Slow Cooker Tomato Soup Recipe

There’s just something about a bowl of homemade tomato soup that feels like a warm hug. This slow cooker tomato soup recipe is incredibly easy, and it has that nostalgic, comforting flavor that’s perfect for chilly days. No need to hover over the stove — just toss the ingredients in your slow cooker and let it work its magic. By the time you’re ready to eat, you’ll have a rich, creamy, and perfectly seasoned soup that tastes like it simmered all day (because it did!). Pair it with a gooey grilled cheese, and you’ve got the ultimate cozy meal.

this RECIPE

A little personal story about tomato soup 🍅

I have such fond memories of tomato soup from my childhood. Growing up, tomato soup was one of those “easy” dinners my mom would make when she wanted something low-effort but still comforting. She’d open a can, heat it on the stove, and serve it with a grilled cheese sandwich for dipping. As an adult, I’ve experimented with making tomato soup from scratch, trying to capture that same taste but with fresher ingredients and a richer flavor. This slow cooker version hits the mark perfectly, and it fills the kitchen with the most delicious aroma as it cooks. Plus, it’s about as low-maintenance as it gets — which means I can go about my day and come back to find a pot of cozy goodness waiting for me.

The humble history of tomato soup

Tomato soup has been a pantry staple for over a century, particularly in the United States. It first became popular in the late 19th century when canned foods started to become widely available. People loved that they could enjoy the bright flavor of tomatoes year-round, even in the dead of winter. Campbell’s introduced its iconic tomato soup in 1897, and it quickly became a household favorite. While the canned stuff is still around (and beloved by many), there’s something truly special about making it from scratch — especially with the help of a slow cooker. This homemade version has all the nostalgia of classic tomato soup but with a fresher, richer taste and no added preservatives.

Let’s talk ingredients: the stars of the soup

Each ingredient in this slow cooker tomato soup plays an important role in building its flavor and texture. Here’s what you need and a few tips for making it perfect:

• Canned tomatoes: We’re using both crushed and diced tomatoes here. The crushed tomatoes provide a rich base, while the diced tomatoes add a bit of texture. If you like a smoother soup, feel free to use only crushed tomatoes. And if you have fresh tomatoes on hand, you can substitute with about 8-10 Roma tomatoes, roughly chopped.
• White onion: This adds a bit of sweetness and depth to the soup. You could also use yellow onion if that’s what you have, but white onions give a slightly more delicate flavor.
• Herbs (thyme, oregano, basil): Dried herbs work beautifully in slow cooker recipes since they have time to release all their flavors. If you have fresh herbs, you can use them too — just add them at the end of cooking to keep their bright flavor intact.
• Sugar: Just a small amount balances the acidity of the tomatoes, giving the soup a rounder, smoother flavor. You can adjust or omit it if you prefer a more tangy soup.
• Vegetable broth: This provides the liquid base without overpowering the tomato flavor. You can use water in a pinch, but vegetable broth adds a nice depth.
• Butter: Adds richness and a velvety mouthfeel. You could use olive oil if you’re looking to cut down on dairy, but butter gives it that classic creamy taste.
• Half-and-half: This makes the soup creamy without being too heavy. You can substitute with whole milk or even coconut milk for a dairy-free option, though coconut milk will add a slight sweetness.

Essential kitchen tools for the perfect slow cooker soup

For this recipe, you don’t need a lot of fancy tools, but a few key items will make the process smoother:

• Slow cooker: Obviously, the star of the show here. A 6-quart slow cooker is perfect for this recipe, but if you have a smaller one, you can halve the recipe.
• Immersion blender: This is my favorite tool for blending soups right in the pot, making it much easier and less messy than transferring to a regular blender. If you don’t have one, you can carefully blend the soup in batches in a traditional blender, but let it cool slightly first to avoid splatters.
• Ladle: For serving up that delicious soup, a ladle is handy to have. It’s especially useful for portioning out creamy soups like this one without making a mess.

