Introduction
There’s nothing quite like a Simple Crockpot Tomato Soup to warm you up on a chilly day. This comforting classic simmers slowly, filling your kitchen with the cozy aroma of tomatoes, herbs, and garlic. Perfect for busy days, this dump-and-go recipe lets your slow cooker do the hard work while you enjoy a homemade meal that tastes rich, velvety, and deeply satisfying. Pair it with a grilled cheese sandwich or fresh crusty bread for the ultimate comfort food combo.
Why You’ll Love This Recipe
- Made with pantry staples and minimal prep time
- Slow-cooked for rich, deep flavor without extra effort
- Creamy texture without needing heavy cream
- Family-friendly and freezer-friendly
- Perfect for weeknight dinners or cozy weekends
- Naturally vegetarian (and easily vegan!)
Ingredients Needed
Base Ingredients:
- 2 cans (28 oz each) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 bay leaf
To Finish:
- ½ cup heavy cream or half-and-half (optional for creaminess)
- 1 tbsp butter (optional for richness)
- Fresh basil or parsley, for garnish
Step-by-Step Instructions
- Combine Ingredients – Add crushed tomatoes, diced tomatoes, onion, garlic, broth, and all seasonings to your crockpot. Stir well.
- Cook Low and Slow – Cover and cook on Low for 6–8 hours or High for 3–4 hours.
- Remove Bay Leaf – Take out the bay leaf before blending.
- Blend Smooth – Use an immersion blender directly in the crockpot, or carefully transfer to a blender and puree until smooth.
- Add Cream and Butter – Stir in the cream and butter (if using). Let it warm for another 10–15 minutes.
- Serve and Garnish – Ladle into bowls, top with herbs or a drizzle of cream, and serve hot!
Tips for Success
- Use fire-roasted tomatoes for an extra smoky flavor.
- For a thicker soup, reduce the broth slightly or simmer uncovered for 15 minutes after blending.
- Avoid curdling: add the cream after the soup cools slightly.
- Don’t skip the bay leaf—it deepens the flavor beautifully.
- Double the recipe and freeze half for later.
Variations & Substitutions
- Vegan Option: Skip the butter and cream, and add coconut milk instead.
- Spicy Kick: Stir in ¼ tsp red pepper flakes.
- Roasted Flavor: Roast the onions and garlic before adding to the crockpot.
- Protein Boost: Add cooked lentils or white beans before blending.
- Low-Sodium: Use low-sodium broth and unsalted tomatoes.
Serving Suggestions
- Serve with a grilled cheese sandwich for the ultimate classic combo.
- Garnish with croutons and fresh basil for a café-style touch.
- Pair with a fresh green salad for a light meal.
- Drizzle with olive oil or parmesan for extra flavor.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze for up to 3 months.
- Reheat: Warm gently on the stove over medium heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
Frequently Asked Questions
Can I use fresh tomatoes?
Yes! Use about 2½ pounds of ripe tomatoes, chopped. You may want to add an extra tablespoon of tomato paste for depth.
Can I make this ahead?
Absolutely! Prepare and refrigerate for up to 2 days, then reheat before serving.
Can I make this dairy-free?
Yes—use coconut milk, almond milk, or skip the cream entirely for a lighter version.
How do I thicken tomato soup?
Let it simmer uncovered for 10–15 minutes after blending, or stir in 1 tbsp tomato paste.
Can I double this recipe?
Definitely! It freezes beautifully and reheats perfectly for future meals.
Equipment
- Crockpot (slow cooker) 6-quart recommended
- immersion blender or traditional blender
Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 cup heavy cream or half-and-half (optional)
- 1 tbsp butter (optional)
- fresh basil or parsley, for garnish
Instructions
- Combine crushed tomatoes, diced tomatoes, onion, garlic, broth, and seasonings in your crockpot. Stir well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove the bay leaf, then blend the soup until smooth using an immersion blender or traditional blender.
- Stir in cream and butter, then cook for another 10–15 minutes.
- Serve warm with fresh herbs or a drizzle of cream on top.
