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
Scale
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.
