20 Easy 1.5 Quart Crock-Pot Soup Recipes

Soup is one of my favorite meals because it is warm, filling, and easy to make. Using a 1.5 Quart Crock-Pot makes cooking soup even simpler.

These small slow cookers are perfect for making just the right amount for one or two people, or for meal prep during the week. I love how you can throw all the ingredients into the Crock-Pot, turn it on, and let it cook while you do other things.

With 1.5 Quart Crock-Pot Soup Recipes, you can enjoy a variety of flavors, from creamy tomato basil to hearty beef and barley, all without spending hours in the kitchen.

It may seem tricky to cook soup in a small slow cooker, but it’s actually quite easy. These recipes are designed to be simple, tasty, and reliable.

I will guide you through each recipe step by step, with clear instructions and easy-to-find ingredients. By the end, you’ll feel confident making soups that taste fresh and homemade every time.

1. Creamy Tomato Basil Soup

Prep Time: 10 minutes | Cook Time: 3 hours (Low) | Serves: 2

I love how this soup fills my kitchen with a warm tomato smell while it cooks. It’s smooth, creamy, and has that gentle basil flavor that feels like a hug in a bowl. When I want something quick but comforting, this is the soup I make. It’s light on salt but still tastes full and rich.

Ingredients:

• 2 cups diced tomatoes (fresh or canned, no salt added)
• ½ cup chopped onion
• 1 garlic clove, minced
• ½ cup low-sodium chicken broth
• ¼ cup milk or cream
• 1 tbsp olive oil
• 1 tsp dried basil
• ¼ tsp black pepper

Instructions:

1. Place tomatoes, onion, garlic, broth, basil, and olive oil in your 1.5-quart crockpot.
2. Stir everything gently.
3. Cover and cook on Low for about 3 hours.
4. Use a hand blender or mash until smooth.
5. Add milk and pepper, stir well, and cook for another 10 minutes on Warm.
6. Serve hot with a sprinkle of fresh basil leaves.

2. Loaded Baked Potato Soup

Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 2

This soup feels like comfort in a cup. It’s creamy, thick, and tastes like a baked potato with all the good stuff on top. I like making it on cold days when I want something cozy but easy.

Ingredients:

• 2 medium potatoes, peeled and diced
• ½ cup chopped onion
• 1 cup low-sodium chicken broth
• ½ cup milk
• ¼ cup shredded low-fat cheddar cheese
• 1 tbsp plain Greek yogurt (or sour cream)
• 1 garlic clove, minced
• ½ tsp black pepper
• 2 tsp olive oil
• Optional: chopped green onions or turkey bacon bits for topping

Instructions:

1. Add potatoes, onion, garlic, olive oil, and broth into the crockpot.
2. Stir and cover. Cook on Low for 4 hours until potatoes are soft.
3. Mash part of the potatoes inside the pot for a creamy texture.
4. Add milk, cheese, and yogurt. Stir gently until smooth.
5. Cover for another 15 minutes on Warm.
6. Serve topped with green onions or bits of turkey bacon.

3. Chicken Noodle Soup

Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 2

When I’m not feeling my best, this is the soup that helps me feel better fast. It’s simple, healthy, and made right in the 1.5-quart crockpot.

Ingredients:

• 1 small boneless chicken breast (about ½ pound)
• 1 cup egg noodles
• ½ cup chopped carrots
• ½ cup chopped celery
• 1 garlic clove, minced
• 2 cups low-sodium chicken broth
• ½ tsp dried thyme
• ¼ tsp black pepper
• 1 tsp olive oil

Instructions:

1. Add chicken, carrots, celery, garlic, thyme, pepper, and broth to the crockpot.
2. Cover and cook on Low for 3½ hours.
3. Remove the chicken, shred it with a fork, then return it to the pot.
4. Add noodles and cook for another 20–30 minutes or until tender.
5. Stir in olive oil before serving.

4. Broccoli Cheddar Soup

Prep Time: 10 minutes | Cook Time: 3 hours (Low) | Serves: 2

This soup makes me feel like I’m eating at a restaurant, but it’s made right at home. It’s cheesy, creamy, and full of broccoli goodness.

