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!
Tomato Soup:
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!
~Nichole
Slow Cooker Creamy Tomato Soup
Ingredients
- 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
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Italian Seasoning
- 1/2 Cup Heavy Cream, Optional
Instructions
- 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.
can you use water instead of broth?
Yes
Everyone in my picky family gobbles up this soup. Same is true of your other recipes. If you published a cookbook, I’d buy it! Please???? ?
I’m in the UK and not sure what you mean by tomato sauce? Do you mean passata? We call ketchup tomato sauce and I don’t think you mean ketchup, or maybe you do??
Hi! Yes, it would be passata for you, definitely not ketchup 🙂
Can I refrigerate this with the cream added?
I don’t have a slow cooker – can this be made on the stove? If so, how long would you recommend cooking it?
Is it possible to just start with cans of tomato purée ?
Yes, as long as they are the same amount, it should be just fine 🙂
So simple and delicious!! It was a little too acidic for me personally, but I have that problem with all tomato soups. I just added a 3/4 cup of heavy whipping cream and 2 (4 oz) jars of carrot baby food. No added ingredients in the baby food, but water’s okay. You could certainly purée your own carrots, but the baby food is a time saver.
My husband is about to get dentures, and this is one of the recipes I’m looking forward to making for him in the next few months!! <3 <3 <3 Thank you!!
I made this for my husband, and it was a complete hit! I’ll be making it again soon and serving with grilled cheese squares that he can eat with his new dentures. Thanks for the amazing recipe – it’s one of my favorites for sure!
I leave out the cream, though.
Could I substitute half and half for creamer? Or do you think it would be too watery?
Yes, half and half is fine
Thanks for the reply! I’m on WW trying to lose some pregnancy weight so I wanted to save some WW points. This will be a good low point lunch with a half of a toasted cheese sandwich.
How many calories are in the soup? I’m on a low calorie diet, I’m sure it would be as I’m using unsweetened almond milk instead of dairy, which is pretty good.. just curious about the calories, thanks
Andrea
Hi there! I made this for dinner last night. Everything worked out fine until I added the cream. I had a funny feeling about it, so to be safe, instead of adding it to the whole recipe, I just added a little cream into my bowl of soup. It curdled right away like I thought it might – tasted alright, but my husband didn’t want to add any to his bowl.
We’re going to add a can of coconut milk to the leftovers tonight and I’m sure it will be delicious. But where did I go wrong? I used 18% table cream that was well within its expiration date.
Sometimes that can happen when pouring cold dairy into a hot liquid. I’d suggest adding the cream to a bowl first, then add about 1/2 ladle of soup into the cream and stir. Then, you can add that cream mixture into the soup and it shouldn’t curdle. Hope that helps 🙂
Hi!
I have an anemic som, and instead of the cream as a thinking base, I use Puréed chick peas. It adds to the flavor, provides iron and protein, and for those with dairy sensitivity, it’s a great alternative!
Thank you for sharing! That’s a great idea! 🙂