Crockpot Soup for One or Two People

Cooking for one or two people often means dealing with leftovers or complicated meal prep that feels like too much work. Luckily, crockpot soups designed for small batches solve this problem beautifully. Whether you’re living solo, cooking for a partner, or simply want an easy way to make fresh, comforting soup without waste, these small batch crockpot soup recipes will become your go-to.

Small batch soups let you enjoy the slow-cooker convenience and cozy flavors without overwhelming your fridge with leftovers. Plus, they’re easy to freeze in single portions for future meals. From hearty chicken soup to veggie-packed broth-based bowls and creamy favorites, there’s something here for every craving.

This article covers everything you need to know about cooking crockpot soups for one or two people, including tips on crockpot sizes, ingredient swaps, and three delicious, easy-to-make recipes that are perfectly portioned.

Why Make Crockpot Soup for One or Two?

• No more leftover overload: You get fresh soup without wasting food or time reheating.

• Portion control: Perfect for weight management or dietary goals.

• Energy efficient: Smaller crockpots use less electricity and keep kitchen heat low.

• Meal prep friendly: Cook once and freeze portions for quick meals.

• Less cleanup: Smaller portions mean smaller messes.

Choosing the Right Crockpot for Small Batch Cooking

If you often cook for one or two people, a small crockpot (1.5 to 3 quarts) is ideal. They heat faster and cook more evenly with less risk of drying out or burning your soup.

Recommended Sizes:

• 1.5-quart slow cooker – great for single servings or side dishes

• 2 to 3-quart slow cooker – ideal for meals for two, with some leftovers

Tips for Small Batch Crockpot Soups

• Adjust liquid amounts: Small batches don’t need as much broth or water. Keep an eye on your soup to avoid dryness or burning.

• Add delicate ingredients late: Things like leafy greens or pasta can get soggy quickly, so add them in the last 30 minutes.

• Use freezer-safe containers: Portion leftovers to freeze and reheat for quick meals later.

• Try simple “dump and go” recipes: These minimize prep and make weeknight cooking effortless.

3 Delicious Small Batch Crockpot Soup Recipes for 1 or 2 People

1. Classic Chicken and Vegetable Soup for Two

Ingredients:

• 1 boneless, skinless chicken breast (about 6 oz)

• 1 cup frozen mixed vegetables (carrots, peas, corn)

• 2 cups low-sodium chicken broth

• 1 small celery stalk, chopped

• 1 small carrot, sliced

• 1/4 cup chopped onion

• 1 clove garlic, minced

• 1/4 teaspoon dried thyme

• Salt and pepper, to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Place chicken breast at the bottom of the crockpot.

2. Add frozen veggies, celery, carrot, onion, garlic, thyme, salt, and pepper.

3. Pour broth over ingredients.

4. Cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and vegetables are tender.

5. Remove chicken, shred it with forks, and return to the crockpot. Stir well.

6. Serve warm, garnished with parsley.

2. Cozy Creamy Tomato Basil Soup (Dairy-Free Option)

Ingredients:

• 1 can (14 oz) crushed tomatoes

• 1/2 cup chopped onion

• 1 cup vegetable broth

• 1/4 cup canned coconut milk (or your choice of dairy-free milk)

• 1 clove garlic, minced

• 1 teaspoon dried basil

• 1/4 teaspoon dried oregano

• Salt and pepper, to taste

• Fresh basil leaves for garnish (optional)

Instructions:

1. Combine crushed tomatoes, onion, garlic, broth, basil, oregano, salt, and pepper in the crockpot.

2. Cook on low for 4 hours or high for 2 hours.

3. Use an immersion blender to puree soup until smooth (or leave chunky if preferred).

4. Stir in coconut milk, warming for 10 more minutes.

5. Garnish with fresh basil and serve with crusty bread.

3. Hearty Lentil and Spinach Soup for One

Ingredients:

• 1/2 cup dry red lentils, rinsed

• 1 cup vegetable broth

• 1 small carrot, diced

• 1/4 cup chopped onion

• 1 clove garlic, minced

• 1 cup fresh spinach leaves (add last 20 minutes)

• 1/4 teaspoon cumin

• Salt and pepper, to taste

• Lemon wedge (optional)

Instructions:

1. Place lentils, broth, carrot, onion, garlic, cumin, salt, and pepper into the crockpot.

2. Cook on low for 5-6 hours or high for 2-3 hours until lentils and veggies are tender.

3. Add spinach during last 20 minutes to wilt.

4. Serve with a squeeze of lemon for a fresh finish.

How to Freeze and Reheat Small Batch Crockpot Soups

• Cool soups completely before transferring to airtight containers or freezer bags.

• Label with date and contents.

• Freeze for up to 3 months.

• Thaw overnight in the fridge or reheat directly from frozen in a pot on low heat until warmed through.

• Stir occasionally during reheating to maintain smooth texture.

FAQs About Crockpot Soup for One or Two

Can I use a regular large crockpot for small portions?

Yes, but be mindful that soups may cook faster and risk drying out. Use smaller inserts or reduce cooking times.

How long do small batch soups keep in the fridge?

Store leftovers in airtight containers for 3-4 days.

Can I double these recipes?

Absolutely! Just adjust cooking time if needed and make sure your crockpot can accommodate the volume.

What if I don’t have a small crockpot?

You can make these soups on the stove top or in an Instant Pot on slow cooker mode.

Are these recipes freezer-friendly?

Yes! These soups freeze beautifully and reheat well.

Final Thoughts

Cooking for one or two doesn’t have to mean sacrificing flavor, convenience, or nutrition. Small batch crockpot soups offer the best of all worlds — easy prep, cozy warmth, and perfectly sized portions that keep you from dealing with leftovers you don’t want.

From classic chicken and vegetable to creamy tomato basil and hearty lentil spinach, these recipes prove that comfort food doesn’t need to come in bulk. Keep your small crockpot handy, stock your fridge and freezer with essentials, and enjoy simple, delicious homemade soups any day of the week.