Creamy Asparagus Soup – full of fresh flavors!

Creamy Asparagus Soup is a great way to indulge in the sweet, tender stalks of asparagus that are everywhere right now. Made with fresh asparagus, heavy cream and sprinkled with parmesan cheese this soup is delicious served hot or cold! 

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to use fresh farmer’s market, supermarket, or maybe even your own garden vegetables.

Close up of a bowl of creamy asparagus soup.

What’s in Asparagus Soup?

The asparagus itself is the real star here, just a few blending ingredients like chicken broth, cream, and some butter make the base savory. A dash of seasonings bring out the full flavors whether it’s served hot or cold!

If asparagus is not as plentiful, simply add some boiled and pureed russet potatoes to the asparagus soup at the end and mix well.

Two images showing asparagus and onions in a pot before and after adding soup stock.

To Make Asparagus Soup…

This is no ordinary canned cream of asparagus soup. It’s loaded of fresh ingredients and full of flavor!

  1. Prep: Wash and trim the last inch off each asparagus spear. Pat dry and then cut each stalk into ½ inch pieces.
  2. Cook: Cook onion & garlic in butter (per recipe below) until tender and fragrant. Add asparagus and cook until tender. Stir in the remaining ingredients, cover and let cook until asparagus is soft.
  3. Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth. If potatoes are used, this is the time to puree those in as well! Stir in the cream and lemon juice.

Serve hot garnished with parmesan cheese or a slice of garlic bread to soak up every last drop!

Two images showing Asparagus being blended into a creamy soup consistency.

How To Reheat Asparagus Soup

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or deep fried onion pieces to give it a little more flavor!

Creamy asparagus soup with croutons on top.

Can It Be Frozen?

Asparagus soup is cream based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

More Delicious Creamy Soups

Creamy Asparagus Soup

This asparagus soup is fresh, creamy, and full of flavor!

  • 1 1/2 lb asparagus (trimmed and washed)
  • 1 tablespoon butter
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 2 1/4 cups chicken broth ((not low sodium))
  • salt & black pepper to taste
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream (or to taste)
  • parmesan cheese for serving (optional)
  1. Cut asparagus into 1/2″ pieces.
  2. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
  3. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
  4. Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
  5. Taste and season with salt and pepper if needed.


A white bowl of creamy asparagus soup.
A white bowl of creamy asparagus soup.
Top image is a white bowl of creamy asparagus soup. Bottom image shows the asparagus cut and ready to cook in a pot.

Creamy Corn Chowder – so much more than just soup!

Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

A pot of creamy corn chowder topped with bacon and chives

What is Corn Chowder?

Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.

A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!

  • Vegetables: onion, celery, potatoes, and corn.
  • Seasonings: bay leaf, thyme, and pepper
  • Creamy Base: chicken broth, heavy cream and milk

If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.

Two images showing bacon being fried and onions and celery being sautéed.

How to Make It

There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.

Prep work is just 2 easy steps – one if you’re using leftover oven-baked bacon!

  1. Dice the potatoes and onion and slicing the celery.
  2. Fry the bacon until crisp, drain and crumble.

Two images showing the steps to prepare corn chowder.

To Make Corn Chowder

  1. Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
  2. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
  3. Remove from heat and stir in the bacon.

Adjust seasonings to taste and serve hot with a warm homemade biscuits

Close up of a bowl of corn chowder, topped with crumbled bacon and corn chunks.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Corn Chowder

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner. Made with crumbled bacon, heavy cream and chicken broth, it’s a delicious combination of savory & sweet.

  • 6 slices bacon
  • 1/2 medium onion (diced)
  • ½ cup celery (sliced)
  • 1 1/2 cups potato (peeled and diced)
  • 1 bay leaf
  • 1 teaspoon thyme
  • black pepper to taste
  • 2 cups chicken broth
  • 3 cups corn (fresh or frozen)
  • 1 cup milk
  • 1/2 cup heavy cream
  1. Cook bacon until crisp. Set aside reserving drippings.
  2. Saute onion and celery over medium heat until tender, about 5 minutes.
  3. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

  4. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

  5. Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

  6. Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.

