Crockpot Tomato Soup

WANT TO SAVE THIS RECIPE?

When it comes to comfort food, few things rival a warm, velvety bowl of tomato soup. This Crockpot Tomato Soup takes the beloved classic and turns it into a hands-off, slow-cooked version that’s bursting with flavor. With just a few fresh ingredients and minimal prep, you’ll have a soup that tastes like it simmered for hours—because it did.

Whether you’re cozying up on a rainy day or meal-prepping for the week, this recipe delivers deep tomato richness with a creamy finish that hits all the right notes. Pair it with a crusty grilled cheese or enjoy it on its own—either way, this soup is bound to become a staple in your home.

Why You’ll Love This Crockpot Tomato Soup

• Effortless Prep: Simply toss everything in the slow cooker and let it work its magic.
• Rich, Deep Flavor: Slow cooking intensifies the sweetness of the tomatoes.
• Freezer-Friendly: Make a big batch and freeze the rest for future easy dinners.
• Customizable: Add fresh herbs, roasted garlic, or cream to suit your taste.
• Perfect Pairing: Excellent with grilled cheese, croutons, or a dollop of sour cream.

What Kind of Tomatoes Should I Use?

For the best balance of flavor and texture, use canned whole San Marzano tomatoes. They’re sweeter and less acidic than other varieties. If you prefer fresh, go with ripe Roma or vine tomatoes, but you may need to roast and peel them first for best results.

---

Ingredients for the Crockpot Tomato Soup

• Canned San Marzano Tomatoes: The base of our soup, offering rich and sweet flavor.
• Yellow Onion: Adds sweetness and depth when slow-cooked.
• Garlic Cloves: Essential for a savory, aromatic backbone.
• Carrots: Naturally sweeten the soup and balance acidity.
• Vegetable Broth: Provides body and a flavorful liquid base.
• Olive Oil: Helps sauté the aromatics and enrich the texture.
• Salt & Pepper: Simple seasoning to enhance all the other flavors.
• Dried Basil: Adds a subtle herbal note without overpowering the soup.
• Heavy Cream: For that luxurious, velvety finish.
• Butter: Boosts richness and helps round out the acidity.
• Fresh Basil & Sour Cream (optional): For garnish and an extra creamy twist.

---

How To Make the Crockpot Tomato Soup

Step 1: Sauté the Aromatics

In a skillet over medium heat, add olive oil. Sauté chopped onion, garlic, and diced carrots until softened, about 5-7 minutes. This enhances their flavor before slow cooking.

Step 2: Add Ingredients to Crockpot

Transfer the sautéed mixture to your Crockpot. Add canned tomatoes (with juices), vegetable broth, salt, pepper, and dried basil. Stir well to combine.

Step 3: Slow Cook to Develop Flavor

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The longer it cooks, the richer the flavor.

Step 4: Blend Until Smooth

Using an immersion blender, puree the soup directly in the Crockpot until smooth. Alternatively, carefully transfer in batches to a blender.

Step 5: Finish with Cream & Butter

Stir in heavy cream and butter until fully melted and combined. Adjust seasoning to taste.

Step 6: Serve and Garnish

Ladle into bowls and top with fresh basil leaves and a spoonful of sour cream if desired. Serve warm with crusty bread or grilled cheese.

---

How to Serve This Creamy Crockpot Tomato Soup

This soup yields 6 hearty bowls and is ideal as a standalone meal or a side. Serve it alongside:

• Crispy grilled cheese sandwiches
• Fresh baguette or garlic toast
• A light side salad with vinaigrette

For a comforting lunch or dinner, it feeds 4 to 6 people, depending on portion size.

---

How to Store This Soup for Later

Let the soup cool completely before storing. Here’s how:

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze in individual portions or a large freezer bag for up to 3 months. Leave room at the top for expansion.
• Reheating: Warm over low heat on the stove, stirring occasionally. Add a splash of broth or cream if it’s too thick.

Avoid freezing with garnishes like sour cream—add those fresh when serving.

---

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to peel and core them. Roasting first enhances their flavor. Aim for 2.5 pounds of fresh tomatoes.

Is this soup vegan-friendly?
Without the cream and butter, yes. Simply omit those or substitute with plant-based alternatives like coconut cream and vegan butter.

Can I make this on the stovetop instead?
Absolutely! Simmer all ingredients in a large pot for about 45 minutes, then blend and finish with cream.

What’s the best way to blend the soup safely?
Use an immersion blender in the pot. If using a traditional blender, let the soup cool slightly and blend in small batches.

Can I add protein to this soup?
Yes! Add cooked shredded chicken, white beans, or lentils after blending for a heartier meal.

---

Want More Soup Ideas?

If you love this Crockpot Tomato Soup, here are more cozy soups to explore:

• French Onion Short Rib Soup with Cheesy Gruyere Toast (No Wine)
• Creamy Garlic Butter Lobster Tails — luxurious and indulgent.
• Crockpot Chicken Parmesan Soup — hearty and comforting.
• Cannellini Bean and Spinach Soup
• Homemade French Onion Soup — perfect for fall nights.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you blend it extra smooth or keep it a little rustic? Try adding roasted red peppers for a twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Explore more recipes and cooking inspiration on my Life With Livia Pinterest page.

Print

WANT TO SAVE THIS RECIPE?