Warm Up Winter Nights with Slow Cooker Tomato Soup Recipe

Comfort nestles perfectly in this rich slow cooker tomato soup that promises warmth with every spoonful.

Ripe, juicy tomatoes blend seamlessly into a creamy base that hugs your taste buds.

Weeknight dinners never looked so delightful with this effortless recipe.

Home cooks adore how simple ingredients create such a deep, satisfying flavor profile.

The slow cooker works its magic, melding herbs and vegetables into a velvety soup that feels like a culinary embrace.

Fresh basil and a touch of cream elevate this classic dish from ordinary to extraordinary.

You’ll want to keep this recipe in your back pocket for those chilly evenings when only a bowl of pure comfort will do.

Grab a spoon and savor every delicious moment.

Why This Tomato Soup Is So Comforting

• Dump all ingredients into the slow cooker and let it work its magic without constant monitoring, making meal preparation a breeze for busy home cooks.
• Slow cooking allows herbs and tomatoes to develop deep, rich flavors that taste like they've been simmering all day, creating a restaurant-quality soup at home.
• Blend the soup to your preferred consistency – from totally smooth to slightly chunky – and personalize with your favorite toppings like croutons, fresh basil, or a swirl of cream.
• This versatile soup appeals to all ages, pairs perfectly with grilled cheese or crusty bread, and works wonderfully as a satisfying lunch or cozy dinner option.

Ingredients for Slow Cooker Tomato Soup

• Crushed Tomatoes: The primary foundation of the soup with deep, rich tomato flavor.
• Diced Tomatoes: Adds additional tomato texture and fresh tomato chunks.
• Vegetable Broth: Provides liquid base and enhances overall soup depth.

• Onion: Adds sweet and savory undertone to the soup.
• Thyme, Oregano, Basil: Fresh herbs that contribute complex, classic Italian-style seasoning.

• Sugar: Balances the acidity of the tomatoes.
• Salt, Pepper: Essential seasonings for bringing out the soup's flavors.
• Butter: Adds richness and smooth mouthfeel.
• Half & Half: Creates creamy texture and softens the tomato's sharp edges.

How to Cook Tomato Soup in a Slow Cooker

Step 1: Prepare Flavor Foundation

Gather all ingredients and toss them directly into the slow cooker.

• Crushed tomatoes
• Diced tomatoes
• Onion
• Thyme
• Oregano
• Basil
• Sugar
• Salt
• Pepper
• Vegetable broth
• Butter

Mix everything thoroughly until well combined, ensuring spices and herbs are evenly distributed.

Cover with slow cooker lid.

Step 2: Slow Magic Cooking

Set slow cooker to high temperature and cook for 4-5 hours, or alternatively use low temperature for 6-7 hours.

During cooking, delightful herbal tomato aromas will fill your kitchen, creating a warm and inviting atmosphere.

Step 3: Transform Soup Texture

After cooking completes, use immersion blender to transform soup into silky smooth consistency.

For those preferring slight chunkiness, blend partially to maintain some texture.

Step 4: Enhance Creaminess

Introduce half & half into the soup, blending once more to create luxurious, velvety finish.

The cream balances tomato’s natural acidity, creating perfectly harmonized flavor profile.

Step 5: Serve And Savor

Ladle hot soup into bowls, ready to enjoy comforting, homemade goodness.

Optionally garnish with fresh herbs or croutons for added delight.

Helpful Tips for Creamy Tomato Soup

• Add a splash of balsamic vinegar or red wine at the start of cooking to enhance the tomato's natural sweetness and complexity.
• Use an immersion blender for smooth consistency or leave some chunks for a rustic feel. For extra smoothness, strain the soup through a fine-mesh sieve after blending.
• Replace half & half with coconut milk or cashew cream to create a vegan-friendly version that maintains the soup's creamy texture.
• Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently to preserve the soup's rich flavor and smooth consistency.
• Top with fresh basil, crispy croutons, a drizzle of olive oil, or a sprinkle of parmesan cheese to elevate the soup's taste and visual appeal.

Save and Reheat This Tomato Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze flat for easy stacking, keeping soup fresh for 2-3 months.
• Pour soup into a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Pour soup into a saucepan, warm over medium-low heat. Stir occasionally to prevent scorching and ensure even heating. Add a splash of vegetable broth if soup seems too thick.

