lime juice and adjust the seasonings to taste.
5. Serve with shredded cheese and crunchy tortilla strips.

21. Slow Cooker Beef Vegetable Soup

Beef vegetable soup is a classic hearty dinner that's perfect for cooler weather. The slow cooker gives the beef and vegetables plenty of time to become tender while all the flavors come together.

Ingredients

• 2 lbs ground beef, browned and drained
• ½ large onion, diced
• 2-3 garlic cloves, minced
• 3 Yukon Gold potatoes, cut into 1-inch pieces
• 3 (14.5 oz) cans diced tomatoes, undrained
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoon Italian seasoning
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 16 oz frozen mixed vegetables

Instructions

1. Add the ground beef, onion, garlic, potatoes, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper to a 6-quart Crock Pot.
2. Cover and cook on LOW for 5-6 hours or HIGH for 2 ½-3 ½ hours, until the potatoes are tender.
3. Stir in the frozen mixed vegetables during the last 30-45 minutes on HIGH or last hour on LOW.
4. Cook until the vegetables are heated through and tender but still bright.
5. Taste and adjust the salt and pepper before serving.

22. Crock Pot Corn Chowder

Sweet corn and a creamy, hearty broth make corn chowder a great soup for the transition from late summer into fall. Add bacon or cheese on top for even more comfort-food flavor.

Ingredients

• 1 small onion, diced
• 32 oz frozen corn
• 2 garlic cloves, minced
• 1 ½ lbs Yukon Gold potatoes, diced
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 4 cups chicken stock
• 4 slices thick-cut bacon, diced
• ⅓ cup all-purpose flour
• 1 cup heavy cream

Instructions

1. Taste and add more salt and pepper as needed before serving.
2. Add the onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock to the Crock Pot.
3. Cover and cook on LOW for 6-8 hours, until the potatoes are tender.
4. Remove the bay leaves. Lightly mash some of the potatoes directly in the Crock Pot to help thicken the soup.
5. Cook the bacon in a skillet until crisp. Stir in the flour, then gradually whisk in the heavy cream until smooth.
6. Stir the bacon-cream mixture into the Crock Pot.
7. Cover and cook for another 15-20 minutes, until the chowder is hot and creamy.

23. Slow Cooker Stuffed Pepper Soup

Stuffed pepper soup has all the flavors of classic stuffed peppers in an easier, cozier form. It's hearty enough for dinner and perfect for meal prep or leftovers.

Ingredients

• 1 lb ground beef
• 2 bell peppers, diced
• 1 medium onion, diced
• 2 teaspoon minced garlic
• 3 cups beef broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (14.5 oz) can tomato sauce
• 2 teaspoon Worcestershire sauce
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• 2 teaspoon Italian seasoning
• ½ cup uncooked white rice
• 1 cup shredded cheddar cheese (optional as a garnish)

Instructions

1. Brown the ground beef in a skillet and drain any excess grease.
2. Add the beef, bell peppers, onion, garlic, broth, diced tomatoes, tomato sauce, Worcestershire, garlic salt, pepper, and Italian seasoning to a 6-quart Crock Pot.
3. Cover and cook on LOW for 5-6 hours or HIGH for 2 ½-3 hours, until the peppers are tender.
4. Stir in the uncooked rice during the last 45-60 minutes on HIGH, cooking until the rice is tender. If the soup gets too thick, add a little extra broth.
5. Stir in 1 cup shredded cheddar just before serving, or sprinkle the cheese over individual bowls as a garnish.
6. Taste and adjust the seasoning, then serve warm.

24. Crock Pot Tomato Basil Soup

A warm bowl of tomato basil soup is hard to beat on a chilly fall day. Pair it with grilled cheese for an easy nostalgic dinner that never gets old.

Ingredients

• 2 (28 oz) cans crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups vegetable or chicken broth
• 3 garlic cloves, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoon tomato paste
• 1 ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon sugar, optional
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ⅓ cup heavy cream
• ⅓ cup chopped fresh basil
• Store-bought croutons (optional garnish)

Instructions

1. Add the crushed tomatoes, tomato sauce, broth, garlic, onion, bell pepper, tomato paste, oregano, dried basil, sugar, salt, and pepper to a 6-quart Crock Pot.
2. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
3. Blend with an immersion blender until smooth.
4. Stir in the heavy cream and fresh basil.
5. Taste and adjust the salt and pepper as needed.
6. Serve warm with croutons or a grilled cheese sandwich.

25. Slow Cooker Sausage and White Bean Soup

Sausage and white bean soup is hearty, rustic, and packed with cozy flavor. It's filling without needing a heavy cream base and makes an easy fall dinner with crusty bread on the side.

Ingredients

• 1 lb mild or hot Italian sausage
• 4 slices bacon, chopped
• ½ medium onion, diced
• 3 garlic cloves, minced
• 4 (14 oz) cans cannellini beans, drained
• 4 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ¼ teaspoon dried rosemary
• 2 small carrots, peeled and chopped
• 2 cups fresh baby spinach or kale
• 1-2 teaspoon lemon juice
• Salt and pepper, to taste

Instructions

1. Brown the sausage and bacon in a skillet. Add the onion and garlic and cook for 2-3 minutes, then drain excess grease.
2. Add the sausage mixture, 3 cans of beans, chicken broth, tomato paste, Italian seasoning, rosemary, and carrots to a 6-quart Crock Pot.
3. Cover and cook on LOW for 5-6 hours or HIGH for 2 ½-3 hours, until the carrots are tender.
4. Mash some of the beans directly in the Crock Pot to lightly thicken the broth.
5. Stir in the remaining can of beans and the spinach. Cover and cook for another 10-15 minutes, until the spinach is wilted.
6. Stir in the lemon juice, then season with salt and pepper to taste.

Fall Crock Pot Soup FAQs

What are the best soups to make in a Crock Pot?

Hearty soups that benefit from a longer cook time are especially good in the slow cooker. Some favorites include baked potato soup, chicken and wild rice soup, white chicken chili, lentil soup, split pea soup, taco soup, beef vegetable soup, and sausage and bean soup.

Can you put uncooked meat in a Crock Pot for soup?

Many slow cooker soup recipes are designed to cook raw chicken or beef directly in the Crock Pot. Always follow the specific recipe instructions and make sure meat reaches a safe internal temperature before serving.

Can you leave soup in a Crock Pot all day?

Many soups can cook on low for several hours, which makes them great for busy days. Exact cook times depend on the recipe and ingredients, so always follow the instructions for the soup you're making.

Can you freeze Crock Pot soup?

Many Crock Pot soups freeze really well. Broth-based soups, chili, lentil soup, and bean soups are usually especially freezer-friendly. Soups made with dairy, potatoes, or pasta can sometimes change texture after freezing, so check the individual recipe for storage tips.

What are the best Crock Pot soups for fall?

Some of the best Crock Pot soups for fall include chicken and wild rice soup, baked potato soup, butternut squash soup, white chicken chili, tortellini soup, Zuppa Toscana, lentil soup, and hearty beef or vegetable soups.

Whether you're craving something creamy and comforting or a hearty soup packed with chicken, vegetables, beans, or pasta, these fall Crock Pot soups make chilly-night dinners so much easier.