If you are searching for a comforting, rich, and deeply flavorful dish to warm your soul, this Crockpot Tomato Soup Recipe is an absolute must-try. Combining the natural sweetness of San Marzano tomatoes with the gentle earthiness of sautéed onions, garlic, and carrots, all slow-cooked to perfection, this soup offers a velvety texture and vibrant taste that feels like a warm hug in a bowl. Whether it’s a chilly evening or you’re simply craving something wholesome, this recipe makes cozy dining effortless and delicious.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity and the fresh quality of every ingredient. Each component plays a vital role in balancing flavors and creating a luscious, creamy texture that perfects this Crockpot Tomato Soup Recipe.
- 2 cans (28 oz each) whole peeled San Marzano tomatoes: These are prized for their perfect balance of sweetness and acidity, making your soup naturally rich without added sugars.
- 1 medium yellow onion, chopped: Adds a subtle sweetness and depth, especially when sautéed until golden.
- 3 garlic cloves, minced: For a gentle kick of savory aroma that complements the tomatoes beautifully.
- 1 medium carrot, peeled and chopped: Contributes a slight earthiness and natural sweetness to round out the soup’s flavor.
- 3 cups vegetable broth: Ensures the soup has a flavorful base and perfect consistency when slow-cooked.
- 1 cup heavy cream or full-fat coconut milk: For a luxuriously creamy finish that adds body and smoothness.
- 1 tablespoon olive oil: Used to sauté the veggies, adding richness and a subtle fruity undertone.
- 1 teaspoon salt (or to taste): Enhances all the natural flavors, bringing harmony to the dish.
- ½ teaspoon black pepper: Provides a mild warmth and contrast that lifts the soup.
- Fresh basil leaves for garnish (optional): Adds a fragrant, fresh herbal note that brightens the presentation and flavor.
How to Make Crockpot Tomato Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a skillet over medium heat. Toss in the chopped onions, minced garlic, and chopped carrots. Cook these until they soften and develop a beautiful golden color, about 5 to 7 minutes. This step is crucial because it unlocks the natural sweetness and depth from the vegetables, creating an aromatic base that sets this soup apart from any basic tomato broth.
Step 2: Combine Ingredients in the Crockpot
Next, transfer your sautéed veggie mixture into the crockpot. Add the whole peeled San Marzano tomatoes, including all the juice, and pour in the vegetable broth. Stir everything gently to combine the flavors before cooking. This allows the ingredients to mingle and infuse together during the slow cooking process, ensuring each spoonful is packed with a unified, rich taste.
Step 3: Cook Low and Slow
Cover and set your crockpot to cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Slow cooking is the magic here, allowing the tomatoes and vegetables to break down perfectly and build that deeply satisfying flavor profile that defines this Crockpot Tomato Soup Recipe.
Step 4: Blend the Soup
Once cooked, it’s time to get that creamy, silky texture. Use an immersion blender right in the crockpot to blend until smooth, or carefully transfer the soup in batches to a blender. This step transforms the chunky ingredients into a velvety masterpiece that’s easy to enjoy and impressively comforting.
Step 5: Add Cream for Extra Lushness
Stir in the heavy cream or full-fat coconut milk for a luscious richness that coats the palate. Let the soup warm through for an additional 10 to 15 minutes, allowing the cream to fully integrate and soften the acidity of the tomatoes perfectly.
Step 6: Season and Garnish
Finally, taste your soup and adjust the seasoning with salt and pepper to your liking. For an inviting presentation and extra burst of flavor, garnish with fresh basil leaves and a little drizzle of olive oil or cream if you desire. Serve this heartwarming bowl warm and watch it disappear fast!
How to Serve Crockpot Tomato Soup Recipe
Garnishes
Fresh basil is a classic choice that complements the soup’s tomato base beautifully. For extra flair, consider adding a swirl of cream or coconut milk, a drizzle of high-quality olive oil, or even a sprinkle of freshly cracked black pepper or chili flakes for heat. These simple touches elevate the experience and make every bowl feel special.
Side Dishes
Tomato soup is wonderfully versatile alongside grilled cheese sandwiches, crusty sourdough bread, or garlic butter toasts. You can also serve it with a fresh green salad or roasted vegetables for a full, balanced meal. The creaminess and richness of the soup pair flawlessly with crunchy or buttery accompaniments.
