Crockpot Tomato Soup

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There’s something incredibly comforting about a warm bowl of tomato soup, especially when it’s been simmering all day in a crockpot, letting the flavors deepen and mellow into something irresistible. This Crockpot Tomato Soup has become my go-to when I crave something cozy yet effortless. I can throw everything into the slow cooker in the morning and be rewarded with a rich, velvety soup by dinnertime.

What I love most is how hands-off the process is—no babysitting, no stirring every five minutes. Just fresh ingredients, a bit of patience, and the magic of slow cooking. Whether I’m planning a simple family dinner or prepping ahead for a week of quick lunches, this recipe never lets me down. It’s pure comfort food with a homemade touch.

Why You’ll Love This Crockpot Tomato Soup

This soup is rich, smooth, and bursting with the natural sweetness of tomatoes. It’s easy to prepare and incredibly forgiving—no fancy techniques or hard-to-find ingredients. You’ll love that it’s both family-friendly and freezer-friendly. Plus, the flavor only gets better the next day!

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What Kind of Tomatoes Should I Use?

You can’t go wrong with canned San Marzano tomatoes—they’re known for their sweet flavor and low acidity. However, if you have garden-fresh ripe tomatoes, those will work beautifully too. Roasting fresh tomatoes before adding them to the crockpot adds a smoky depth that takes the soup to the next level.

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Options for Substitutions

This recipe is pretty adaptable. If you don’t have heavy cream, swap it for coconut milk for a dairy-free version. No fresh basil? Dried basil works in a pinch. Want extra depth? A splash of balsamic vinegar or a pinch of smoked paprika can add surprising complexity. And for a thicker texture, add a small peeled potato to the mix.

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Ingredients for this Crockpot Tomato Soup

Canned San Marzano Tomatoes – These tomatoes offer the best balance of sweetness and acidity, creating a robust tomato flavor without being too sharp.

Yellow Onion – A classic base for soups, onion adds mild sweetness and depth.

Garlic Cloves – Adds aromatic intensity and enhances the overall flavor of the soup.

Carrot – Helps to naturally sweeten the soup and balance the acidity of the tomatoes.

Celery – Adds a subtle savory base and rounds out the flavor.

Vegetable Broth – Gives the soup body and makes it more satisfying. You can also use chicken broth for a non-vegetarian version.

Olive Oil – Used to sauté the aromatics (if pre-cooking), and adds richness.

Dried Basil – Provides herby warmth and complements the tomato beautifully.

Sugar – Just a pinch to counteract any bitterness from the tomatoes.

Salt & Pepper – Essential seasonings to bring all the flavors together.

Heavy Cream – Stirred in at the end, it gives the soup a silky texture and mellow creaminess.

Fresh Basil Leaves – For garnish and a final burst of fresh flavor.

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Step 1: Prep the Vegetables

Chop the onion, garlic, carrot, and celery into small pieces. You don’t need to be too precise since everything will be blended later. If you prefer a more intense flavor, you can sauté the onion and garlic in a skillet with olive oil until soft before adding them to the crockpot.

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Step 2: Add Ingredients to the Crockpot

Pour in the canned tomatoes (with their juices), chopped vegetables, basil, a touch of sugar, and your broth of choice. Stir to combine, then season with salt and pepper.

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Step 3: Slow Cook

Set your crockpot to LOW and cook for 6-8 hours, or HIGH for 3-4 hours. The long, slow simmer allows the flavors to meld together beautifully.

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Step 4: Blend the Soup

Once everything is tender and fragrant, use an immersion blender directly in the crockpot to puree the soup until smooth. Alternatively, transfer it in batches to a blender and blend carefully.

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Step 5: Stir in the Cream

After blending, stir in the heavy cream for a velvety finish. Taste and adjust seasoning if needed. Let it warm through for another 10-15 minutes.

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Step 6: Serve and Garnish

Ladle the soup into bowls, garnish with fresh basil leaves and a drizzle of cream or olive oil if desired. Serve hot with crusty bread, grilled cheese, or a side salad.

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How Long to Prepare the Crockpot Tomato Soup

Prep Time: Preparing the ingredients takes about 10 to 15 minutes. This includes chopping the vegetables and gathering everything you need to go into the crockpot. If you choose to sauté the aromatics first, add another 5 minutes.

Cook Time: The magic happens during the slow cook. On LOW, it takes 6–8 hours; on HIGH, around 3–4 hours. This extended simmer allows the flavors to marry beautifully without any supervision.

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Tips for Perfect Crockpot Tomato Soup

• Use San Marzano tomatoes for the richest flavor.
• Add a peeled potato to thicken the soup naturally without adding flour or cornstarch.
• Stir in the cream only after blending to avoid curdling.
• Taste before serving and adjust salt, sugar, or acid to balance flavors.
• For an extra layer of flavor, roast your tomatoes or aromatics before slow cooking.

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Watch Out for These Mistakes While Cooking

• Skipping seasoning early: Always season lightly during cooking and adjust later.
• Over-blending: Blend until just smooth; over-blending can make the texture gluey.
• Adding cream too early: Dairy can curdle if added before blending and reheating.
• Using low-quality tomatoes: The flavor of the soup depends heavily on the quality of your tomatoes.
• Overcooking on high: Avoid cooking too long on HIGH, which may burn or overly reduce the soup.

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What to Serve With Crockpot Tomato Soup?

1. Grilled Cheese Sandwich

Crispy, golden, and melty, this classic pairing is unbeatable.

2. Crusty Garlic Bread

Toasty and flavorful, great for dipping into the soup.

3. Caesar Salad

The crisp romaine and tangy dressing add contrast to the creamy soup.

4. Roasted Veggie Panini

A hearty vegetarian option with roasted zucchini, peppers, and mozzarella.

5. Cheddar Biscuits

Buttery, cheesy biscuits elevate the meal into a full comforting dinner.

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Storage Instructions

Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Freezer: This soup freezes exceptionally well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: When reheating from the fridge, do so over low heat to prevent the cream from separating. If frozen, defrost completely before warming up.

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Estimated Nutrition

(Per 1-cup serving — approximate values)

• Calories: 180 kcal
• Protein: 3g
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 9g
• Sodium: 480mg
• Cholesterol: 20mg

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Frequently Asked Questions

How can I make this soup vegan?

Use coconut milk or a plant-based cream alternative instead of heavy cream, and make sure your broth is vegetable-based.

Can I use fresh tomatoes instead of canned?

Absolutely! Use about 2 pounds of fresh, ripe tomatoes. Roasting them first enhances the flavor.

Can I make this ahead of time?

Yes! This soup tastes even better the next day as the flavors develop further. Perfect for meal prep.

How do I make it spicier?

Add a pinch of red pepper flakes or a chopped chili pepper before slow cooking.

What if I don’t have an immersion blender?

You can carefully transfer the soup in batches to a countertop blender. Just be cautious with hot liquids.

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Conclusion

Crockpot Tomato Soup is the kind of dish that delivers maximum flavor with minimal effort. It’s warm, comforting, and endlessly adaptable. Whether you’re pairing it with a classic grilled cheese or enjoying it on its own, this soup brings homemade goodness to the table with very little hands-on time. Once you try it, you’ll want to make it a regular in your kitchen rotation.

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