Slow Cooker Tomato Soup

5 from 2 votes

Be prepared to go back for seconds! This Slow Cooker Tomato Soup features tangy sweetness in every bite! Just 10 minutes of prep work makes it ideal for busy weeknights.

Prep Time10

Cook Time8

Total Time8 10

Servings:

Calories: 223kcal

Author: Karin and Ken

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.

Video

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