If you’re craving a comforting, rich, and velvety soup that fills your kitchen with irresistible aromas, this Crockpot Tomato Soup Recipe is exactly what you need. It’s a perfect blend of luscious San Marzano tomatoes, fragrant herbs, and creamy goodness, all slow-cooked to develop deep flavors that taste like they’ve been simmering for hours. Whether you’re new to crockpot cooking or a seasoned pro, this recipe lets the slow cooker do all the work while you relax, making it an absolute lifesaver on busy days or cozy evenings.
Ingredients You’ll Need
This Crockpot Tomato Soup Recipe calls for simple, straightforward ingredients that come together beautifully to create layers of flavor. Each component plays an essential role — the San Marzano tomatoes provide natural sweetness and acidity, while the aromatic vegetables and herbs elevate the soup’s character, and the cream adds a dreamy silkiness.
- 2 cans (28 oz each) San Marzano tomatoes: These tomatoes bring a sweet and slightly tangy flavor that’s far superior to regular canned tomatoes.
- 1 large yellow onion, chopped: Adds a subtle sweetness and depth once cooked down.
- 3 cloves garlic, minced: Offers a warm, savory bite that enhances all other flavors.
- 1 medium carrot, chopped: Imparts natural sweetness and a lovely orange hue.
- 2 stalks celery, chopped: Gives a crisp, herbal undertone that rounds out the soup.
- 3 cups vegetable broth: Provides a flavorful, hearty base without overpowering the vegetables.
- 2 tablespoons olive oil: Used for optional sautéing to unlock deeper aromas from the onion and garlic.
- 1 teaspoon dried basil: Infuses the soup with a classic Italian garden scent.
- 1 teaspoon sugar: Balances acidity and enhances the natural sweetness of the tomatoes.
- 1 teaspoon salt (adjust to taste): Brings all flavors together perfectly.
- 1/2 teaspoon black pepper: Adds a subtle heat to keep the soup interesting.
- 3/4 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- Fresh basil leaves, for garnish: A fresh, fragrant touch that brightens each spoonful.
How to Make Crockpot Tomato Soup Recipe
Step 1: Prepare Your Vegetables
Start by chopping the onion, garlic, carrot, and celery into bite-sized pieces. If you want to elevate the flavor even more, lightly sauté the onion and garlic in olive oil until they’re soft and fragrant. This step isn’t mandatory but definitely adds a wonderful depth that you’ll notice in every spoonful.
Step 2: Combine Ingredients in the Crockpot
Next, pour the canned San Marzano tomatoes including their juices into the crockpot. Add the chopped vegetables, dried basil, sugar, vegetable broth, salt, and pepper. Give everything a good stir to combine so the flavors marry nicely during cooking.
Step 3: Slow Cook the Soup
Set your crockpot to LOW and cook for 6 to 8 hours, or on HIGH for 3 to 4 hours. The longer cooking time allows the tomatoes and vegetables to soften completely and lets the flavors develop beautifully. You’ll know it’s ready when the carrots and celery are tender and the aroma fills your kitchen.
Step 4: Blend Until Smooth
Once the cooking time is up, it’s time to blend the soup. An immersion blender works best and fastest here, letting you blend directly in the pot to a silky consistency. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Either way, blending creates that signature creamy texture tomato soup is loved for.
Step 5: Stir in the Cream
After blending, stir in the heavy cream to add indulgence and richness. Let the soup warm through on LOW for about 10 to 15 minutes so the cream melds seamlessly with the tomato base. Taste the soup at this point and adjust salt or pepper as needed to suit your preference.
Step 6: Serve and Enjoy
Serve your warm, comforting soup hot, garnished with fresh basil leaves and a drizzle of olive oil or a swirl of cream for that extra special touch. This soup is fantastic alongside fresh bread or your favorite grilled sandwich to make a complete, satisfying meal.
How to Serve Crockpot Tomato Soup Recipe
Garnishes
Garnishes can totally transform both the look and bite of this soup. Fresh basil leaves offer a bright herbal note and appealing color, while a swirl of cream or olive oil adds a luxurious finish. If you want a bit of texture contrast, try sprinkling crispy croutons or toasted pumpkin seeds on top.