Ingredients:

• 1½ cups chopped broccoli florets
• ½ cup chopped onion
• 1 cup low-sodium chicken broth
• ½ cup milk
• ¼ cup shredded cheddar cheese
• 1 tbsp olive oil
• ¼ tsp nutmeg (optional)
• ¼ tsp pepper

Instructions:

1. Add broccoli, onion, broth, and olive oil to the crockpot.
2. Cover and cook on Low for 3 hours.
3. Blend or mash to make it smooth (optional).
4. Stir in milk, cheese, nutmeg, and pepper.
5. Mix until cheese melts and soup is creamy.
6. Serve warm with bread or crackers.

5. Clam Chowder (New England Style)

Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 2

This creamy soup is perfect when I want something that reminds me of the seaside. It’s thick, smooth, and has that gentle clam flavor without being too heavy.

Ingredients:

• ½ can chopped clams (about 3 oz)
• 2 medium potatoes, diced
• ¼ cup diced onion
• 1 cup low-sodium chicken broth
• ½ cup milk or cream
• 1 tbsp butter or olive oil
• 1 tsp dried thyme
• ¼ tsp pepper

Instructions:

1. Add potatoes, onion, clams (with juice), broth, thyme, and butter into the crockpot.
2. Stir gently, cover, and cook on Low for 4 hours.
3. When potatoes are soft, add milk and pepper.
4. Stir and cook another 15 minutes on Warm.
5. Serve hot with a sprinkle of parsley.

6. Beef and Barley Soup

Prep Time: 15 minutes | Cook Time: 5 hours (Low) | Serves: 2

This soup is hearty and full of flavor. I like it because it tastes rich without using much salt. The beef becomes so tender that it almost melts.

Ingredients:

• ½ lb lean beef stew meat
• ¼ cup pearl barley
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup chopped onion
• 2 cups low-sodium beef broth
• 1 tsp olive oil
• ¼ tsp black pepper

Instructions:

1. Add beef, barley, carrots, celery, onion, and broth to the crockpot.
2. Drizzle olive oil and sprinkle pepper on top.
3. Cover and cook on Low for 5 hours, until barley and beef are tender.
4. Stir before serving.

7. Chicken and Wild Rice Soup

Prep Time: 10 minutes | Cook Time: 4½ hours (Low) | Serves: 2

I make this soup when I need something filling but still healthy. The wild rice gives it a nutty taste, and the chicken makes it hearty.

Ingredients:

• 1 small chicken breast, diced
• ¼ cup wild rice, rinsed
• ½ cup diced carrots
• ½ cup diced celery
• 2 cups low-sodium chicken broth
• 1 tsp olive oil
• ¼ tsp black pepper

Instructions:

1. Add all ingredients into the crockpot.
2. Stir gently, then cover.
3. Cook on Low for 4½ hours or until rice is tender.
4. Stir well before serving.

8. Italian Wedding Soup

Prep Time: 20 minutes | Cook Time: 4 hours (Low) | Serves: 2

This soup has tiny meatballs, greens, and pasta — all cooked together in one pot. It looks fancy but is really easy to make.

Ingredients:

• 6 small turkey or chicken meatballs
• 1 cup low-sodium chicken broth
• ½ cup chopped spinach
• ¼ cup small pasta (like orzo)
• ¼ cup chopped carrots
• 1 garlic clove, minced
• 1 tsp olive oil
• ¼ tsp pepper

Instructions:

1. Add broth, garlic, carrots, and olive oil to the crockpot.
2. Gently place meatballs inside.
3. Cover and cook on Low for 3½ hours.
4. Add spinach and pasta during the last 30 minutes of cooking.
5. Stir and serve warm.

9. Minestrone Soup

Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 2

This colorful soup is one of my favorite ways to eat lots of veggies at once. Every spoonful tastes fresh and bright. I like to make it when I have a mix of vegetables in my fridge that I don’t want to waste.

Ingredients:

• 1 cup low-sodium vegetable broth
• ½ cup chopped carrots
• ½ cup chopped zucchini
• ¼ cup diced celery
• ½ cup cooked beans (like kidney or white beans)
• ¼ cup small pasta (elbow or shell)
• 1 cup diced tomatoes (no salt added)
• ½ tsp dried oregano
• ¼ tsp black pepper
• 1 tsp olive oil

Instructions:

1. Add broth, tomatoes, carrots, zucchini, celery, and beans into the crockpot.
2. Stir in olive oil, oregano, and pepper.
3. Cover and cook on Low for 4 hours.
4. Add pasta during the last 30 minutes of cooking.
5. Stir well before serving.

10. French Onion Soup

Prep Time: 10 minutes | Cook Time: 5 hours (Low) | Serves: 2

I make this soup when I crave something rich and cozy. It’s made with caramelized onions that turn soft and sweet. The smell alone makes me hungry!

