Recipe Roundups

SOUP WEEK: 10 Crockpot Soup Recipes That Practically Make Themselves

Kosher.com Staff October 27, 2022

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What’s better than a warm comforting bowl of soup on a chilly fall day? A warm comforting bowl of soup that cooks itself.


Sure, there are easy peasy soup recipes that take under an hour, but for those who don’t even have that kind of time, look no further than the crockpot soup recipes below.


From Crockpot Onion and Flanken Soup and Slow Cooker Zucchini Soup, to Spanish Chicken Soup and Crockpot Sweet Potato Lentil Soup. With these recipes you’ll have dinner on the table before you even get home from work.


  1. Crockpot Mushroom Vegetable Soup by Sara and Yossi Goldstein
    Something a little lighter for when there’s more food on the menu! This mushroom vegetable soup will keep you warm and toasty until the main course.

  2. Crockpot Sweet Potato Lentil Soup by Sara and Yossi Goldstein
    A classic lentil soup that’s full of hearty veggies like rich tomatoes and sweet potatoes. I like to add a little fresh spinach at the end for a pinch of freshness and to get in those greens!

  3. Crockpot Chicken Noodle Soup by Sara and Yossi Goldstein
    A classic soup that’s great for any day of the week, not just Shabbat! The little bowtie noodles make it extra fun to eat, and the pop of fresh dill at the end really brings the soup together.

  4. Spanish Chicken Soup (Crock-Pot) by Sima Kazarnovsky
    Cherry tomatoes, cilantro, corn, and kohlrabi take the place of carrots, dill, celery, and zucchini, while the spices here are more reminiscent of Mexican tacos. You can set this soup before bed to be ready for the morning, or set before you leave for work to be ready for when you get home at night. Enjoy it with some tortilla chips and guacamole for a complete meal.

  5. Veggie Bean Soup by Brynie Greisman
    Creamy, satisfying, nutritious, and full of flavor. I actually use my Crock-Pot for meat, chicken, and cholent, rather than for soups. But after creating this recipe, I’m hooked. It’s a pleasure to put everything in a pot and forget about it. You can sauté the onions and garlic the day before to make the process even quicker.

  6. Crockpot Onion and Flanken Soup by Naomi Nachman
    Who doesn’t love a big bowl of onion soup? However, making it can be time-consuming, as you have to sauté the onions for a long time while stirring them. This recipe allows you to skip the sautéing, as your crock pot does all the work for you.

  7. Autumn Slow Cooker Soup with Roasted Acorn Squash and Whole Wheat Couscous by Shana Balkin
    This acorn squash soup is delicous, healthy and vegan and the ultimate comfort food. This fall and winter soup is a complete meal so you only have to cook once! Acorn squash, beans, and couscous all cooked and simmered together, drizzled with a spectacular chashew cream and garnished with roasted seeds has all your nutrients in one bowl. And the best part is that you can throw it in the crockpot to cook while you’re away for the day. Now who doesn’t want to come home to a hot and filling meal?

  8. Chunky Chicken Taco Soup by Renee Muller
    It is almost unfair to call this dish a “soup,” it is so much more than that. It’s a meal in a bowl that awakens your taste buds to a whole new experience of fun. Flavorful yet light, spicy but just right. Try it and be amazed.

  9. Creamy Broccoli Soup by Julie Hauser
    When my husband tasted this, I asked him what kind of soup he thought it was, without telling him it was a Pesach lab test. He answered, “Split pea?” I make a very thick and rich split-pea soup, so I took it as a compliment. This soup has a filling, deep flavor without feeling heavy. Since it’s blended, it’s very hard to detect the broccoli.

  10. Slow Cooker Zucchini Soup by Julie Hauser
    This is an adaptation from my neighbor Bayla Landsman’s Zucchini Garlic Soup recipe in the cookbook From Our Table to Yours, a project of Yeshivas Darchei Torah in Southfield, Michigan. My family loves the garlicky flavor of the soup. We also like it a bit thicker, so I use less water than the original recipe uses. The original recipe also calls for a turnip or parsnip, which you could try instead of potatoes. No oil is added (unless you choose the sautéed onion cubes or alternative) at all. Pure smoothness and sweetness come from the veggies.