This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal

Slow Cooker Chicken Tortilla Soup

This easy Crock Pot Tortilla Soup is the perfect ‘set it and forget it’ version of our favorite Chicken Tortilla Soup recipe.

It makes for an easy weeknight dinner made right in the slow cooker. Most of the ingredients are ones you likely already have in the pantry and fridge!

A Crock Pot full of slow cooker tortilla soup with tortilla strips.

The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one.

A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos!

Once cooked, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla chips) for a delicious weeknight meal!

A slow cooker full of ingredients for Crock Pot tortilla soup like chicken breasts, beans, onions, and corn.

How to Make Slow Cooker Tortilla Soup

Just like Slow Cooker Chicken Enchilada Soup simply place the ingredients in the crock pot and walk away. Right before serving, shred the chicken and enjoy! So easy.

  1. Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot.
  2. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8.
  3. Before serving, shred the cooked chicken and add back to the soup.

Serve with tortilla strips or broken up tortilla chips for extra crunch!

Slow cooker tortilla soup being ladled out of a Crock Pot.

This Crock Pot Tortilla soup recipe is definitely a whole meal in itself, but a few extra ‘mix-ins’ on the side let everyone create their own tasty version!

A traditional chicken tortilla soup is topped with tortilla strips for texture (tortilla chips are a great substitution). Shredded cheddar cheese or Monterey jack cheese will melt perfectly over hot tortilla soup and a dollop of sour cream and some sliced pepperoncinis or sliced black olives and a garnish of chopped cilantro gives it a bright Mexican flavor!

Favorite Crock Pot Soups

Slow Cooker Tortilla Soup

This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge! 

  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (large, minced)
  • 1 jalapeño (diced and seeded)
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro
  1. Cook onion, garlic and jalapeño in olive oil. Add to the botto of a slow cooker.

  2. Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours. 

  3. Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

  1. Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.


REPIN this Easy Slow Cooker Recipe

Slow cooker tortilla soup in a black crock pot


This slow cooker chicken tortilla soup is an easy tex mex slow cooker dinner that everyone loves! It's seriously good! #spendwithpennies #chickentortillasoup #slowcookerchickentortillasoup #crockpot #soup #easysoup #tortillasoup

Homemade Cream of Mushroom Soup (Easy)

Homemade Cream of Mushroom Soup is a delicious and flavorful soup recipe perfect for lunch or light delicious dinner! This creamy soup is loaded with fresh mushrooms for a rich flavor you won’t be able to resist!

Serve it alongside a fresh tossed salad and Homemade Garlic Bread or Easy Homemade Buttermilk Biscuits for dipping.

Homemade cream of mushroom soup served in bowls with parsley

Mushrooms are one of my all time favorite vegetables. They have a delicious earthy flavor and are perfect in a creamy soup. Serve with freshly baked 30 Minute Dinner Rolls and homemade garlic butter for sopping up any goodness in the bottom of the bowl!

Cream of Mushroom Soup Ingredients

This recipe needs only a few basic ingredients, cream, broth, mushrooms and a splash of white wine to deepen the flavors. A pinch of thyme and a bay leaf are the perfect flavors to compliment this delicious soup!

You can use any kind of mushrooms you’d like (I use cremini)! There are so many good options out there, but don’t worry they will all result in a wonderful soup. If you are looking to save time, buy sliced mushrooms.

A pot of fried mushrooms ready to make cream of mushroom soup

Mushrooms for Mushroom Soup

  • Cremini Mushrooms are my favorite for the flavor they add. They will also add a bit of color to an otherwise white and creamy soup. It keeps the flavor the same but gives you a slightly deeper color in your finished product.
  • White button mushrooms are the most common mushroom used, but you can use any kind you wish!
  • Baby bellas are basically brown button mushrooms and have a darker color and a bit of a richer flavor.

