Slow Cooker Creamy Tomato Soup is a simple homemade tomato soup that is easy to make right in your crockpot! The absolute best tomato soup recipe bursting with rich, creamy, tomato flavor!
If there is one thing that I can always count on everyone in my house getting excited about for dinner it's soup! Especially tomato, it's everyone's favorite. We also happen to love this Easy Pumpkin Soup for fall, Instant Pot Potato Soup is a year-round favorite, and Chili Macaroni Soup is perfect when it's really chilly outside!
Tomato soup is simply a soup that's made primarily with tomatoes. It's great served with a variety of sides and garnishes such as grilled cheese sandwiches, garlic croutons, parmesan cheese, Italian seasoning, and garlic bread.
I always use canned whole plum tomatoes for my tomato soup. If you are wondering why not use fresh instead, it's because canned tomatoes are truly packed with flavor year round. Tomato season is short, and they just don't taste the same in the winter. If you use fresh tomatoes you won't get that nice rich tomato flavor you are looking for.
How to Make Tomato Soup:
This tomato soup is so easy to make in the slow cooker in just a few steps.
- You will add two large cans of whole, peeled, plum tomatoes to the slow cooker along with your tomato sauce.
- Add in your broth. You can use vegetable or chicken broth for this recipe.
- Next, add your diced onion, garlic, and seasonings.
- Place the lid on the slow cooker and allow the soup to cook on high for 3-4 hours or on low for 6-8 hours for best flavor.
- Once you are ready to serve the soup, you will use an immersion blender to puree it to a smooth consistency.
- If you do not have an immersion blender, you can puree the soup in batches in a regular blender.
- Next, stir the cream into the soup. The cream in this recipe is optional if you'd like to keep the soup lighter.
Serve with your favorite toppings, and enjoy! Be sure to give us a follow on Facebook for the best recipe videos every day!
Slow Cooker Creamy Tomato Soup
- 2 28 Ounce Cans Whole Peeled Tomatoes
- 1 15 Ounce Can Tomato Sauce
- 1 Cup Chicken or Vegetable Broth
- 1 Large Onion, Diced
- 2 Cloves Garlic, Minced
- ½ Teaspoon Salt
- ½ Teaspoon Italian Seasoning
- ½ Cup Heavy Cream, Optional
- Add all of the ingredients except for the heavy cream to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Puree the soup with an immersion blender. Or, puree the soup in 3-4 batches in a regular blender and return to the slow cooker.
- Stir the heavy cream into the soup if using.
- Serve immediately.
Would diced tomatoes work? We drive semi trucks and don't have the extra space to store any more added appliances
Yes, they should work fine 🙂
What kind of onion?
Also, which broth is ideal for maximum deliciousness?! Thanks!
I used chicken Broyhill and it's amazibg
???what do you think of replacing the stock with tomato or v8 juice?
Kath O'Keefe says
I like to use leeks instead of onion it has a sweet taste.
I made this recipe for a church function and it was a huge hit! I added a scant amount of sugar to cut the tartness of the tomatoes and also added some butter to make it richer tasting. Will definitely be making this again and again.
If I double this, will it fit in a typical crockpot?
It should still fit as long as it's a 6 qt or larger 🙂
Can I use any fresh tomatoes ? I have so many right now.
Diane Talbott says
yes, the soup has a GREAT taste with home grown tomatoes!
Recipe was a hit with the family! Paired wonderfully with grilled cheese sandwiches on freshly baked wheat sourdough. I served with the heavy cream on the table like a condiment.
Elizabeth Tracey says
I have made this before and I absolutely love it. This time I want to freeze the leftovers. Many recipes say to not add the cream to what you want to freeze. Does that apply to this recipe? Or can I freeze it with the cream?
Hi! Yes, you will want to leave the cream out of the soup to freeze. You can just add the cream in when you reheat the soup 🙂
Cindy Gallupe says
Hello, I want to try this recipe, the reason why I want to make this soup is because I have fresh basil that will spoil, I really like your recipe out of all the others I've seen, do you think basil will be ok in this soup?
Do you use all the juice from the 28oz cans of tomatoes, or drain them first?
Use the juice 🙂