Crockpot Tomato Soup Recipe

There are few dishes as universally beloved—or as deeply comforting—as a bowl of tomato soup. Its warmth is familiar, its flavor nostalgic, and its simplicity timeless. Whether you remember it as the lunch your mother made on snow days, the companion to your favorite grilled cheese sandwich, or a go-to meal in your own weekly rotation, tomato soup holds a special place in the hearts (and kitchens) of home cooks everywhere.

But this isn’t just any tomato soup.

This is Crockpot Tomato Soup—slow-cooked for hours until every ingredient reaches its fullest flavor potential, resulting in a soup that’s velvety, aromatic, and deeply satisfying. It’s the kind of meal that welcomes you home with a rich, tomato-laced aroma wafting through your kitchen. It’s what comfort food was always meant to be.

In today’s fast-paced world, the slow cooker has reclaimed its rightful place on the countertop—not just as a convenience appliance, but as a tool for creating depth, nuance, and richness in everyday meals. Unlike quick stovetop versions, this Crockpot Tomato Soup benefits from long, gentle cooking, allowing the tomatoes to become naturally sweet, the onions and garlic to soften and infuse, and the herbs to unfold their complexity one hour at a time.

Using canned or fresh tomatoes, this recipe transforms humble ingredients into something that tastes far more luxurious than it has any right to be. It’s proof that good food doesn’t need to be complicated—only cared for.

And this soup cares for you, too. It’s vegetarian-friendly, easily made vegan, and naturally gluten-free. It’s weeknight-easy but dinner-party-worthy. It’s as fitting for a quiet solo meal as it is for a big family dinner. Paired with crusty bread, a melty grilled cheese, or just a swirl of cream and a crack of black pepper, it’s pure comfort in a bowl.

In this long-form guide, we’re going to explore not only how to make the perfect crockpot tomato soup, but also why it works so well. We’ll walk through ingredient choices, offer variations (from roasted red pepper versions to creamy basil twists), dive into storage and freezing tips, and even show you how to elevate this dish with homemade croutons or cheese toasts.

Whether you’re cooking in the chill of winter or the peak of tomato season, this recipe will serve you well. It’s the kind of dish that asks very little and gives so much in return.

So grab your slow cooker, gather a handful of pantry staples, and let’s begin a journey into one of the most satisfying soups you’ll ever make—low-effort, high-reward, and soul-soothing with every spoonful.

Crockpot Tomato Soup: Detailed Step-by-Step Instructions

Part 1: Gather and Prepare Ingredients

Ingredients

• 3 (28 oz) cans whole peeled tomatoes (or about 6 cups fresh ripe tomatoes, peeled and chopped)

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 cups vegetable broth (or chicken broth)

• 1 tablespoon tomato paste

• 2 teaspoons sugar (optional, balances acidity)

• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)

• 1 teaspoon dried oregano

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional for subtle heat)

• 1 bay leaf

• 2 tablespoons olive oil

• ½ cup heavy cream or half-and-half (optional for creaminess)

• Fresh basil or parsley for garnish

Part 2: Prep Your Slow Cooker and Ingredients

1. Prepare the vegetables
   Dice the onion, mince the garlic, chop carrots and celery into roughly uniform pieces. This helps everything cook evenly in the slow cooker.

2. Optional sauté for flavor
   While you can dump everything into the slow cooker raw, sautéing the onions, garlic, carrots, and celery briefly in olive oil (5–7 minutes) over medium heat before adding them enhances their sweetness and flavor dramatically.

Part 3: Load the Crockpot

1. Add tomatoes
   If using canned tomatoes, add them whole with their juices. If fresh, add the chopped tomatoes.

2. Add the sautéed veggies
   Transfer the sautéed onion, garlic, carrots, and celery to the slow cooker. If you skipped sautéing, just add raw diced veggies now.

3. Add broth and seasonings
   Pour in the vegetable broth, add tomato paste, sugar (if using), dried herbs, salt, pepper, crushed red pepper flakes, and the bay leaf.

4. Stir gently
   Combine everything gently but thoroughly to distribute flavors.

Part 4: Slow Cook

1. Cook time and temp
   Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. Cooking low and slow develops richer flavors and softens veggies to a perfect tenderness.

2. Check for doneness
   The carrots should be tender enough to pierce easily with a fork, and the tomatoes should be very soft.

Part 5: Blend to Perfection

1. Remove the bay leaf
   Carefully discard the bay leaf before blending.

2. Blend the soup
   Use an immersion blender directly in the crockpot to puree the soup until smooth and velvety. Alternatively, transfer in batches to a blender, blending until smooth (be careful with hot liquids).

3. Adjust thickness
   If too thick, stir in more broth or water to reach desired consistency.

Part 6: Add Creaminess (Optional)

1. Stir in cream
   For a richer soup, slowly stir in heavy cream or half-and-half. Heat through on LOW for 10–15 minutes.

2. Taste and adjust seasoning
   Taste the soup and add more salt, pepper, or sugar if needed.

Part 7: Serve and Garnish

1. Serve hot
   Ladle into bowls.

2. Add garnishes
   Top with fresh basil or parsley, a drizzle of olive oil or cream, and freshly ground black pepper.

3. Pairings
   Serve with grilled cheese sandwiches, crusty bread, or homemade croutons.