Since there are so few ingredients in this soup though, don’t skimp on the quality! We recommend using real heavy whipping cream (or evaporated milk if you don’t have cream), real butter instead of margarine…well, you get the idea!

A ladle full of cream of mushroom soup for servings

How to Make Cream of Mushroom Soup

Mushrooms are a great base to any recipe because they have such an earthy flavor (I even make my own homemade condensed mushroom soup for use in casseroles).

This creamy soup recipe comes together quite easily!

  1. Cook the onions and mushrooms in butter until soft and the juices are released!
  2. Add white wine and allow it to cook down. Sprinkle with flour, add broth and simmer.
  3. Chop or puree the soup to desired consistency. Add cream and simmer until thickened.

Season with salt and pepper to taste. Serve with a thick crusty bread or parmesan garlic croutons and a crisp, side salad! Was that your stomach growling or mine? I love this soup!

A pot of cream of mushroom soup garnished with parsley

Got Leftovers?

If you have leftover mushroom soup, you can gently reheat it on the stove top (or in the microwave). It’s great stirred into casseroles or even over rice for an easy meal!

Can You Freeze Cream of Mushroom Soup? I don’t generally recommend freezing cream based soups as they can become grainy. If you would like to freeze this soup, I would suggest freezing it before adding the cream.

More Great Creamy Soups!

Cream of Mushroom Soups

This recipe is great on its own or served over your favorite entree! Try it in your next tuna casserole or served over baked pork chops! 

  • 1 small onion (finely diced)
  • 1/2 teaspoon thyme
  • 3 tablespoons butter
  • 3/4 lb mushrooms (brown or white, sliced)
  • 1 clove garlic
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup heavy cream
  1. Cook onion & thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.

  2. Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).

  3. Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.

  4. Discard bay leaf. Remove about 1/2 cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.

  5. Simmer 3 minutes more and serve.

Once soup is cooked (before adding the cream) you can puree if you’d prefer a smoother soup or chop mushrooms and return to the soup to reach desired consistency.

Cream of Cauliflower Soup (in 30 minutes)

Cream of Cauliflower Soup is a simple 30 minute soup perfect for lunch or a light dinner meal. We serve this creamy soup when company’s coming or just for a Saturday afternoon.

Add in a side of crusty bread for dipping or some 30 Minute Dinner Rolls and a fresh crisp Italian Salad.

Cauliflower is the perfect veggie, it’s versatile and mild in flavor making it perfect for Cauliflower Mashed Potatoes or even for creating a low-carb cauliflower fried rice. It makes a great base for this mild soup recipe and is perfect paired with cream and cheeses if you’d like!

This recipe is relatively healthy and the lack of flour or starches keeps this cream of cauliflower soup keto friendly and low carb!

How to Make Cream of Cauliflower Soup

There really isn’t a lot to creating the perfect cream of cauliflower soup recipe. Simply chop the cauliflower into bite sized pieces, add seasonings and let it simmer until tender. Blend and add a bit of cream.

I sometimes add cheese to this soup, both sharp cheddar and parmesan cheese work well. Remember to add the cheese at the end, once the soup is ready to serve. Cooking cheese over a high temperature can cause it to separate or become grainy. It will melt in if the soup is hot once you remove the soup from the stove.

Cream of cauliflower soup with fresh cauliflower

Blending Cauliflower Soup

Just like Roasted Cauliflower Soup, this cream of cauliflower soup is blended to a smooth consistency. I use a hand blender to make it smooth (and save on washing dishes) but you can also transfer it to a regular blender. If using a regular blender, be sure that the lid isn’t on tight as the steam and cause the blender to burst open.

For more texture remove some of the cauliflower and chop it. Blend the soup to desired consistency and once blended, add the chopped cauliflower back into the soup.

Can You Freeze Cream of Cauliflower Soup

This soup does freeze well. We place it in single serve freezer bags and label. To serve, defrost in the refrigerator overnight and reheat in a saucepan over medium heat until warm.

Ladling Cream of cauliflower soup in a pot

More Creamy Soups You Need in Your Life

Cream of Cauliflower Soup

A silky smooth cauliflower soup for the perfect lunch or starter.