Creative Ways to Present
For a festive touch, serve it in mini bread bowls or top with homemade croutons for texture contrast. Adding a sprinkle of shredded Parmesan or a few drops of basil pesto creates an unexpected twist that delights the senses. Even adding roasted cherry tomatoes on top can give a lovely burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
This Crockpot Tomato Soup Recipe keeps delightfully well in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors tend to deepen overnight, so leftovers can be even more delicious. Just be sure to cool it before refrigerating to keep freshness intact.
Freezing
If you want to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months, making it a perfect make-ahead comfort meal for busy days or unexpected chilly evenings.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave. Stir occasionally to ensure even warming and prevent scorching. If the soup thickens after refrigeration or freezing, a splash of vegetable broth or cream will help restore the perfect consistency.
FAQs
Can I use fresh tomatoes instead of canned for this Crockpot Tomato Soup Recipe?
Absolutely! Fresh, ripe tomatoes can work wonderfully, especially in season. Use about 3 to 4 pounds, peeled and chopped. Keep in mind the cooking time might need a little adjustment since fresh tomatoes can have more water content than canned varieties.
Is it possible to make this soup vegan?
Yes, just swap the heavy cream for full-fat coconut milk or another plant-based cream alternative. The soup will still be creamy and rich without any dairy, perfect for vegan diets or those with lactose intolerance.
Can I prepare this soup without a crockpot?
While the slow-cooking process enhances the flavor, you can make this soup on the stovetop. Simmer the ingredients gently for about an hour until everything softens and the flavors meld, then blend and add cream at the end.
How thick should the soup be?
This soup should have a creamy, slightly thick consistency but not be too heavy. Feel free to adjust by adding more broth if you prefer it lighter or cook uncovered for a bit to reduce and thicken if you like it heartier.
What can I do if the soup tastes too acidic?
Adding cream or coconut milk generally balances acidity nicely. If the soup is still too sharp, a tiny pinch of sugar or a small amount of grated carrot can naturally mellow the acidity without overpowering the flavors.
Final Thoughts
This Crockpot Tomato Soup Recipe is a true kitchen gem, bringing a fresh yet comforting taste to your table with minimal effort. Whether you’re looking to impress family or simply want a nourishing bowl of goodness, this recipe will become one of your favorites fast. Snuggle up with a hot bowl, and enjoy every spoonful of this warm, velvety delight!
Print
Crockpot Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This comforting Crockpot Tomato Soup is a creamy, flavorful dish made with whole peeled San Marzano tomatoes, sautéed vegetables, and a touch of heavy cream or coconut milk. Slow-cooked to perfection, it melds the sweetness of carrots and onions with rich tomato flavor, making it a perfect warm meal for any day.
Ingredients
Vegetables and Base
- 2 cans (28 oz each) whole peeled San Marzano tomatoes
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, peeled and chopped
Liquids and Oils
- 3 cups vegetable broth
- 1 cup heavy cream or full-fat coconut milk
- 1 tablespoon olive oil
Seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onions, garlic, and carrots. Sauté them for about 5–7 minutes until they are softened and have turned golden, which helps to develop deeper flavors in your soup.
- Transfer to Crockpot: Move the sautéed vegetable mixture to your crockpot. Add the canned whole tomatoes with their juice as well as the vegetable broth. Stir everything together to combine all ingredients evenly.
- Slow Cook the Soup: Cover the crockpot and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. This slow cooking allows the flavors to meld beautifully and the vegetables to become tender.
- Blend the Soup: Once cooked, use an immersion blender to puree the soup directly in the crockpot until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until creamy.
- Add Cream and Warm Through: Stir in the heavy cream or coconut milk to add richness. Allow the soup to warm through for an additional 10–15 minutes in the crockpot.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves and an optional drizzle of olive oil or cream before serving warm.
Notes
- For a vegan version, use full-fat coconut milk instead of heavy cream.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- If you prefer a chunkier texture, blend only half the soup or pulse briefly in the blender.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- To enhance flavor, add a pinch of red pepper flakes while sautéing the vegetables.