Ingredients:

• 2 large onions, thinly sliced
• 1½ cups low-sodium beef broth
• 1 tsp olive oil or butter
• 1 garlic clove, minced
• ¼ tsp thyme
• ¼ tsp pepper
• 1 small slice of toasted bread (for topping)
• 2 tbsp shredded low-fat Swiss or mozzarella cheese

Instructions:

1. Add onions, garlic, olive oil, thyme, and pepper to the crockpot.
2. Pour in the broth and stir.
3. Cover and cook on Low for 5 hours, until onions are soft and golden.
4. Pour soup into bowls. Top with toast and cheese.
5. Place under a broiler for 1–2 minutes (optional) until cheese melts.

11. Cream of Mushroom Soup

Prep Time: 10 minutes | Cook Time: 3½ hours (Low) | Serves: 2

This soup tastes smooth, creamy, and full of earthy mushroom flavor. It’s perfect when I want something light yet comforting.

Ingredients:

• 1½ cups chopped mushrooms
• ½ cup chopped onion
• 1 garlic clove, minced
• 1 cup low-sodium chicken broth
• ½ cup milk or cream
• 1 tbsp olive oil
• ¼ tsp pepper

Instructions:

1. Add mushrooms, onion, garlic, broth, and olive oil to the crockpot.
2. Cover and cook on Low for 3 hours.
3. Blend or mash until smooth.
4. Stir in milk and pepper.
5. Let it warm for another 15 minutes, then serve.

12. Butternut Squash Soup

Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 2

This soup is thick, creamy, and slightly sweet. The butternut squash turns buttery as it cooks, and it blends into a silky texture that’s so good on chilly evenings.

Ingredients:

• 2 cups cubed butternut squash
• ½ cup chopped carrots
• ¼ cup chopped onion
• 1½ cups low-sodium vegetable broth
• ½ cup milk
• 1 tbsp olive oil
• ¼ tsp cinnamon
• ¼ tsp pepper

Instructions:

1. Add squash, carrots, onion, broth, olive oil, cinnamon, and pepper into the crockpot.
2. Stir, cover, and cook on Low for 4 hours.
3. Blend or mash until smooth.
4. Stir in milk and let it warm for 10 minutes.
5. Serve hot and enjoy the creamy sweetness.

13. Carrot Ginger Soup

Prep Time: 10 minutes | Cook Time: 3 hours (Low) | Serves: 2

This soup has a gentle kick from the ginger and a soft sweetness from the carrots. It’s one of those soups that makes me feel refreshed after eating.

Ingredients:

• 2 cups chopped carrots
• ½ cup chopped onion
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1½ cups low-sodium vegetable broth
• ½ cup milk or coconut milk
• 1 tsp olive oil
• ¼ tsp pepper

Instructions:

1. Add carrots, onion, garlic, ginger, broth, olive oil, and pepper to the crockpot.
2. Cover and cook on Low for 3 hours.
3. Blend until smooth.
4. Stir in milk and warm for another 10 minutes.
5. Serve and enjoy the light, zesty flavor.

14. Tortilla Soup

Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 2

This soup reminds me of my favorite Mexican restaurant. It’s full of flavor but still low in salt. I love adding crunchy tortilla strips on top for a fun bite.

Ingredients:

• ½ cup cooked shredded chicken
• 1 cup diced tomatoes (no salt added)
• ½ cup chopped bell peppers
• ½ cup low-sodium chicken broth
• 1 garlic clove, minced
• ½ tsp chili powder
• ¼ tsp cumin
• 1 tsp olive oil
• Optional: lime wedges and baked tortilla strips

Instructions:

1. Add chicken, tomatoes, peppers, broth, garlic, chili powder, cumin, and olive oil to the crockpot.
2. Stir well.
3. Cover and cook on Low for 4 hours.
4. Serve with lime juice and baked tortilla strips on top.

15. Corn Chowder

Prep Time: 10 minutes | Cook Time: 3½ hours (Low) | Serves: 2

Corn chowder always makes me smile. It’s creamy, sweet, and has just enough texture from the corn kernels. It’s a light, happy kind of soup.