Pair It With These Bites

• Pair with Crusty Garlic Bread: Break through the soup's richness with a slice of warm, crispy garlic bread, its buttery crunch perfectly complementing the smooth tomato base.
• Serve with Sharp Cheddar Grilled Cheese: Create a classic comfort duo by adding a grilled cheese sandwich made with tangy, sharp cheddar that cuts through the soup's creamy texture.
• Match with Crisp White Wine: Select a light, acidic white wine like Sauvignon Blanc or Pinot Grigio to balance the soup's richness and enhance its herbal undertones.
• Complement with Fresh Herb Salad: Toss a light green salad with fresh herbs like basil and parsley to provide a refreshing contrast to the warm, creamy soup.

Tomato Soup Variations to Explore

• Dairy-Free Delight: Replace half & half with coconut milk or almond milk for a creamy, lactose-free version that maintains the soup's rich texture.
• Vegan Veggie Boost: Swap butter with olive oil and use vegetable broth. Add roasted red peppers or extra herbs like rosemary to enhance the flavor profile.
• Spicy Southwest Spin: Incorporate diced green chilies, a dash of cumin, and a sprinkle of chili powder to give the soup a zesty, southwestern kick.
• Protein-Packed Option: Stir in cooked quinoa or white beans during the final blending stage to add nutritional value and make the soup more filling.

FAQs

• Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes. Roughly chop 4-5 large ripe tomatoes and use them in place of the canned varieties. Just ensure they’re very ripe for the best flavor.

• Is this soup vegetarian-friendly?

Absolutely! The recipe uses vegetable broth and can easily be made vegetarian by using plant-based butter. No meat products are included in this recipe.

• Do I need an immersion blender?

Not necessarily. You can use a standard blender, but work in batches and be careful with hot liquids. If using a standard blender, let the soup cool slightly and blend carefully, covering the lid with a towel to prevent splattering.

• How can I make this soup more protein-rich?

Add cooked white beans, shredded chicken, or plant-based protein like tofu when you add the half & half. This will boost the protein content and make the soup more filling.

Slow Cooker Tomato Soup Recipe

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4.8 from 32 reviews

• Total Time: 4 hours 10 minutes
• Yield: 6 1x

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Description

Hearty slow cooker tomato soup delivers comfort in a bowl, blending ripe tomatoes with aromatic herbs and creamy texture. Rich, velvety goodness awaits when you ladle this soul-warming classic into your favorite mug.

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Ingredients

Scale 1x2x3x

Tomatoes:

• 28 ounces (794 grams) Crushed tomatoes (canned)
• 30 ounces (850 grams) Diced tomatoes (canned)

Broth and Dairy:

• 2 cups Vegetable broth
• 1 cup Half & half
• 4 tablespoons Butter

Herbs and Seasonings:

• 1/2 cup White onion (diced)
• 1 teaspoon Thyme (dried)
• 1 teaspoon Oregano (dried)
• 1/2 teaspoon Basil (dried)
• 1/2 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

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Instructions

1. Combine all ingredients—crushed tomatoes, diced tomatoes, onion, thyme, oregano, basil, sugar, salt, pepper, vegetable broth, and butter—in the slow cooker. Mix thoroughly to ensure even distribution of herbs and seasonings.
2. Cover the slow cooker and set to high temperature for 4-5 hours or low temperature for 6-7 hours. During cooking, aromatic herbs will infuse the tomato base with deep, complex flavors.
3. After cooking time completes, use an immersion blender to transform the mixture into a smooth, velvety consistency. For those preferring slight texture, blend partially to maintain some tomato chunks.
4. Gently incorporate half & half into the soup, blending until the liquid achieves a creamy, uniform appearance. The dairy will soften the tomato’s acidity and create a luxurious mouthfeel.
5. Taste and adjust seasoning if needed, ensuring the soup’s flavor profile is balanced and rich. Serve immediately while hot, garnishing with optional fresh herbs or cracked black pepper for added complexity.

Notes

• Customize heat levels by adjusting pepper or adding red pepper flakes for spice lovers who want an extra kick.
• Consider roasting tomatoes beforehand to intensify their natural sweetness and deepen the soup’s overall flavor profile.
• Swap dairy for plant-based alternatives like coconut cream or cashew milk to make the recipe vegan-friendly and accommodating for lactose-intolerant individuals.
• Enhance nutritional value by tossing in additional vegetables like carrots or bell peppers during the slow cooking process for extra vitamins and complexity.

• Prep Time: 10 minutes
• Cook Time: 4 hours (on high) or 7 hours (on low)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg