There’s nothing more comforting than a warm bowl of homemade tomato soup. This slow cooker version makes it incredibly easy to prepare with minimal effort. Just toss the ingredients into the slow cooker, let them simmer to perfection, and blend for a smooth, velvety texture. Perfect for cozy evenings, meal prepping, or serving alongside a grilled cheese sandwich for the ultimate comfort meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned whole tomatoes
- Onion
- Garlic
- Carrots
- Vegetable broth
- Tomato paste
- Sugar
- Dried basil
- Dried oregano
- Salt and pepper
- Heavy cream (optional)
- Fresh basil (for garnish)
Directions
- Add the canned tomatoes, chopped onion, minced garlic, diced carrots, vegetable broth, tomato paste, sugar, dried basil, dried oregano, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it in batches to a blender.
- Stir in heavy cream if using, adjusting the seasoning as needed.
- Serve hot, garnished with fresh basil.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes (low) or 3-4 hours 10 minutes (high)
Variations
- Dairy-Free: Skip the heavy cream or use coconut milk for a creamy alternative.
- Spicy: Add a pinch of red pepper flakes for extra heat.
- Roasted Tomato Flavor: Use fire-roasted canned tomatoes for a deeper, smoky taste.
- Herb-Infused: Add fresh thyme or rosemary during cooking for more depth of flavor.
- Protein Boost: Stir in cooked chicken or white beans for a heartier version.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let the soup cool completely, then transfer to a freezer-safe container for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally until heated through.
FAQs
How do I make this soup thicker?
If you prefer a thicker soup, reduce the broth slightly or let the soup cook uncovered for the last 30 minutes.
Can I use fresh tomatoes instead of canned?
Yes! Use about 2 pounds of fresh tomatoes, peeled and chopped.
What can I serve with tomato soup?
Grilled cheese, crusty bread, or a side salad complement it perfectly.
Can I make this soup in advance?
Absolutely! It tastes even better the next day as the flavors meld.
Do I need to sauté the onions and garlic first?
Not necessarily, but sautéing them beforehand can enhance the flavor.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will work if you don’t need a vegetarian option.
How do I make it creamier?
Blend in heavy cream, coconut milk, or even Greek yogurt.
Can I leave the soup chunky instead of blending?
Yes, just skip the blending step for a chunkier texture.
How do I avoid a metallic taste from canned tomatoes?
A small amount of sugar balances out the acidity and removes any metallic taste.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough to hold the ingredients.
Conclusion
This slow cooker tomato soup is a must-try for anyone who loves a warm, comforting meal with minimal prep. Whether you prefer it creamy, spicy, or classic, this recipe is incredibly versatile. Enjoy it fresh or save it for later—either way, it’s bound to be a hit!
Print
Slow Cooker Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and flavorful Slow Cooker Tomato Soup is the perfect comfort food for a chilly day. Made with simple ingredients like canned tomatoes, garlic, and herbs, it slow-cooks to perfection, bringing out deep, rich flavors. Serve it with a grilled cheese sandwich for the ultimate cozy meal!
Ingredients
- 2 (28 oz) cans crushed tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Sauté the aromatics – In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add ingredients to the slow cooker – Transfer the onions and garlic to a slow cooker. Add the crushed tomatoes, tomato paste, vegetable broth, basil, oregano, salt, pepper, sugar, and red pepper flakes. Stir well.
- Slow cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
- Blend the soup – Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- Add the cream – Stir in the heavy cream (or coconut milk) and butter (if using). Let it warm through for another 10-15 minutes.
- Serve – Taste and adjust seasoning if needed. Ladle into bowls and serve warm. Enjoy!
Notes
- Make it vegan: Use coconut milk instead of heavy cream and skip the butter.
- For extra richness: Stir in a handful of grated Parmesan cheese before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
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