Soup, especially in winter, is the most comforting thing! With the slow cooker, a good homemade soup and its aroma can be waiting for you when you get home. Here are some easy to prepare recipes.
Slow Cooker Minestrone Soup
The minestrone soup is almost unanimous. It's a soup just thick enough and full of vegetables that makes everyone want to help themselves to a second bowl. To prepare yours, you will need:
- 1 can diced tomatoes
- 2 cups of sliced carrots
- 2 cups cubed potatoes
- 1 ½ cup sliced celery
- 1 white onion, diced
- 3-4 minced garlic cloves
- 1 tablespoon Italian seasoning
- 1 pinch of s alt
- ½ tsp pepper
- 2 bay leaves
- 4 cups of vegetable broth
- 2 cups of water
- 3 cups of V8 (or tomato juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans
- 1½ cup diced zucchini
- 1 cup short pasta of your choice
- 1 can (15 oz) green beans, drained
Place the tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, s alt, pepper, and bay leaves in your slow cooker. Add the vegetable broth, water, and V8. Cover and cook on low heat for 6-8 hours at the lowest temperature of your slow cooker. After the cooking time has elapsed, add the kidney beans, white beans, zucchini, green beans and pasta and cook over high heat for another 10-15 minutes until the pasta is tender.
www.familyfreshmeals.com
Pumpkin Soup
Despite its fall look, this perfectly spiced soup can be served well beyond Halloween and its taste will delight the whole family. To prepare it, you will need:
- 1 tablespoon coconut oil
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups of vegetable broth
- 1 can of pumpkin purée (or the flesh of a small pumpkin put through a blender)
- 1 can of unsweetened coconut milk
- 1 tablespoon ground cumin
- 2 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ ground cloves
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon syrupmaple (optional)
- S alt and pepper to taste
- Pumpkin and cumin seeds, to garnish
Heat the coconut oil in a frying pan. Add the onion and carrots. Cook for 5-10 minutes, or until the carrots are tender. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for 30 seconds, stirring constantly to avoid burning.
Transfer everything to a slow cooker. Add the broth, pumpkin puree and coconut milk. Cook on low heat for 8-10 hours, or on high heat for 3-4 hours. Before serving the soup, puree it using a hand blender. Taste and add maple syrup, if desired. Add s alt and pepper, to taste. Finally, you can garnish your soup with pumpkin seeds and cumin, to decorate.
cafejohnsonia.com
Slow Cooker Sweet Potato Cauliflower Soup
Cauliflower always makes good, creamy soups. This one is no exception and because it is spiced and garnished to perfection, it will quickly become a classic for your family. You will need:
- 2 lb fresh cauliflower, coarsely chopped
- 2 lb sweet potatoes, peeled and cubed
- A can of vegetable broth
- 1 large onion, diced
- 5 peeled garlic cloves
- 4 sliced shallots
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ to 1 tsp red pepper flakes
- A little s alt, to taste
- 2 cups of milk
- 2 ounces of cream cheese
To finish:
- Crumbled Bacon
- Sliced shallots
- Grated cheese
- Homemade croutons or garlic bread
- Chilli flakes
- Hot sauce (there are excellent hot sauces here)
- S alt and pepper to taste
Set your slow cooker to high and add the cauliflower, sweet potatoes, vegetable broth, onion, garlic, shallot, thyme, paprika, red pepper and s alt. If the broth you are using is very s alty, you do not need to add any s alt. Cover and cook for 4-5 hours. Once the vegetables are tender, turn off the slow cooker and add the milk and cream cheese. Mix using a hand blender and you will have your soup. All that remains is to make it pretty.
To do this, pour the soup into bowls and finish by adding the ingredients mentioned above. This recipe makes 16 small appetizers or 8 good servings of soup.
peasandcrayons.com
Slow Cooker Tomato Soup
No soup list would be complete without a good homemade tomato soup. Here is an easy one to prepare. You will need:
- 2 cans of diced tomatoes (15 ounces)
- 1 can of tomato sauce (10 ounces)
- ¼ cup fresh basil, finely chopped
- 3 teaspoons minced garlic
- 1 teaspoon s alt
- 1 teaspoon pepper
- 1 medium white onion, diced
- 1 cup heavy cream
- 4 cups of chicken or vegetable broth
- 2 cups grated parmesan cheese
To prepare the roux
- 3 tablespoons of butter
- ¼ cup flour
- 1 cup heavy cream
Place the tomatoes, tomato sauce, and the following seven ingredients in a slow cooker. Cover and cook for two hours on high or 4-8 hours on low.