Step-by-step: How to make slow cooker tomato soup

1. Add all ingredients to the slow cooker
   Start by adding both cans of tomatoes, diced onion, dried herbs, sugar, salt, pepper, vegetable broth, and butter into your slow cooker. Give it a good stir to combine everything. I like to check that the butter is evenly distributed so it melts nicely as it cooks.
2. Set it and forget it
   Put the lid on your slow cooker and set it to cook on high for 4-5 hours or low for 6-7 hours. You’ll know it’s ready when the onions are very soft, and the flavors have melded together. During this time, your kitchen will smell amazing — that warm, herby tomato scent is pure comfort.
3. Blend it up
   Once the soup has finished cooking, it’s time to blend. Use an immersion blender to puree the soup until it’s completely smooth. If you prefer a chunkier texture, you can pulse it a few times to leave some pieces of tomato and onion intact. And if you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
4. Stir in the creaminess
   Finally, stir in the half-and-half. This step adds a velvety texture and rounds out the flavors. If you prefer a dairy-free option, you can skip the half-and-half or use a splash of coconut milk for a hint of creaminess. Give it a taste and adjust the seasonings as needed — maybe a bit more salt or pepper.
5. Serve and enjoy!
   Ladle the soup into bowls and serve it warm. Don’t forget to top with a little sprinkle of basil or a drizzle of olive oil if you’re feeling fancy!

Variations to try for this tomato soup

This slow cooker tomato soup is a great base recipe, and there are so many ways to customize it to suit your tastes. Here are some of my favorite variations:

• Spicy tomato soup: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a bit of a kick. It’s especially delicious if you’re serving it with a creamy side like grilled cheese.
• Vegan version: For a vegan-friendly soup, use olive oil instead of butter and coconut milk instead of half-and-half. The coconut milk adds a subtle sweetness that pairs surprisingly well with the tomatoes.
• Roasted garlic tomato soup: Roast a few cloves of garlic and add them to the soup for a deep, rich flavor. Just pop the garlic cloves in the oven with a bit of oil until they’re golden and soft, then add them to the slow cooker with the other ingredients.
• Herb-forward: If you love fresh herbs, stir in a handful of chopped basil or parsley just before serving. It adds a burst of freshness and color to the finished soup.
• Chunky tomato basil: For a chunkier texture, skip the immersion blender step and leave the soup as is. Stir in some fresh basil at the end for added flavor.

Serving and presentation ideas

To make your tomato soup feel even more special, try serving it with a few garnishes. A dollop of sour cream or Greek yogurt swirled on top looks lovely and adds a bit of tang. Fresh basil leaves or a sprinkle of grated Parmesan also make beautiful toppings. And of course, a warm, buttery grilled cheese sandwich on the side is an absolute must! If you want to switch things up, try serving the soup in a bread bowl for a fun and cozy touch.

Beverage pairings

Tomato soup pairs beautifully with a range of beverages. A glass of iced tea with lemon complements the acidity of the tomatoes and adds a refreshing contrast. If you prefer something warm, a cup of herbal tea — like chamomile or mint — is soothing and goes well with the soup’s flavors. For a slightly more indulgent option, a frothy hot chocolate can be surprisingly good alongside tomato soup, creating a sweet and savory pairing.

Storing and reheating tips

If you have leftovers, tomato soup keeps really well! Store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave — just make sure to stir halfway through to ensure even heating. If you want to freeze the soup, skip adding the half-and-half until you’re ready to serve. Tomato soup freezes beautifully and can be stored in the freezer for up to 3 months.

Scaling the recipe up or down

This recipe makes about 4-6 servings, but it’s easy to adjust if you’re cooking for a crowd or just yourself. To double the recipe, make sure your slow cooker is large enough (at least 6 quarts). If you’re halving the recipe, reduce the cooking time slightly, as a smaller volume of soup will cook faster. Just keep an eye on it and check the texture of the onions to know when it’s done.

Frequently asked questions

1. Can I use fresh tomatoes instead of canned?
Yes! Use about 8-10 Roma tomatoes, roughly chopped, to replace the canned tomatoes. You may want to cook it a bit longer to break down the fresh tomatoes fully.

2. Can I make this soup vegan?
Absolutely. Substitute olive oil for butter and coconut milk for half-and-half to make it completely vegan.

3. Can I freeze this soup?
Yes, but wait to add the half-and-half until you’re ready to serve. The soup can be frozen for up to 3 months without the dairy.

4. How do I make the soup less acidic?
If the soup tastes too acidic, try adding a bit more sugar or a splash of cream. These will help balance the acidity of the tomatoes.

5. Can I add other vegetables to this soup?
Definitely! Try adding chopped carrots or celery for extra flavor and nutrition. Just make sure to blend everything together at the end.

With this slow cooker tomato soup recipe, you’ll have a delicious, cozy meal with minimal effort. Give it a try, and don’t be afraid to tweak it to make it your own. Enjoy!

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