This slow cooker tomato soup is rich, comforting, and incredibly easy to make. With just a handful of pantry staples, you can dump everything into the slow cooker and press start!
Tomato soup is in regular rotation at our house. And this slow cooker version is perfect for busy days when you want something cozy without spending a lot of time at the stove. I love using whole tomatoes because they break down beautifully as they cook, creating a deep, tomato flavor. Carrots and celery add extra veggies to the soup, while a splash of heavy cream at the end makes it taste rich and creamy without being too heavy. The best part? The slow cooker does all the work! Just dump everything in the slow cooker and press start.
Ingredients & Substitutions
- Whole Peeled Tomatoes: These create the base of the soup and give it a classic tomato flavor. You can substitute crushed tomatoes if needed, but the texture may be slightly different.
- Tomato Sauce: Adds extra richness and helps thicken the soup.
- Vegetable Broth: Helps balance the acidity of the tomatoes and adds depth.
- Onion: Adds a mild sweetness and aromatic base to the soup.
- Carrots: These naturally sweeten the soup and mellow the tomato acidity.
- Celery: Adds subtle savory flavor and extra nutrients.
- Garlic: Fresh garlic adds depth and warmth. You can substitute garlic powder in a pinch.
- Italian Seasoning: A simple way to add an extra layer of flavor.
- Heavy Cream: Stirred in at the end for a creamy finish. You can substitute cashew cream for a dairy-free option.
How to Make Slow Cooker Tomato Soup
Soup Toppings & Pairings
If you want to add texture to your soup, try topping it with polenta croutons, whole-wheat croutons, or crispy chickpeas! For flavor, try a swirl of pesto or freshly grated Parmesan cheese. Of course, you can pair this with a classic grilled cheese sandwich or get creative and try it with my caprese grilled cheese or feta grilled cheese. I also love this recipe paired with garlic bread (for a healthy option, try my high-protein breadsticks) or try it with my no-knead Dutch oven bread.
Tips & Tricks
You may want to add a pinch of sugar to balance the tomatoes’ acidity. This typically depends on the type and brand of the tomatoes, so feel free to taste first and add 1/2 teaspoon of granulated sugar to the soup, if needed.
While this recipe is delicious with heavy cream, you can use evaporated milk or half and half for a lower fat option. Or try my vegan cream to make this a vegan tomato soup.
What Size Slow Cooker Do I Need?
I used a large oval slow cooker, but any 6-quart or larger slow cooker will work well for this recipe. This size allows enough room for blending without splashing and helps everything cook evenly.
Tips for Blending Hot Soup
Blending soup is easiest with an immersion blender. This stick-style blender can be used directly in the pot. You can blend until you get your desired consistency. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer it to a blender. When blending, ensure that steam can escape from the lid. Do not attempt this with a bullet-style blender unless the soup has cooled.
How to Store & Reheat Leftover Soup
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, just add a splash of broth or water. This tomato soup can be frozen, but it’s best if it’s frozen without the addition of heavy cream. So, if you are making it with plans to freeze it for later use, store it in an airtight container without the cream for up to 3 months.
More Soup Recipes
If you love this recipe, try my vegan slow cooker potato soup or this slow cooker vegetable soup. And if creamy soups are your thing, check out my collection of creamy vegetarian soup recipes. They’re perfect for chilly nights and easy meal prep.
PrintDescription
This slow cooker tomato soup is rich, comforting, and incredibly easy to make. With just a handful of pantry staples, you can dump everything in the slow cooker and press start!
- 2 (28 oz) cans whole peeled tomatoes
- 1 (15oz) can tomato sauce
- 1 cup vegetable broth
- 1 small onion, diced
- 1 stalk celery, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1/2 teaspoon table salt
- 1/2 teaspoon Italian Seasoning
- 1/3 cup heavy cream
- Add all the ingredients except the heavy cream into the slow cooker.
- Cook for 3-4 hours on high or 6-8 hours on low.
- Use an immersion blender to blend the soup then stir in the cream.