Crock pot tomato soup is rustic, delicious, and so easy. Made completely from scratch in the crock pot, this soup is full of classic flavor, but it's not full of a lot of work!
When it comes to classic comfort, tomato soup is the undisputed kind of soups. I love to serve this soup with my slow cooker focaccia bread or a grilled cheese sandwich for a classic meal. This bread also goes well with my crock pot lasagna soup.
Why You’ll Love This Soup
- This recipe for tomato soup in the crock pot is incredibly easy to make, requiring only a few simple ingredients and minimal prep time.
- Slow cooking allows the ingredients to blend perfectly, resulting in a rich and flavorful soup.
- The final touch of heavy cream gives the soup a velvety, luxurious texture that will warm you from the inside out and make you feel like you're indulging in a gourmet meal!
Ingredients
True to its rustic roots, this tomato soup only uses a few simple ingredients to deliver all its delicious flavor.
- Canned whole peeled tomatoes
- Butter
- Garlic
- Onion
- Brown sugar
- Salt
- Black pepper
- Italian seasoning
- Bay leaves
- Tomato paste
- Chicken broth
- Heavy cream (optional)
- Cornstarch (optional)
See the recipe card below for the exact quantities of each ingredient.
Flavor Variations and Substitutions
- Add a bit of smoked paprika for a touch of smokiness.
- Make this recipe vegan by using vegan butter, vegetable broth, and plant-based cream.
- Add a spicy kick of heat and flavor with cayenne or hot sauce.
- Add chopped carrots, celery, or bell peppers for more flavor.
- Crumbled bacon or diced ham makes a great addition.
If you think this slow cooker variation of classic tomato soup sounds good, you'll love my crock pot potato soup recipe.
How to Make Crock Pot Tomato Soup
1: Add all the ingredients except the heavy cream and cornstarch to the crock pot.
2: Cook until the tomatoes begin to break down.
3: Remove the bay leaves and puree the soup.
4: Add a slurry of cornstarch and water along with heavy cream to the soup and continue to cook until thickened.
Hint
An immersion blender makes pureeing the soup so much easier than using a blender.
Storage
Refrigerate your soup as soon as it's cool for maximum freshness and safety. To reheat the soup, pour it into a saucepan and cook on medium-low until heated through.
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container. Defrost the soup in the refrigerator overnight before reheating.
What to Serve with Your Soup
Pair this soup with a grilled cheese sandwich for a classic meal. You can also pair it with other classic mains for a heartier meal.
Tips
- If you prefer a smoother texture, thoroughly puree the soup using an immersion blender or regular blender before adding the cornstarch slurry and heavy cream.
- The soup will be very hot once cooked. If you use a blender, put a towel over the lid while blending to prevent it from splashing.
- To prevent the soup from becoming too thin or watery, start with a smaller amount of chicken broth and add more as needed throughout the cooking process.
- For an extra burst of flavor, add a can of fire-roasted tomatoes to the whole peeled tomatoes.
- Whisk the cornstarch thoroughly into the water before adding it to the soup to prevent lumps from forming and ensure a smooth and even consistency in the finished product.
FAQ
Canned tomatoes are a great option for soup because they have already been cooked and peeled, which cuts down on the cooking time.
To thicken tomato soup, combine cornstarch and water to make a slurry. Pour the cornstarch slurry into the soup while cooking and mix until fully incorporated. You can also add heavy cream to create a richer texture and flavor.
When adding milk to tomato soup, cook the soup first and then add the milk slowly while whisking constantly. This will help prevent curdling and create a smooth texture.
More Crock Pot Soup Recipes
- Easy Slow Cooker Chicken Taco Soup
- The Best Slow Cooker Beef Stew
- Crock Pot Sausage Potato Soup
- Crock Pot Chicken Tortilla Soup
- Crockpot Sausage and Tortellini Soup
- Crock Pot Baked Potato Soup
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Crock Pot Tomato Soup
Ingredients
- 2 (28 oz) cans of whole peeled tomatoes
- 2 tbsp butter
- 1 medium yellow onion (diced)
- 1 tbsp brown sugar
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 bay leaves
- ¼ cup water (Optional)
- 2 tbsp cornstarch (Optional)
- ½ cup heavy cream (Optional)
Instructions
- In a 6-quart crock pot, add tomatoes, butter, onion, brown sugar, garlic, salt, black pepper, Italian seasoning, tomato paste, chicken broth, and bay leaves.
- Cover and cook on high for 3-4 hours or low for 6-8 hours or until the tomatoes start to break down.
- Remove bay leaves, then use an immersion blender to puree everything, or puree the soup in 2-3 batches in a regular blender. Add soup back into the Crock Pot.
- Whisk together water and cornstarch in a small bowl until there are no lumps. Pour cornstarch slurry and heavy cream into the Crock Pot and mix everything.
- Cover and continue to cook for 15 minutes.
- Serve while hot and garnish with Parmesan cheese.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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