11 Slow‑Cooker Soup Recipes Perfect for Thanksgiving

Thanksgiving moves at a slow simmer. The day starts early, the kitchen fills, and everyone needs something warm while the turkey takes its time. A slow cooker earns its place on the counter because it asks little and gives a lot: steady heat, deep flavor, and hands-off ease. Each one scales well, travels well, and sits patiently on “warm” until the doorbell rings.

Creamy Butternut Squash with Sage and Browned Butter

A balanced, velvety soup with a nutty finish.

Ingredients (serves 6 to 8)

• 2 tablespoons unsalted butter, plus 2 tablespoons for browning
• 1 large onion, chopped
• 3 cloves garlic, sliced
• 2 1/2 pounds butternut squash, peeled and cubed
• 1 small tart apple, peeled and chopped
• 6 to 8 fresh sage leaves, plus more for garnish
• 5 cups vegetable or chicken stock
• 1 to 2 tablespoons apple cider vinegar
• Kosher salt and black pepper
• Toasted pepitas, to serve

Instructions

1. In a skillet, melt 2 tablespoons butter over medium and soften onion and garlic, 5 minutes.
2. Transfer to slow cooker. Add squash, apple, sage, stock, 1 teaspoon salt, and pepper.
3. Cook on Low 6 to 7 hours or High 3 to 4 hours, until squash is very tender.
4. Blend smooth. In a small pan, brown remaining 2 tablespoons butter until nutty. Stir into soup with vinegar. Adjust salt and pepper. Serve with pepitas.

Classic Chicken and Wild Rice with Thyme

Hearty, familiar, and gentle.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery ribs, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 4 sprigs fresh
• 1 bay leaf
• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 3/4 cup wild rice, rinsed
• 6 cups low-sodium chicken stock
• 1/2 cup heavy cream (optional)
• 2 tablespoons chopped parsley
• 1 lemon, cut into wedges
• Salt and pepper

Instructions

1. Add oil, onion, carrot, celery, garlic to the slow cooker. Top with thyme, bay, chicken, wild rice, stock, 1 1/2 teaspoons salt, pepper.
2. Cook on Low 7 to 8 hours or High 4 to 5 hours, until rice is tender.
3. Remove chicken, discard skin and bones, shred meat. Return to pot with cream if using. Heat 10 minutes. Finish with parsley and lemon.

Slow‑Simmered Turkey Noodle with Dill

Clean, bright, and restorative.

Ingredients

• 2 to 3 pounds turkey wings and necks
• 1 onion, quartered
• 2 carrots, cut in chunks, plus 2 carrots sliced (divided)
• 2 celery ribs, cut in chunks, plus 2 ribs sliced (divided)
• 3 cloves garlic, smashed
• 2 bay leaves
• 8 to 10 cups water or chicken stock
• 8 ounces wide egg noodles
• 1/4 cup chopped fresh dill
• 1 lemon, cut into wedges
• Salt and pepper

Instructions

1. Add wings, necks, onion, chunked carrot and celery, garlic, bay, and water to slow cooker. Season with 2 teaspoons salt.
2. Cook on Low 8 to 10 hours or High 5 to 6 hours. Strain; discard solids. Return broth to cooker.
3. Add sliced carrots and celery. Cook on High 20 minutes. Add noodles; cook until tender, 15 to 20 minutes. Season, add dill and lemon to taste.

Sausage, Kale, and White Bean Ribollita

Tuscan comfort with texture from bread.

Ingredients

• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 1 small fennel bulb, chopped (optional)
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 6 cups chicken or vegetable stock
• 1 Parmesan rind (optional)
• 1 bunch kale, stems removed, torn
• 3 cups day‑old bread, torn in chunks
• Olive oil, salt, pepper, grated Parmesan

Instructions

1. Brown sausage in a skillet, breaking up, 6 to 8 minutes. Add onion, fennel, garlic; cook 3 minutes.
2. Transfer to slow cooker with tomatoes, beans, stock, Parmesan rind, 1 teaspoon salt, pepper.
3. Cook on Low 6 to 8 hours or High 3 to 4 hours. In last hour, stir in kale and bread. Adjust seasoning. Serve with olive oil and Parmesan.

Curried Pumpkin and Red Lentil

Silky, spiced, and weeknight easy.

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1/4 teaspoon cayenne (optional)
• 1 (15-ounce) can pumpkin purée
• 1 cup red lentils, rinsed
• 1 (13.5-ounce) can coconut milk
• 4 cups vegetable stock
• 1 to 2 limes, juiced
• Salt, pepper, cilantro, yogurt, warm naan

Instructions

1. Bloom onion, garlic, ginger, curry, and cayenne in oil in a skillet, 2 to 3 minutes.
2. Transfer to slow cooker with pumpkin, lentils, coconut milk, stock, 1 teaspoon salt.
3. Cook on Low 5 to 6 hours or High 3 to 4 hours, until lentils break down. Blend partially if you like. Finish with lime, cilantro. Serve with yogurt and naan.

Potato‑Leek with Crisp Shallot Topping

Simple and soothing.

