Fall 2020 Slow Cooker Soup Recipes

October 29, 2020

Fall 2020 Slow Cooker Soup Recipes - Shop Home Basics
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
  1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage.
  2. Pour in broth and season with salt, pepper, and a pinch of cayenne.
  3. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours.
  4. Remove herb sprigs and use an immersion blender to blend soup until smooth.
  5. Stir in cream and garnish with parsley before serving.

Original recipe found here

 

2. Creamy Potato Soup

 

 

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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

  1. slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  2. 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.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onions if desired.

 Original recipe here

 

3. Creamy Tomato Basil Soup

 

 

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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 

  1. Using your favorite Home Basics Knife Set, dice carrots and onions.
  2. Using a Home Basics Garlic Press, mince 5 cloves.
  3. 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.
  4. 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.
  5. 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)
  6.  Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
  7. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Original recipe here

 

4. French Onion Soup

 No slow cooker- no problem! 

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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 

  1. 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.
  2. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. 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.
  4. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
  5. 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.
  6. Broil bread slices until toasted, 1 to 2 minutes per side.
  7. 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.
  8. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Original recipe here

 

 

 View our stove top instructions below, Click here to see more!

 

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Written By Samantha M. Chase 

Home Basics Staff 

 





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