Ingredients:

• 1½ cups corn (fresh or frozen, no salt added)
• 1 cup diced potatoes
• ½ cup chopped onion
• 1½ cups low-sodium vegetable broth
• ½ cup milk
• 1 tbsp butter or olive oil
• ¼ tsp pepper

Instructions:

1. Add corn, potatoes, onion, broth, butter, and pepper to the crockpot.
2. Cover and cook on Low for 3½ hours.
3. Blend part of the soup to make it creamy.
4. Stir in milk and heat for another 10 minutes.
5. Serve warm.

16. Lentil Vegetable Soup

Prep Time: 15 minutes | Cook Time: 5 hours (Low) | Serves: 2

This soup is healthy, simple, and filling. Lentils are full of protein, so I make this one when I need something satisfying but still light.

Ingredients:

• ½ cup dry lentils, rinsed
• ½ cup chopped carrots
• ½ cup chopped celery
• ½ cup chopped onion
• 2 cups low-sodium vegetable broth
• 1 tsp olive oil
• ¼ tsp cumin
• ¼ tsp black pepper

Instructions:

1. Add all ingredients to the crockpot.
2. Stir gently and cover.
3. Cook on Low for 5 hours, until lentils are tender.
4. Stir and serve with whole-grain bread.

17. White Bean and Kale Soup

Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 2

I like making this soup when I want something that tastes both fresh and hearty. The white beans add creaminess, and the kale gives it color and crunch.

Ingredients:

• 1 cup canned white beans
• 1 cup chopped kale
• ½ cup diced carrots
• 2 cups low-sodium vegetable broth
• 1 garlic clove, minced
• 1 tsp olive oil
• ¼ tsp black pepper

Instructions:

1. Add all ingredients to your crockpot.
2. Stir gently and cover.
3. Cook on Low for 4 hours.
4. Stir before serving.

18. Pumpkin Curry Soup

Prep Time: 10 minutes | Cook Time: 3 hours (Low) | Serves: 2

This is one of my favorite soups for fall. The pumpkin makes it creamy, and the light curry flavor gives it a warm, cozy touch.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 cup low-sodium vegetable broth
• ½ cup coconut milk
• ¼ cup chopped onion
• 1 tsp mild curry powder
• 1 tsp olive oil
• ¼ tsp black pepper

Instructions:

1. Add all ingredients to the crockpot.
2. Stir and cover.
3. Cook on Low for 3 hours.
4. Stir again and serve warm.

19. Tom Yum Soup (Thai Hot and Sour)

Prep Time: 15 minutes | Cook Time: 3 hours (Low) | Serves: 2

This soup has a bright, tangy flavor that wakes me up. It’s light but full of taste. I make it with shrimp or chicken, depending on what I have.

Ingredients:

• ½ cup cooked shrimp or diced chicken
• 2 cups low-sodium chicken broth
• ½ cup sliced mushrooms
• 1 tsp lime juice
• 1 tsp fish sauce
• 1 garlic clove, minced
• ½ tsp chili flakes
• ¼ tsp ginger powder

Instructions:

1. Add broth, garlic, mushrooms, chili, ginger, and fish sauce into the crockpot.
2. Cover and cook on Low for 2½ hours.
3. Add shrimp or chicken and lime juice during the last 30 minutes.
4. Stir before serving.

20. Zuppa Toscana (Olive Garden Copycat)

Prep Time: 20 minutes | Cook Time: 4½ hours (Low) | Serves: 2

This soup tastes like the one from Olive Garden but with less salt. It’s creamy, rich, and full of flavor from the sausage and potatoes.

Ingredients:

• ½ cup lean Italian sausage
• 1 cup diced potatoes
• ½ cup chopped kale
• 1 garlic clove, minced
• 1½ cups low-sodium chicken broth
• ½ cup milk
• 1 tsp olive oil
• ¼ tsp pepper

Instructions:

1. Cook sausage in a small pan until lightly browned, then drain.
2. Add sausage, potatoes, garlic, kale, broth, olive oil, and pepper to the crockpot.
3. Cover and cook on Low for 4 hours.
4. Stir in milk and warm for another 15 minutes.
5. Serve hot and creamy.

Final Thoughts

Using a 1.5 Quart Crock-Pot makes cooking soup simple and fun. These small slow cookers are perfect for creating fresh, warm meals for one or two people.

From creamy tomato basil to Zuppa Toscana, every recipe is easy to follow and full of flavor. Just add the ingredients, set the timer, and let the Crock-Pot do the work.

These 1.5 Quart Crock-Pot Soup Recipes bring comfort and warmth to any meal. Cooking doesn’t have to be hard, and a small Crock-Pot makes it easy to enjoy homemade soup anytime.