Fall 2020 Slow Cooker Soup Recipes
Slow Cooker Soups
Still debating on how to spend your extra hour- why not by indulging in a warm bowl of homemade soup?
I often neglect my slow cooker, even though it makes cooking so much easier! No need to stand over the stove and stir a pot- simply add your ingredients, set the time and in a few hours, you get a tender, restaurant quality meal right at home (at a fraction of the cost). What better time to dust yours off than when you have an extra hour!
Looking for some fall inspiration?
1. Butternut Squash Soup
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Ingredients
- 1 large butternut squash, peeled and cut into large cubes (about 8 cups)
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 3 cloves garlic, minced
- 4 sprigs thyme
- 1 sprig sage
- 3 cups low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- Pinch of cayenne
- Heavy cream, for serving
- Home Basics Measuring Cups
- Home Basics Garlic Press
- Home Basics Cutting Boards
- Home Basics Ceramic Bowls
Recipe
- In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage.
- Pour in broth and season with salt, pepper, and a pinch of cayenne.
- Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours.
- Remove herb sprigs and use an immersion blender to blend soup until smooth.
- Stir in cream and garnish with parsley before serving.
Original recipe found here
2. Creamy Potato Soup
Ingredients
- 1 (30 oz.) bag frozen hash-brown potatoes
- 2 (14 oz.) cans chicken broth
- 1 can cream of chicken soup (10.75 oz.)
- 1/2 cup chopped onion
- 1/4 teaspoon ground black pepper
- 1 (8oz) package cream cheese (softened)
- Optional Toppings: cheese, bacon, sliced green onions
- Home Basics Measuring Cups
- Home Basics Cheese Grater
Recipe
- slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
- Cover and cook on low for 5-6 hours. (Larger potatoes will take longer to cook) They will start falling apart when it's ready.
- Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Top with cheese, bacon, or sliced green onions if desired.
Original recipe here
3. Creamy Tomato Basil Soup
Ingredients
- 1 3/4 cup diced carrots (3 medium carrots
- 1 3/4 cup diced yellow onion (1 large)
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan, shredded, for serving
- Home Basics Measuring Cups
- Home Basics Measuring Spoons
- Home Basics Garlic Press
- Home Basics Knife Set
Recipe
- Using your favorite Home Basics Knife Set, dice carrots and onions.
- Using a Home Basics Garlic Press, mince 5 cloves.
- Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and sauté 3 - 4 minutes, add garlic and sauté 1 minute longer.
- Pour mixture into a 6- or 7-quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on high 3 - 3 1/2 hours.
- Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel)
- Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
- Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Original recipe here
4. French Onion Soup
Ingredients
- 6 tablespoons butter
- 4 large yellow onions, sliced and separated into rings
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- ½ cup cooking sherry
- 7 cups reduced-sodium beef broth
- 1 teaspoon sea salt, or to taste
- ¼ teaspoon dried thyme
- 1 bay leaf
- 8 slices of French bread
- ½ cup shredded Gruyere cheese
- ⅓ cup shredded Emmental cheese
- ¼ cup freshly shredded Parmesan cheese
- 2 tablespoons shredded mozzarella cheese
- Home Basics Cheese Grater
- Home Basics Garlic Press
Recipe
- Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium.
- Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf.
- Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
- About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
- Broil bread slices until toasted, 1 to 2 minutes per side.
- Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
- Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
Original recipe here
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Written By Samantha M. Chase
Home Basics Staff
