Ultimate Slow Cooker Tomato Soup: Creamy, Cozy & Easy

If you love a warm, comforting bowl of soup that requires almost no effort, this slow cooker tomato soup is going to be your new best friend. It’s rich, creamy, and packed with vibrant tomato flavors that develop beautifully over hours of slow cooking. Plus, it’s incredibly versatile — perfect for lunch or dinner, meal prep, and even freezing for busy days. You’ll love how easy this is to throw together, and the result is a cozy, satisfying soup that tastes like it simmered all day (because it did!). Let’s dive in!

Ingredients

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• 2 cans (28 ounces each) crushed tomatoes — or about 1.6 kg fresh tomatoes, chopped (Roma tomatoes work great!)
• 1 can (14 ounces) diced tomatoes
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, but it helps balance the acidity)
• Salt and pepper, to taste
• 2 cups vegetable broth (or chicken broth if you prefer)
• 1/2 cup heavy cream or half-and-half (optional, for that luscious creaminess)
• 2 tablespoons olive oil or butter
• 1 bay leaf (optional, for subtle depth)
• Fresh basil or parsley, for garnish

Instructions

1. Prep and Load the Slow Cooker
Start by adding your crushed and diced tomatoes, chopped onion, carrots, and minced garlic to the slow cooker. Spoon in the tomato paste, sprinkle the dried basil and oregano, then add the sugar, salt, and pepper. Pour in the vegetable broth, drizzle with olive oil or add butter for richness, and toss in the bay leaf if you’re using one. Give everything a gentle stir to combine.

2. Let It Slow Cook
Cover your slow cooker and set it to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. You want the vegetables to soften thoroughly and the flavors to meld together into a rich, comforting blend. The aroma filling your kitchen will already make it hard to wait!

3. Blend Until Smooth
Once cooked, remove the bay leaf. Use an immersion blender right in the slow cooker to blend the soup until smooth and velvety. No immersion blender? No problem — carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid to avoid splashes.

4. Add Cream and Adjust Flavors
Stir in the heavy cream or half-and-half for a creamy finish. Taste your soup and tweak the seasoning with more salt, pepper, or a pinch of sugar if it needs a bit more balance. The cream really rounds out the acidity from the tomatoes and adds a luscious texture.

5. Serve and Enjoy!
Ladle the warm tomato soup into bowls and garnish with fresh basil or parsley. A drizzle of cream or a sprinkle of grated Parmesan adds an extra touch of indulgence. Serve it alongside crusty bread, homemade croutons, or a classic grilled cheese sandwich — trust me, it’s the ultimate comfort food pairing.

Tips and Tricks for the Best Tomato Soup

• Fresh vs. Canned Tomatoes: If using fresh tomatoes, Roma or plum tomatoes are best for their rich flavor and low moisture content. Blanch and peel them first for a smoother texture.
• Sauté for Extra Flavor: If you have a bit more time, sauté the onions and garlic in olive oil before adding them to the slow cooker. This step adds a subtle sweetness and depth but can be skipped for convenience.
• Balance the Acidity: Tomatoes can be naturally tart, so don’t hesitate to add that teaspoon of sugar or a splash of cream to soften the sharp edges.
• Make it Spicy: Love a bit of heat? Toss in a pinch of red pepper flakes or a dash of hot sauce during cooking for a spicy kick.
• Boost the Veggies: For more nutrition and texture, add diced celery or red bell peppers with the carrots. They blend nicely and make the soup heartier.
• Dairy-Free Option: Swap heavy cream for coconut milk or any plant-based cream to keep it creamy without dairy.
• Thickening Your Soup: If your soup feels a little thin, let it simmer with the lid off for 20-30 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until it thickens.

Storage and Freezing

This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, portion it out into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the fridge and gently reheat on the stove or microwave.

Serving Suggestions

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• Classic Combo: You can’t go wrong with grilled cheese sandwiches. The gooey, crispy bread pairs perfectly with this creamy tomato soup.
• Crusty Bread: A warm baguette or sourdough bread is perfect for dipping.
• Fresh Salads: Light green salads with a simple vinaigrette provide a refreshing contrast.
• Croutons or Parmesan: Sprinkle some homemade or store-bought croutons and grated Parmesan for texture and a flavor boost.

Why You’ll Love This Slow Cooker Tomato Soup

This recipe is truly effortless but delivers big on flavor. The slow cooker does all the heavy lifting, letting the tomatoes and herbs mingle into a rich, comforting soup that’s perfect for chilly days, busy weeks, or anytime you want a warm hug in a bowl. Whether you’re new to cooking or a seasoned pro, this soup is a foolproof, satisfying dish that will quickly become a staple in your recipe rotation.

Give it a try, and don’t forget to experiment with your favorite tweaks — you’ll be amazed at how versatile and delicious this simple tomato soup can be!