  • 1 small onion (diced)
  • 2 stalks celery
  • 2 tablespoons butter
  • 8 cups fresh cauliflower
  • 3 cups chicken broth
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoning salt
  • 3/4 cup heavy cream
  • 1/2 cup fresh parmesan cheese (grated, optional)
  1. Heat butter in a medium saucepan over medium heat. Cook onion and celery until tender (do not brown).

  2. Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender.

  3. Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened.

  4. Season with salt & pepper to taste. Stir in parmesan cheese if using.

Note: For a chunky texture, remove 1 cup of cauliflower before blending and coarsely chop.


Crockpot Beef Stew

CrockPot Beef Stew is one of my all-time favorite slow cooker meals. It’s filling and delicious with tender chunks of beef, carrots, potatoes and peas (or green beans). When it comes to satisfying comfort food, slow cooker Beef Stew is the ultimate!

To complete the meal, all you really need to do is add in a side of easy buttermilk biscuits or corn bread muffins slathered with butter. Or, serve it with a substantial homemade bread for dipping in the gravy. Everyone will be in heaven!

A white bowl of Crockpot beef stew with a wooden plate underneath it and a slow cooker in the background.

Ingredients for Slow Cooker Stew

Ingredients for this beef stew CrockPot recipe are beef chuck or stew beef, root vegetables like potatoes, carrots and fresh and peas or beans.

The best meat to make beef stew is chuck steak! You’ll have to cut it into cubes yourself. Chuck is a tough, but full-flavored meat that comes from the shoulders and front end of the animal. It is perfect for Crock Pot Beef Stew or pot roast (a similar texture to pork shoulder which is used to make Crock Pot Pulled Pork). It retains its rich, beefy flavor and becomes succulent and fork-tender under the low and slow heat of a crock pot.

Flavorful Slow Cooker Beef Stew: What really makes a stew a stew is the savory herbs, thickened beef broth and seasonings. To give the dish even more complexity, consider making CrockPot beef stew with red wine. Substitute a cup of a hearty dry wine, such as Cabernet Sauvignon or Merlot for a cup of the beef broth and use it to deglaze the pan you used for browning the meat. You could add in some button mushrooms too.

Ingredients for Crockpot beef stew in a slow cooker like potatoes, carrots, celery, beef, and rosemary.

How to Make Beef Stew in Crock Pot

While we love to make a classic stove top beef stew, this easy slow cooker recipe can be left cooking while you go about your day! Crock Pot beef stew comes together in just a few simple steps and the beef gets so tender.

  1. Toss the beef in the flour-garlic powder mixture to coat, and brown in olive oil in batches. Don’t crowd the pan. (You can skip this step but the browning adds great flavor to the stew).
  2. Sauté the onion in the same pan (use a of broth or red wine to help deglaze and add any brown bits to your crock pot).
  3. Add everything to the slow cooker (I use a 6qt crock pot) and cook until the beef is tender. Stir in peas before serving.

How Long to Cook Beef Stew in Crock Pot: Crock Pot beef stew is a set-it-and-forget-it kind of meal. Cook it on high for 4-5 hours, or on low for 8-9 until the meat is tender. You can leave it on warm for an additional hour or so if needed.

To Thicken Beef Stew in the Crock Pot: I use a cornstarch slurry (equal parts cornstarch and water) and add it in at the end. Allow it to cook about 10 minutes after adding the slurry to get rid of any starchy flavor.

A ladle scooping crockpot beef stew to serve it.

We serve beef stew with some crusty bread or homemade dinner rolls for the perfect meal!

Leftover CrockPot Beef Stew

Leftovers will keep about 3-4 days in the fridge.

Can you Freeze Beef Stew: You’ll also be happy to know CrockPot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and your stew will keep for four months in the freezer.

More Recipes You’ll Love

Crock Pot Beef Stew

CrockPot Beef Stew is one of my all-time favorite one-pot meals. It’s filling, delicious, the family always loves it, and it’s incredibly easy to prepare in advance. 

