There’s something uniquely comforting about a warm bowl of tomato soup. For years, I thought that deep, simmered-all-day flavor required hours over a stove, but I wanted something easier for busy weeknights. This Crockpot Tomato Soup recipe is the result of that quest a simple, set-it-and-forget-it method that produces a velvety, flavorful soup with minimal effort.
What makes this soup truly special is the incredible depth of flavor it develops over hours without any fuss. The slow cooking process tenderizes the fresh tomatoes, sweet onions, and pungent garlic, allowing them to meld into something magical. It’s the perfect comfort food for a chilly evening or a wholesome lunch paired with a classic grilled cheese. Once you try this effortless approach, you’ll see why it’s a staple.
Ingredients
- 3 lbs tomatoes, halved and quartered
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled and chopped or crushed
- 1/3 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- Freshly chopped parsley to garnish
How to Make Crockpot Tomato Soup
The beauty of this recipe lies in its simplicity. With just a few minutes of prep, you can let the slow cooker work its magic.
Step 1: Combine the Base Ingredients
Place your prepared tomatoes, chopped onion, and crushed garlic directly into the basin of your slow cooker. Then, sprinkle the salt and black pepper evenly over the top. The tomatoes will release plenty of their own delicious juices as they cook.
Step 2: Slow Cook to Perfection
Now, place the lid on your Crockpot and let it do the heavy lifting. Cook the mixture on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. You’ll know it’s ready when the vegetables are exceptionally tender.
Step 3: Blend for a Velvety Texture
Once everything is soft, it’s time to create that signature creamy consistency. Use an immersion blender directly in the slow cooker and blend until the soup is completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender.
Step 4: Add the Creamy Finish
With the soup blended to a silky-smooth texture, pour in the heavy cream. Gently stir it through the soup until it’s fully incorporated. This is what gives the final dish its luxurious, velvety mouthfeel.
Step 5: Taste and Serve
Let the soup warm through for another 10 minutes on LOW, being careful not to let it boil. Give it one last taste, adjust seasoning if needed, and serve your homemade Crockpot Tomato Soup garnished with fresh parsley.
My Best Crockpot Tomato Soup Tips
My Secret for the Deepest Flavor
Don’t be afraid to let the vegetables get really soft. Pushing the cooking time to a full 8 hours on low allows the natural sugars in the tomatoes and onions to caramelize slightly, creating an incredible depth of flavor.
How to Achieve the Perfect Creamy Texture
The key to a truly velvety soup is patience during the blending process. Blending for a solid 2-3 minutes ensures every last bit of skin is completely pureed, resulting in an exceptionally smooth texture without straining.
Balancing Acidity is Key
If you find your finished soup is a bit too sharp, a tiny pinch of sugar (no more than 1/4 teaspoon) can work wonders. It won’t make the soup sweet, but it will perfectly balance the acidity.
Variations of Slow Cooker Tomato Soup
While this basic Crockpot Tomato Soup is delicious on its own, it also serves as a fantastic canvas for other flavors. For a subtle smokiness, try adding a 12-ounce jar of drained roasted red peppers at the start. If you enjoy some heat, simply toss in a 1/2 teaspoon of red pepper flakes with the other ingredients. To introduce a brighter, herbaceous note, stir in a tablespoon of fresh chopped basil along with the heavy cream at the very end.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely. Substitute two 28-ounce cans of crushed or whole peeled tomatoes. If using whole tomatoes, break them up with a spoon before cooking.
How do you make this tomato soup dairy-free?
Simply swap the heavy cream for an equal amount of full-fat canned coconut milk. It provides the same richness and creamy texture without any dairy.
How long does this slow cooker tomato soup last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even more developed by the second day.
Can you freeze this Crockpot Tomato Soup?
Yes, this soup freezes beautifully for up to 3 months. For the best texture, freeze the soup before adding the cream. Thaw, reheat, and then stir in the cream just before serving.
Print
Crockpot Tomato Soup
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Experience the deep, simmered-all-day flavor of classic tomato soup without the fuss! This Crockpot Tomato Soup recipe is a simple, set-it-and-forget-it meal that yields a velvety, rich, and incredibly flavorful soup. Perfect for busy weeknights, it’s the ultimate comfort food that tastes like it took hours to make, with only minutes of prep.
Ingredients
3 lbs tomatoes, halved and quartered
1 large onion, roughly chopped
6 cloves garlic, peeled and chopped or crushed
1/3 cup heavy cream
1 tsp salt
1 tsp black pepper
Freshly chopped parsley to garnish
Instructions
Combine the Base Ingredients
Place your prepared tomatoes, chopped onion, and crushed garlic directly into the basin of your slow cooker. Sprinkle the salt and black pepper evenly over the top.
Slow Cook to Perfection
Place the lid on your Crockpot and cook the mixture on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The vegetables should be exceptionally tender when finished.
Blend for a Velvety Texture
Use an immersion blender directly in the slow cooker and blend until the soup is completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth.
Add the Creamy Finish
Pour in the heavy cream and gently stir until it’s fully incorporated. This gives the soup its luxurious, velvety mouthfeel.
Taste and Serve
Let the soup warm through for another 10 minutes on LOW, being careful not to let it boil. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
Deeper Flavor:
For the richest flavor, cook the soup on the low setting for the full 8 hours. This allows the natural sugars in the tomatoes and onions to develop.
Balance Acidity:
If your tomatoes make the soup a bit too acidic, a tiny pinch of sugar (about 1/4 teaspoon) will balance the flavors perfectly without making it sweet.
Dairy-Free Option:
To make this soup dairy-free or vegan, simply swap the heavy cream for an equal amount of full-fat canned coconut milk.
Freezing:
This soup freezes beautifully for up to 3 months. For the best texture, freeze the soup before adding the cream. Thaw, reheat gently on the stove, and then stir in the cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 11 g
- Sodium: 408 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 18 mg
Keywords: Crockpot tomato soup, slow cooker tomato soup, easy tomato soup, homemade tomato soup, fresh tomato soup, creamy tomato soup, comfort food
