Our creamy Slow Cooker Tomato Soup creates a unique blend of tangy sweetness that will have you going back for seconds. It’s the perfect comfort food on a chilly night. With only 10 minutes of prep time, it will be a quick and easy meal on those busy weeknights.
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Tomato shines brightly in this crockpot tomato soup. Its tangy flavor provides a solid base for the herbs and the parmesan cheese and heavy cream bring plenty of creaminess.
If you like tomatoes, you’ll love our tomato pot roast, smothered pork chops with tomato gravy, and creamy chicken pasta with sun-dried tomatoes.
Why You’ll Love This Crockpot Tomato Soup Recipe
- Easy to make: Simply add the ingredients to the slow cooker and let it cook. You can even skip the blending step to make it even easier!
- Versatile: This easy tomato basil soup can be modified to include additional vegetables, blended to the consistency you like, or served alongside several different dishes.
- Comfort food: There’s just something about a good cup of tomato soup that makes you want to hold it in your hands and sigh, like wrapping a warm blanket around you.
Ingredients
- Tomatoes: To make this recipe easy we are using canned diced tomatoes and tomato sauce. Make sure to drain the tomatoes before adding them to the pot to keep the proper consistency of the soup.
- Vegetable broth: You can also use chicken broth as a substitute for a richer, meaty flavor.
- Sweet onion: The onion adds sweetness to the recipe. Yellow or white onions will also work if that is what you have on hand.
- Celery: Added for flavor. Pick celery that is firm and a vibrant green.
- Seasonings: You can replace the oregano and basil with a tablespoon of Italian seasoning if you don’t have them on hand.
- Parmesan cheese: Adds a nutty and cheesy flavor to the soup. Use pre-shredded or freshly grated parmesan cheese.
- Heavy cream: Choose the freshest heavy cream you can find for the best results. Look for options with few ingredients and no additives.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turn up the heat: Try smoked paprika, crushed red pepper flakes, or even hot sauce if you’d like a little more heat to your soup.
- Swap out or add more vegetables: You can replace celery with carrots or bell peppers. Carrots give it a more earthy flavor while bell peppers have a sweeter, more robust flavor. You can also add zucchini or spinach to bulk up the soup.
- Dairy-free: Swap out the heavy cream with coconut milk or cashew cream for dairy-free alternatives. Use nutritional yeast in place of parmesan cheese or skip it all together.
- More flavor: Stir in or garnish with some basil pesto to add some additional herbal notes to the soup.
How to Make Tomato Soup in the Slow Cooker
Make sure you have your immersion blender or food processor ready to go if you want a smooth slow cooker tomato basil soup.
Step 1: Add the ingredients. Place all the ingredients into the crockpot.
Step 2: Mix them up. Stir everything together. Cook on high for 4 hours or low for 8.
Step 3: Blend. Blend the soup with an immersion blender in the slow cooker. Or you can transfer to a food processor or regular blender to blend until smooth.
Step 4: Final touches. Stir in the parmesan cheese until it's melted. Top the slow cooker creamy tomato soup with basil leaves and drizzle in some heavy cream to create an appealing look for serving.
Recipe Tips
- Saute: For an extra burst of flavor, saute the celery, garlic, and onions in a bit of olive oil for a few minutes before adding them to the slow cooker. This gives them a more caramelized flavor.
- Make it creamier: Add more cheese and/or heavy cream if you want your crockpot tomato soup even creamier.
- Chunky tomato soup: Skip the step for blending the soup if you prefer your tomato soup with a bit more texture.
If you love soup recipes like this one, you may also enjoy my Grandma's Cream of Tomato Soup or this Crockpot Creamy Chicken Noodle Soup!
Storage Directions
- Storing: Let the leftovers cool completely before storing them in an airtight container. They will last in the fridge for up to 5 days.
- Reheating: The soup can be reheated on the stove or in the microwave. On the stovetop, stir frequently and add a little bit of cream, water, or broth to thin it out if needed. For the microwave, reheat in 1-minute intervals.
- Freezing: When freezing it's best to leave the cream out. Dairy doesn’t do well reheating after its been frozen and may curdle. You can add the cream after reheating. Use freezer-safe bags or containers and store in the freezer for up to 3 months.
Serving Suggestions
- This slow cooker tomato basil soup pairs well with the classics! Think grilled cheese like grilled cheese uncrustables, garlic grilled cheese, or our copycat Starbucks grilled cheese.
- This soup is also great with other comfort foods like spicy mac and cheese, loaded mashed potato casserole, or as a starter for pork chops and potatoes.
- You can’t go wrong with these easy pizza dough breadsticks made 6 different ways!
- A simple salad and some crunchy garlic bread are a go-to for this best crockpot soup recipe as well.
- Choose a tasty topper like these wonton crisps.
Need more serving ideas for your soup? Check out these great ideas for what to serve with tomato soup.
Recipe FAQs
You can make this in a Dutch oven or large pot with a lid. Cook over medium heat for 2 hours or until the onion and celery are soft. Blend with an immersion blender or in a regular blender until smooth and serve.
You’ll want to make sure that you drain the tomatoes well. If you end up with watery soup you can add it back to the crockpot and add 2-3 teaspoons of tomato paste. This will help to thicken your soup and add a deep tomato flavor.
Video
More Delicious Crock Pot Soups and Stews Recipes
Do you like the ease of cooking soup in the slow cooker? Here are some recipes you may also like to try!
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Slow Cooker Tomato Soup
Equipment
- 6-8 quart crockpot
- immersion blender Food Processor or Regular Blender
Ingredients
- 2 28-ounce cans diced tomatoes drained
- 1 15-ounce can tomato sauce
- 1 cup vegetable broth
- 1 sweet onion about 1 cup, diced
- 2 ribs celery about ½ cup, diced
- 2 Tablespoons roasted minced garlic
- 2 Tablespoons fresh basil chopped (plus more for garnish)
- 1 Tablespoon fresh oregano chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup parmesan cheese shredded (plus more for serving)
- ½ cup heavy cream
Instructions
- Add the diced tomatoes, tomato sauce, vegetable broth, diced onions, celery, roasted minced garlic, basil, oregano, salt, and pepper to the crockpot and stir well.
- Cook on low for 8 hours or high for 4 hours.
- Use an immersion blender in the crockpot or transfer the soup to a food processor or blender and blend until smooth. (skip this step for a nice chunky tomato soup version!)
- Stir in the parmesan cheese until the cheese has melted.
- Serve warm with a drizzle of heavy cream, and basil.
Notes
- You can skip blending the soup if you prefer your tomato soup with a bit more texture.
- This soup also works great on the stove. Assemble the ingredients in a Dutch oven or large pot with a lid. Cook over medium heat for 2 hours or until the onion and celery are soft. Then follow the remaining instructions for blending and finishing the soup.
Nutrition
This post was originally published in March 2016. It's been updated with a revised recipe, fresh content, and new images
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