About half an hour before serving, put the soup in a blender or food processor and purée until smooth, before returning it to the slow cooker.
To prepare the roux, start by melting the butter in a saucepan over medium heat.
Add the flour to the melted butter and mix until the flour forms balls. Slowly pour in the cream until the mixture thickens and smooths.
Next, add the roux and parmesan to the slow cooker and stir. Cook for another 20-30 minutes until the cheese is completely melted. Garnish with basil and parmesan.
lecremedelacrumb.com
Slow Cooker Onion Soup
Onion soup is a favorite of many. It is tasty and sweet at the same time and it warms the hearts of childrensad. To make it you will need:
- 4 yellow onions, thinly sliced into rings
- 4 tablespoons of butter
- 2 tablespoons minced garlic
- 8 cups of beef broth
- 1 bay leaf
- 6 slices of crusty bread
- 8-12 slices of Gruyère or Swiss cheese
Add the butter and onion rings to the largest pot/pan you have and sauté over medium-high heat for about 10 minutes or until the onions are translucent and starting to brown. Cover and cook for about 5 minutes more to caramelize a bit more. Transfer the onions to the slow cooker. Add the garlic, broth and bay leaf. Cover and cook on High for 3-4 hours or on Low for 6-8 hours.
About twenty minutes before serving, preheat the oven to 420°F. Place the bread slices on a baking sheet and place them in the oven for about 5 minutes on each side.
Place ovenproof bowls on the baking sheet and fill each bowl with soup. Place 2 slices of Swiss cheese on top of the soup, hooking the edges of the slices to the sides of the bowls. Bake in the oven for about 10 minutes to brown your soup, taking care to finish cooking at “broil”. Serve with crusty bread and garnish with parsley.
lecremedelacrumb.com
Chicken, quinoa and vegetable soupslow cooker
For a hearty soup that will feel like eating a meal to those who see soup as a starter, nothing quite like this chicken soup. To prepare it, you will need:
- 2 small boneless skinless chicken breasts
- 1 cup chopped yellow onions
- 1 cup sliced celery
- 1 cup diced carrots
- 1 ½ tsp minced garlic
- ¾ cup uncooked quinoa
- 1 can diced tomatoes
- 6 cups of chicken broth
- ¼ teaspoon hot pepper flakes
- ½ tsp Italian seasoning
- 2 teaspoons dried oregano
- ½ tbsp dried basil
- S alt and pepper to taste
- Parmesan
- To garnish: fresh rosemary, fresh parsley
Place the raw chicken breasts, yellow onion, celery, carrots, garlic, quinoa, and tomatoes in the slow cooker. Add the broth with all the seasonings, trying to adapt the quantities to your preferences. If you are less sure you like some of these spices, add small amounts gradually. Cover and cook over high heat for 3-5 hours or until quinoa is set and chicken pulls apart easily. Shred the chicken and return it to the slow cooker. The longer you let this soup simmer, the more broth the quinoa will absorb. If you prefer a more runny soup, remove it from the slow cooker moreearly.
Top each bowl with freshly grated parmesan cheese and enjoy!
www.chelseasmessyapron.com
Slow Cooker Enchilada Soup
This soup is so creamy and flavorful, you'll hardly believe it's so he althy. To prepare it, you will need:
- 2 skinless chicken breasts
- 3 cups chicken broth
- 1 tablespoon of cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion s alt
- 8 ounces of light cream cheese
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained and rinsed
- 1 box of 30 oz. mild enchilada sauce
- 1 14 ounce can of tomato sauce
- ⅓ cup water or chicken broth + 3 tbsp flour
- To garnish: tomatoes, grated cheese, pieces of tortilla, avocado, cilantro
Place the chicken, three cups of broth, cumin, garlic powder, onion s alt, cream cheese, black beans, corn, enchilada sauce and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours. About 10-15 minutes before serving, break up the chicken with 2 forks and stir until the cream cheese is well blended into the soup. Whisk ⅓ cup of chicken broth and flour in a bowl, empty it into the slow cooker and stir untilthickening. Serve hot with toppings of your choice.
