Crockpot Tomato Soup - Easy Recipe! (2024)

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Rich and creamy, this Crockpot Tomato Soup Recipe is the perfect comfort food dish. Fresh herbs and veggies add layers of flash, while milk and cheese add an ultra creamy texture. Enjoy with a grilled cheese sandwich or salad for an easy weekday lunch or dinner.

The Best Tomato Soup Recipe

Thanks to my parents, I’m real picky when it comes to soup. Dinner usually started a meal with a bowl of soup – that wasn’t something I was always happy about as a kid but I always loved when mom made her tomato soup.

Her recipes are usually more labor intensive than mine, as I much prefer quick and easy. This crockpot tomato soup, comes pretty close to her original, without all the extra work. I always cook my vegetables on the stove first as I think it gives you the best tasting results. You can do this the night before to save time in the morning.

What really makes the soup over the top in my opinion, is the cheese rind (you toss it after the soup is done). I always freeze them after I use up my cheese, just to make soups, but don’t worry if you don’t have one the soup will still turn out fine.

Why You’ll Love This Crockpot Tomato Soup

Hands-off prep. The only hands-on part of this recipe is quickly cooking the veggies. The crockpot does everything else!
Incredible flavor. Fresh herbs, a few veggies, cheese rind, and cheese take this recipe from a basic tomato soup to an unforgettable one. Every bite is full of incredible savory flavor!
Stores well. I love to make a batch of this creamy tomato soup on the weekend and enjoy it for lunch throughout the week. It also freezes well!

Prefer your pressure cooker? Make this Instant Pot Tomato Soup version. A few more slow cooker soup recipes I love are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, andChipotle Chicken Zucchini “Fideo” Soup.

Recipe Ingredients

This homemade tomato soup recipe is made with a few veggies, canned tomatoes, and herbs. See the recipe card below for measurements.

Olive oil – For cooking the veggies.
Veggies – Celery, carrots, and onions add layers of flavor to this tomato soup recipe.
Tomatoes – I used a can of whole plum tomatoes. Do not drain them, as you’ll add the juice too.
Herbs – Thyme, fresh basil, and bay leaf.
Chicken broth – Vegetable broth can be used for a vegetarian soup option. Be sure to use low sodium.
Cheese rind – A parmesan or Romano cheese rind is my secret ingredient for extra flavor. That said, if you don’t have one, you can leave it out.
Unsalted butter
Flour – Thickens the soup.
Pecorino Romano cheese – Adds a salty tang to the soup and a cheesy texture.
Milk – Warmed 2% milk adds the creaminess to this tomato soup.
Salt & pepper

Can I Use Fresh Tomatoes?

Absolutely. I often make this crockpot tomato soup with fresh garden plum tomatoes in the summer. It’s the perfect way to use up the overflow of tomatoes at the end of summer! Just blanch the tomatoes in a big pot of boiling water until the skins crack. Drain and remove from the water then peel the skins and continue with the recipe as normal.

Can I Make This Tomato Soup Recipe On The Stovetop?

Absolutely. Instead of slow cooking all day in the crockpot, just let everything simmer in a big pot over low heat for 1 1/2 to 2 hours.

What To Serve with Crockpot Tomato Soup

This tomato soup recipe works perfectly for lunch or dinner. For lunch, I like to enjoy it with a piece of sourdough bread or cheddar biscuits, some fruit or a side salad to make it a meal.

For dinner, pair it with a grilled chicken panini or serve as a started to any meal.

You can also serve this soup in a bread bowl. Just hollow out a small round loaf of bread to serve it in.

Storage

Fridge. Store leftover tomato soup in an airtight container in the fridge for up to 4 days.
Freeze. This soup does freeze well. I like to freeze it in small containers for quick meals on busy weeknights. Once it cools, transfer to a freezer-safe container and freeze for up to 4 months.
Reheat. Reheat the soup slowly on the stovetop, stirring frequently, or in the microwave.

More Slow Cooker Soup Recipes You Will Love

Crock Pot Chicken Enchilada Soup
Slow Cooker Butternut Squash Soup
Slow Cooker Sweet Potato Soup
Slow Cooker Minestrone Soup
Slow Cooker Split Pea Soup

Creamy Slow Cooker Tomato Soup

4.85 from 40 votes

Cals:177

Protein:8

Carbs:17

Fat:10

Course: Soup

Cuisine: American

Ingredients

▢ 1 tbsp olive oil
▢ 1 cup finely diced celery
▢ 1 cup finely diced carrots
▢ 1 cup finely diced onions
▢ 28 oz can whole plum tomatoes, with juice
▢ 1 tsp thyme
▢ 1/4 cup fresh basil
▢ 3 1/2 cups reduced sodium chicken broth, or vegetable for vegetarians
▢ Parmesan or Romano cheese rind, optional
▢ 1 bay leaf
▢ 2 tablespoons unsalted butter
▢ 2 tablespoons flour
▢ 1/3 cup grated Pecorino Romano cheese
▢ 1 3/4 cups reduced fat, 2% milk, warmed
▢ salt, to taste
▢ black pepper, to taste

Instructions

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour.
Stir constantly with a whisk for 4 to 5 minutes.
Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Cover and cook on low 30 more minutes.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 177 kcal, Carbohydrates: 17 g, Protein: 8 g, Fat: 10 g, Saturated Fat: 4.5 g, Cholesterol: 21 mg, Sodium: 600 mg, Fiber: 3 g, Sugar: 8 g

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