Slow Cooker Creamy Tomato Soup is an easy, comforting homemade tomato soup you can make right in your crockpot. It delivers a rich, creamy tomato flavor that’s perfect for weeknights or a cozy meal at home.
Tomato Soup:
Soup nights are always a hit at my house, and tomato soup is a family favorite. It pairs beautifully with grilled cheese, crusty bread, garlic croutons, or a sprinkle of parmesan and herbs. This slow cooker version keeps things simple while producing a deep tomato taste and silky texture.
I prefer canned whole plum tomatoes for this recipe. Canned tomatoes offer consistent, concentrated flavor year-round, while fresh tomatoes can vary in taste depending on the season. Using canned tomatoes ensures a reliably rich tomato base, especially outside of summer.
How to Make Tomato Soup:
Making this soup in the slow cooker is straightforward and hands-off. Follow these steps for best results:
- Place two large cans of whole, peeled plum tomatoes and a can of tomato sauce into the slow cooker.
- Add chicken or vegetable broth to the tomatoes.
- Toss in diced onion, minced garlic, salt, and Italian seasoning.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours to develop flavor.
- When the soup is cooked, puree it until smooth with an immersion blender. If you don’t have one, carefully puree the soup in batches in a regular blender and return it to the slow cooker.
- Stir in heavy cream if you want a creamier finish—this is optional if you prefer a lighter soup.
- Adjust seasoning to taste and serve warm with your favorite toppings.
Enjoy this comforting soup with simple garnishes like fresh basil, a drizzle of cream, grated parmesan, or croutons. It’s an easy recipe that’s great for busy days and cold evenings.
~Nichole
Slow Cooker Creamy Tomato Soup
Ingredients
- 2 28 Ounce Cans Whole Peeled Tomatoes
- 1 15 Ounce Can Tomato Sauce
- 1 Cup Chicken or Vegetable Broth
- 1 Large Onion, Diced
- 2 Cloves Garlic, Minced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Italian Seasoning
- 1/2 Cup Heavy Cream, Optional
Instructions
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Add all ingredients except the heavy cream to the slow cooker.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours.
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Puree the soup with an immersion blender or in batches in a regular blender, then return to the slow cooker.
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Stir in the heavy cream if desired.
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Serve immediately and enjoy.