  • 2 pounds beef chuck or stewing beef
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 1 cup vegetable juice such as V8
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon thyme or 2 sprigs fresh
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 3 cups potatoes peeled and cubed
  • 2 cups carrots cut into 1 inch pieces
  • 1 cup celery stalks cut into 1 inch pieces
  • 3/4 cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
  2. Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
  3. Add all ingredients except peas and cornstarch to a 6QT slow cooker.
  4. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
  5. Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
  6. Cover and cook 10 minutes. Season with salt & pepper.

Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew
Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew

Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup is a bowl full of comfort! Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

This rich velvety soup is loaded with broccoli and lots of cheese for the perfect slow cooker soup recipe! It’s creamy, dreamy, delicious!

Crock Pot Broccoli Cheese Soup in a bowl ready with a soup spoon

While I do love a good quick Broccoli Cheese Soup, making Crock Pot Broccoli Cheese Soup can be a real lifesaver on those busy family days when everyone is coming and going! The crockpot is the real hero in this broccoli and cheese soup recipe because you just set it and forget it! In fact, why not put it together before work and come home to a healthy, filling dinner that everyone will love! Better yet, only one pot to wash!

How to Make Crock Pot Broccoli Cheese Soup

  • BROCCOLI: Be sure to properly prep the broccoli by removing the fibrous outer skin and chop into uniform pieces. Place in the crock pot and onions and chicken stock. Make sure there is enough stock to completely cover the broccoli because this will be the base.
  • COOK: Cover the crockpot and cook (on low or high) until the broccoli is tender. Add evaporated milk 30-60 minutes before serving.
  • BLEND: You can leave it chunky or puree it with a hand blender until it is smooth. Personally, I like to take some of the broccoli out and chop it, puree the remainder using a hand blender and then add the chopped broccoli back in!
  • CHEESE: Add the cheese just before serving. Dairy (including cheese) can break down and separate if cooked too long or too hot (the exception to this rule is Velveeta, it can be added a bit sooner to melt).
  • ADD-INS: This soup is versatile. We sometimes add in some chunks of processed cheese (Velveeta), a half the jar of Alfredo sauce or a few spoonfuls of pesto. Top it with bacon, add in some garlic or serve it with croutons!

A crock pot filled with broccoli and vegetables ready to make slow cooker broccoli cheese soup

Add some diced potatoes for a heartier broccoli potato cheese soup. Or leave the recipe as is and enjoy it as a low carb broccoli cheese soup! Great for a potluck!

Rich and Creamy

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

What to Serve with Broccoli Cheese Soup?

Broccoli and cheese soup is rich, so pair it with simple sides like a crisp salad or coleslaw, some fresh fruit, or some crusty bread and croutons. Let the soup be the star of the show!

Better with Bread: This soup is terrific when served in homemade bread bowls, or with homemade buttermilk biscuits or dinner rolls on the side. It’s even better the next day!

You can freeze Broccoli Cheese Soup!  Ladle portions into Ziploc bags, label, and lay flat so when they freeze, they will stack easily and save space!

This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup without Velveeta so don’t forget to bookmark or pin this recipe to save it!

Slow Cooker Broccoli Cheese Soup

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 1/2 cup celery (sliced)
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth (or stock)
  • 6 cups fresh broccoli (about 2 heads)
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese (shredded)
  • 2/3 cup fresh Parmesan cheese (shredded)
  • salt & pepper to taste
  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 

  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.

  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).

  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.


Here are a few more recipes you’ll love

* Ham & Potato Soup * Bacon Corn Chowder * Cabbage Roll Soup *

Vegetarian Chili

Vegetarian Chili is the perfect way to get all the satisfaction of a favorite comforting dish, but without the extra calories or cholesterol. This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.

Much like a traditional chili recipe, you have a lot of options to vary this recipe to your taste. Instead of using only kidney beans, you could make vegetarian black bean chili. Or, use a variety of beans, including white, pinto, and even garbanzo beans! Serve this vegetarian chili recipe with some homemade cornbread for the perfect comfort food meal!

A bowl of vegetarian chili ready to serve

Vegetarian Chili is a delicious belly warming recipe and you do not have to be vegetarian to enjoy it! I have to admit, I do make The Best Chili Recipe loaded with beef and beans but I also love to have this healthy chili recipe on hand. I keep it in the fridge (or freezer) for lunches throughout the week!

How to Make Vegetarian Chili

For the best vegetarian chili, don’t overcook it. You want all those lovely veggies to be soft, but you don’t want the zucchini to get too mushy or the bell peppers to lose all their color. This is healthy vegetarian chili, so keep the vegetables looking vibrant and fresh.

It’s as easy as 1,2,3!

  1. Sauté the onion and celery and add in the minced garlic after they just start to get translucent.
  2. Stir in the chili powder and cumin, and cook for about a minute.
  3. Add the rest of the ingredients and simmer for about half an hour.

Season to taste and serve with your favorite toppings.  I love topping mine with fresh jalapenos for a kick, and a dollop of sour cream!

For Crock Pot vegetarian chili, sauté the onion and garlic and transfer to the slow cooker. Then add all the rest of the ingredients and cook on HIGH for 3 hours or on LOW for 6.

How to Make Vegetarian Chili Thicker

Vegetarian bean chili has a tendency to be a bit watery (afterall, the veggies are mostly water). I also find that chili thickens as it cools (and it’s always thicker the next day).

If you prefer a thicker chili, there are several methods for thickening.

  • Slurry: Make a cornstarch and water slurry (equal amounts) and stir in as it the chili finishes cooking.
  • Blender: Place a cup of the finished chili in a blender, and then return them to the pot. Beans are a very starchy food, and they thicken broths really well. Plus, you won’t dilute any of those fabulous flavors.
  • Simmer Uncovered: And last but not least, you can simmer the chili uncovered like I do with my Instant Pot Chili!

What Goes With Chili

Chili is a filling meal. You could increase the healthfulness by serving it over brown rice or quinoa. Toppings are also a great way to give your vegetarian chili the right finishing touch. These are some of my favorite toppings for chili:

  • Sour cream
  • Shredded jalapeno pepper jack cheese
  • Crumbled corn chips
  • Chopped green onions
  • Chopped cilantro

Keep your pantry stocked with beans and tomato sauce, and you’ll always have the basis for this quick and oh-so-tasty vegetarian chili!

More Recipes You’ll Love

Vegetarian Chili

This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 2 ribs celery (chopped)
  • 1 small carrot (chopped)
  • 1 jalapeno (seeded and minced)
  • 1 1/2 cups zucchini (thinly sliced)
  • 4 oz mushrooms (thinly sliced)
  • 1 green pepper (chopped)
  • 1 can kidney beans (15 oz)
  • 1 can diced tomatoes with juice (28 oz)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 cup tomato sauce
  • 1/2 cup vegetable juice
  1. Cook onion and garlic in a large pot  in olive oil 3-4 minutes or until tender.

  2. Add remaining ingredients and simmer covered 20 minutes.

  3. Uncover and simmer an additional 10-15 minutes or until thickened.

  4. Serve with your favorite toppings.

This homemade vegetarian recipe is an easy chili recipe that doesn't need meat to taste amazing. This healthy recipe takes under an hour to make! #spendwithpennies #chili #chilirecipe #vegetarian #vegetarianchili #vegetarianchilirecipe #easyvegetarianchili #easychili #homemadechili
This homemade vegetarian recipe is an easy chili recipe that doesn't need meat to taste amazing. This healthy recipe takes under an hour to make! #spendwithpennies #chili #chilirecipe #vegetarian #vegetarianchili #vegetarianchilirecipe #easyvegetarianchili #easychili #homemadechili

Creamy Sausage & Cabbage Soup

Closeup of sausage and cabbage soup with potatoes in white pot

This easy Sausage & Cabbage Soup is the ultimate comfort food. A beautifully luscious soup with smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth.