Ingredients

• 2 tablespoons butter
• 3 large leeks, white and light green parts only, sliced and rinsed well
• 2 pounds Yukon Gold potatoes, diced
• 1 bay leaf
• 5 cups chicken or vegetable stock
• 1/2 cup sour cream
• 1 cup store‑bought crispy fried shallots or onions
• Salt and pepper

Instructions

1. Melt butter in a skillet; soften leeks 5 minutes. Transfer to slow cooker with potatoes, bay, stock, 1 teaspoon salt.
2. Cook on Low 6 to 7 hours or High 3 to 4 hours.
3. Discard bay. Blend half the soup for body. Stir in sour cream. Season. Top with crispy shallots.

Mushroom Barley with Rosemary

Earthy and robust with chew from barley.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds mixed mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 3/4 cup pearl barley, rinsed
• 6 cups vegetable or beef stock
• 1 tablespoon sherry vinegar
• Parsley, salt, pepper

Instructions

1. In a large skillet, brown mushrooms in oil in batches until deeply golden. Transfer to slow cooker.
2. Add onion, garlic, rosemary, barley, stock, 1 1/2 teaspoons salt, pepper.
3. Cook on Low 7 to 8 hours or High 4 to 5 hours, until barley is tender. Stir in vinegar and parsley. Adjust seasoning.

Spiced Carrot and Ginger with Orange

Bright and smooth with citrus finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 pounds carrots, sliced
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 5 cups vegetable stock
• 1 large orange, zest and juice
• 2 tablespoons tahini (optional)
• Salt, pepper, toasted sesame seeds, chili oil

Instructions

1. Add onion, carrots, garlic, ginger, cumin, coriander, stock, 1 teaspoon salt to slow cooker.
2. Cook on Low 6 to 7 hours or High 3 to 4 hours, until carrots are tender.
3. Blend smooth. Stir in orange juice, zest, and tahini if using. Season. Top as desired.

Corn and Green Chile Chowder

Southwest warmth without weight.

Ingredients

• 1 tablespoon butter or oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups frozen corn
• 2 medium potatoes, diced small
• 1 to 2 cups roasted diced green chiles (mild or medium)
• 5 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack or cheddar
• 1 lime, cut into wedges
• Scallions, salt, pepper

Instructions

1. Add onion, garlic, corn, potatoes, chiles, stock, 1 teaspoon salt to slow cooker.
2. Cook on Low 6 to 7 hours or High 3 to 4 hours, until potatoes are tender.
3. Stir in cream and cheese to melt. Season. Finish with lime and scallions.

Tomato‑Fennel Fish Stew

Light, aromatic, and holiday‑friendly.

Ingredients

• 2 tablespoons olive oil
• 1 fennel bulb, sliced, fronds reserved
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28‑ounce) can crushed tomatoes
• 1 strip orange zest
• 1/4 teaspoon red pepper flakes
• 4 cups fish or vegetable stock
• 1 1/2 pounds firm white fish (cod, halibut), cut in 2‑inch chunks
• Salt, pepper, olive oil to finish

Instructions

1. Soften fennel and onion in oil in a skillet, 6 minutes. Add garlic and tomato paste; cook 1 minute.
2. Transfer to slow cooker with tomatoes, orange zest, red pepper, stock, 1 teaspoon salt.
3. Cook on Low 4 to 6 hours or High 2 to 3 hours. Season. Add fish for last 20 to 30 minutes on High, until just cooked. Finish with olive oil and fennel fronds.

French Onion Soup, Slow and Deep

Caramelized onions make the broth.

Ingredients

• 4 tablespoons butter
• 3 pounds yellow onions, thinly sliced
• 1 teaspoon sugar
• 1 teaspoon salt, plus more to taste
• 6 cups beef or rich vegetable stock
• 4 sprigs thyme or 1 teaspoon dried
• 1/4 cup dry sherry or white wine (optional)
• Baguette slices and 8 ounces grated Gruyère
• Black pepper

Instructions

1. Add onions, butter, sugar, and 1 teaspoon salt to slow cooker. Cook on Low 8 to 10 hours, stirring once if possible, until deep golden.
2. Stir in stock, thyme, and sherry. Cook on High 30 minutes. Season with salt and pepper.
3. Ladle into broiler‑safe bowls, top with toasted baguette and Gruyère. Broil until bubbling.

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Make‑Ahead Strategy

• Build flavor early. Brown sausage, mushrooms, or onions on the stove before they go in.
• Salt in layers. A little at the start, then taste again near the end. Long cooks mute salt.
• Mind the dairy. Add cream or milk in the last 30 minutes to avoid curdling.
• Use acidity to finish. Lemon, vinegar, or orange juice wakes up slow‑cooked flavors.
• Hold texture back. Greens, noodles, fish, and bread go in late to keep integrity.

Portions, Scaling, and Serving

A standard 6‑quart slow cooker yields 8 to 10 cups of soup. For larger gatherings, double most recipes but avoid overfilling past two‑thirds. Soups hold well on “warm” for 2 to 3 hours if stirred occasionally. Offer simple toppings in small bowls: chopped herbs, lemon wedges, chili oil, grated cheese, croutons. A ladle, stack of warm bowls, and a quiet corner of the counter make a natural self‑serve station while you finish the turkey.

Most of these soups keep for up to 4 days refrigerated and freeze well for a month, except those with noodles or tender greens, which are best eaten fresh. Reheat gently on the stove or back in the slow cooker. Add water or stock as needed to loosen.

The holiday rewards patience and planning. A slow‑cooker soup, quietly working in the background, gives both.

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