Side Dishes
The natural pairing for this soup is crusty bread, perfect for dipping and soaking up every last drop. For a heartier option, serve with a grilled cheese sandwich or a light salad with vinaigrette to balance out the creaminess. Roasted vegetables also make a delicious, wholesome side.
Creative Ways to Present
Pour your Crockpot Tomato Soup Recipe into hollowed-out bread bowls for a rustic and fun presentation that guests will love. Adding a sprinkle of freshly grated Parmesan and chili flakes transforms it into an elegant starter for dinner parties. You could even freeze some in ice cube trays and use them as flavorful small portions for quick lunches.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the fridge for 3 to 4 days. Make sure it’s completely cooled before refrigerating to maintain freshness and prevent condensation.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving enough room for expansion. It will keep well for up to 3 months, making it perfect for meal prepping or saving for chilly nights when you want a quick, nourishing meal.
Reheating
Reheat leftover or frozen soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, thaw overnight in the fridge for best results. Add a little extra cream or broth if it thickens too much.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, flavorful tomatoes, you can swap the canned San Marzano tomatoes for fresh peeled ones. Just be aware that fresh tomatoes may need a little longer to cook and might alter the soup’s sweetness slightly, so adjust seasoning as you go.
Is it necessary to use heavy cream?
You can skip the heavy cream if you prefer a lighter soup or want to keep it dairy-free. Coconut milk or cashew cream are lovely alternatives that will still give you creamy texture without dairy.
Can I make this soup vegan?
Yes, simply use vegetable broth and swap out the heavy cream for a plant-based alternative like coconut milk or almond cream. The soup remains rich and satisfying with these swaps.
What if I don’t have an immersion blender?
No worries! You can carefully ladle the hot soup into a regular blender in batches. Just be mindful to vent the lid slightly to avoid pressure build-up and blend in small amounts to prevent spills.
How spicy is this Crockpot Tomato Soup Recipe?
This recipe is mild and comforting, but you can always add a pinch of red pepper flakes, cayenne, or a dash of hot sauce if you want to turn up the heat and add a little kick.
Final Thoughts
This Crockpot Tomato Soup Recipe has quickly become a go-to in my kitchen whenever I want something delicious, effortless, and truly soul-warming. Its beautifully balanced flavors and creamy texture are proof that simple ingredients can create magic when given time to meld perfectly. I can’t wait for you to try it and experience the cozy joy of homemade tomato soup that’s made with love — and your crockpot.
Print
Crockpot Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (Low) or 3 to 4 hours (High)
- Total Time: 6 hours 15 minutes (Low) or 3 hours 15 minutes (High)
- Yield: 6 to 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Crockpot Tomato Soup is a comforting and rich recipe that combines San Marzano tomatoes, fresh vegetables, and herbs slow-cooked to perfection. It is creamy, flavorful, and easy to prepare, making it a perfect meal for chilly days or whenever you want a hearty, homemade soup with minimal effort.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
Tomatoes and Broth
- 2 cans (28 oz each) San Marzano tomatoes with juices
- 3 cups vegetable broth
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Dairy
- 3/4 cup heavy cream
Garnish
- Fresh basil leaves, for garnish
Instructions
- Prepare the vegetables: Chop the onion, garlic, carrot, and celery finely. For a deeper flavor, optionally sauté the onion and garlic in olive oil over medium heat until soft and fragrant, about 5 minutes.
- Combine ingredients in crockpot: Add the canned San Marzano tomatoes with their juices, chopped vegetables, dried basil, sugar, vegetable broth, salt, and black pepper into the crockpot. Stir everything together well to combine.
- Cook the soup: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the vegetables are soft and the flavors meld beautifully.
- Blend the soup: Once cooked, use an immersion blender to puree the soup until smooth directly in the crockpot. Alternatively, transfer the soup in batches to a blender, then return it to the crockpot.
- Add cream and finish heating: Stir in the heavy cream thoroughly and let the soup warm through for an additional 10 to 15 minutes. Taste and adjust the seasoning if needed.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh basil leaves and a swirl of cream or olive oil if desired. Serve hot with bread or a sandwich for a complete meal.
Notes
- For extra depth of flavor, sauté the onion and garlic before adding to the crockpot, but this step is optional for convenience.
- Adjust salt and sugar levels according to your taste preference.
- If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.
- Use fresh basil as garnish to add aroma and a pop of color.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