When the weather gets cooler, in my house it’s officially soup season.  There is just something about a delicious warm bowl of soup that warms your belly from the inside out and this creamy cabbage soup recipe is no exception.  If a hug were food, it would be this soup.

cabbage and sausage soup in white bowl

Cabbage and Sausage

Cabbage and sausage just seem to go hand in hand.  If you’ve read my blog before,  you likely  know that I love all things cabbage from Cabbage Roll Soup to Sausage and Cabbage cooked on the grill! Cabbage is inexpensive, a little bit goes a long way and once cooked, it’s tender with a delicious sweet flavor.

This is just one of my many favorite cabbage recipesfavorite cabbage recipes. If you don’t cook with cabbage often, you can find lots of great info in The Ultimate Guide to Cabbage!

A pot of easy Sausage & Cabbage Soup with potatoes

Irresistibly Creamy

This easy soup starts with sausage, I use kielbasa but you can also use a garlic sausage or pretty much any smoked (fully cooked) sausage that you’d like.  I make this cabbage soup with potatoes to give it a nice creamy texture (and to keep my belly full all day long).  Fresh carrots and cabbage add both fresh and sweet flavors to this soup and of course cream makes it buttery irresistible.

While this is a creamy soup, keep in mind it is not a thick soup like a chowder. The creamy portion of this soup comes from making a roux.  While roux may sound like a fancy or difficult cooking term, it’s really easy.  A roux is the base for most white sauces (and even Sausage Gravy) and starts by cooking butter and flour (to get rid of that raw flour flavor) and then adding in milk or cream and cooking until thick and bubbly.  The roux is then added to the soup in this recipe giving it a delicious buttery cream flavor.

Spoonful of Sausage & Cabbage Soup in white pot

More Cabbage Soups

How to Thicken Your Sausage and Cabbage Soup

If you’d like your soup to be thicker, you can certainly increase the butter/flour mixture to about 3/4 cup each while leaving the milk the same.  I also give my potatoes just a slight little mash with a potato masher to help thicken the broth somewhat.

We add a little bit of fresh dill to this soup at the very end for a pop of freshness.  If you don’t have fresh dill you can substitute dry dill and add it along with roux to allow it to rehydrate.

Can you Freeze Creamy Cabbage Soup?

Unfortunately, most soup recipes that contain dairy don’t freeze well (non-dairy is usually ok). The soup can separate and the texture can become grainy.  I would suggest freezing a portion before adding the dairy in this recipe.

Sausage & Cabbage Soup

This creamy Cabbage Soup contains smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth.

  • 1 lb smoked sausage (sliced)
  • 2 tablespoons butter
  • 2/3 cup onion (chopped)
  • 4 cups low sodium chicken broth
  • 3/4 lb potatoes (diced (about 2-3 medium))
  • 2 carrots (sliced)
  • 3-4 cups cabbage (chopped)
  • 1 stalk celery (sliced)
  • salt & pepper to taste
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 3 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  1. Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
  2. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
  3. Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
  4. Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
  5. Remove from heat and stir in dill and parsley.

More Creamy Soups to Try

Warm your belly from the inside out with a bowl of easy Sausage & Cabbage Soup! A beautifully luscious soup with smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth. #spendwithpennies #cabbage #sausage #creamsoup #vegetablesoup #easyrecipe #soup #souprecipe
Warm your belly from the inside out with a bowl of easy Sausage & Cabbage Soup! A beautifully luscious soup with smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth. #spendwithpennies #cabbage #sausage #creamsoup #vegetablesoup #easyrecipe #soup #souprecipe
Warm your belly from the inside out with a bowl of easy Sausage & Cabbage Soup! A beautifully luscious soup with smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth. #spendwithpennies #cabbage #sausage #creamsoup #vegetablesoup #easyrecipe #soup #souprecipe

Crock Pot Cabbage Roll Soup

Crockpot cabbage roll soup in white bowl with spoon

Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot.

This creates a nutritious and tasty soup that will warm your belly from the inside out! This is going to be your new family favorite meal!

Crock Pot Cabbage Roll Soup in white bowl

Crock Pot Cabbage Roll Soup

I absolutely LOVE a good soup recipe. Soups are a great way to incorporate so many delicious flavors into one bowl. They’re easy to make and inexpensive, there’s good reason my Easy Hamburger Soup recipe is one of my most popular recipes on Facebook!

Crock Pot Cabbage Roll Soup contains several servings of veggies along with lean protein all simmered to perfection. We serve this alongside homemade Dinner Rolls for a meal that my family requests over and over again!

A Family Favorite

Growing up with Polish grandparents,  cabbage rolls (and Cabbage and Noodles aka Haluski) were a staple in our family for both family gatherings and Sunday dinner. It was always one of my favorite things!

Traditional cabbage rolls are time-consuming – between preparing the filling, cooking the cabbage till tender and then there is the labour rolling them – whew! Of course, we make Cabbage Roll Casserole which is the lazy cabbage roll version with no rolling required.

As much as I love cabbage rolls (and unstuffed cabbage roll casserole), there really is nothing better than coming home to a meal ready to eat.

Cabbage roll soup in crockpot with ladle

Easy Prep

Cabbage is easy to prepare and inexpensive (view more info in the The Ultimate Guide to Cabbage).This Crockpot Cabbage Roll Soup is the answer to rushed meal prep on busy weeknights!

Simply prepare your ingredients the evening before and quickly toss them into the crockpot before leaving the house for school or work or carrying on with your errands, soccer practice and swim lessons.

Dinner is ready when you are!

Easy Substitutions in Crock Pot Cabbage Roll Soup

  • Ground Beef:  You can substitute sausage,  ground pork or ground turkey for half of the ground beef.
  • Rice: To make this Cabbage Roll Soup lower in carbs, substitute the rice for Cauliflower Rice (this also lowers the calories or points if you’re following Weight Watchers).
  • Diced Tomatoes: If you prefer whole canned tomatoes to diced, they also work great in this recipe.
  • V8 Vegetable Juice: You Can use tomato juice in place of the vegetable juice or even canned tomato soup. (Do not substitute tomato sauce, it has a different flavor).
  • Sodium: The low sodium/no sodium versions of all products in this soup work perfectly.

All the flavour and goodness of traditional cabbage rolls simmered together in one delicious bowl of crock pot cabbage roll soup! And the very best thing is it’s so easy!

Uncooked ingredients for cabbage roll soup in crockpot ready to be cooked

Add the Bacon

Depending where you’re from, you may or may not add bacon to your cabbage rolls. It is used in this soup to add a slight smoky and salty flavor. We fry the bacon until crisp and then use a little bit of the bacon fat to cook the onion and beef. The bacon itself is stirred in just before serving (and used as a garnish) to keep it nice and crisp.

Finished cabbage roll soup in white bowls

How to Freeze Cabbage Roll Soup

This Crock Pot Cabbage Roll Soup makes a HUGE batch of soup, perfect for feeding a crowd, eating a couple of nights in a row or taking for lunches. If you have leftovers, this soup also freezes well.  I just simply spoon the desired amount in a freezer bag lay it flat to freeze (either large or individual servings).

If I’m feeding the family, I defrost it in the fridge the night before and dinner is ready to heat and eat in a flash!

Once you try it, I know for sure this Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

More Recipes from the Cabbage Patch

Crockpot Cabbage Roll Soup

Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

  • 1 lb thick bacon (diced)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb lean ground beef
  • 2/3 cup uncooked long grain rice
  • 6-8 cups cabbage (chopped)
  • 1 28 ounce can diced tomatoes
  • 1 10 oz can tomato soup
  • 2 tablespoons tomato paste
  • 5-6 cups beef broth
  • 1 1/2 cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • salt and pepper (to taste)
  • parsley for garnish
  1. In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
  2. Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
  3. Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
  4. Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
  5. Stir in half of cooked bacon.
  6. Spoon into bowls, top with remaining bacon and parsley if desired.