Crockpot Tomato Soup

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There’s something undeniably comforting about a bowl of warm tomato soup. This Crockpot Tomato Soup is not only creamy and full of slow-cooked flavor, but it’s also a breeze to make. Perfect for busy days or cozy evenings, it transforms simple pantry ingredients into a satisfying, velvety bowl of goodness.

Made with roasted tomatoes, fresh garlic, herbs, and a splash of cream, this soup simmers low and slow to draw out rich, deep flavor. It’s hearty enough to serve on its own or with a crusty slice of garlic bread, yet light enough to pair with a sandwich or salad. This is comfort food made effortlessly.

Why You’ll Love This Crockpot Tomato Soup

• Effortless cooking: The slow cooker does all the hard work.
• Deep, roasted flavor: Roasting the tomatoes adds sweetness and complexity.
• Creamy texture: Blended with a touch of cream for smooth richness.
• Freezer-friendly: Make a big batch and store leftovers for later.
• Customizable: Add red pepper flakes, basil, or Parmesan for your own twist.

What Kind of Tomatoes Should I Use?

For the best flavor, use canned fire-roasted tomatoes or ripe fresh Roma tomatoes that you can roast at home. Fire-roasted canned tomatoes add a smoky sweetness that enhances the overall depth of the soup. If using fresh, roast them with garlic and olive oil before adding them to the slow cooker.

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Ingredients for the Crockpot Tomato Soup

• Fire-roasted tomatoes: This forms the robust and flavorful base of the soup.
• Carrots: Adds natural sweetness and extra depth to balance the acidity of tomatoes.
• Yellow onion: A foundation of flavor and slight sweetness.
• Garlic: Roasted or fresh garlic adds aromatic warmth.
• Vegetable broth: Keeps the soup vegetarian while adding savory body.
• Basil and oregano: These herbs create that classic tomato soup comfort.
• Salt and black pepper: Essential for seasoning and balance.
• Heavy cream: For that smooth, creamy finish.
• Olive oil: Used to roast the veggies and boost flavor.

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How To Make the Crockpot Tomato Soup

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, spread out 2 (28 oz) cans of fire-roasted tomatoes (or 3 lbs fresh Roma tomatoes), 3 chopped carrots, 1 chopped yellow onion, and 4 cloves of garlic. Drizzle with 2 tbsp olive oil and roast for 25 minutes until edges are slightly caramelized.

Step 2: Load the Crockpot

Transfer the roasted vegetables to the Crockpot. Pour in 3 cups of vegetable broth, 1 tsp dried basil, and 1 tsp dried oregano. Season with ½ tsp salt and ¼ tsp black pepper.

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until all vegetables are tender and flavors are melded together beautifully.

Step 4: Blend Until Smooth

Use an immersion blender directly in the Crockpot, or carefully transfer in batches to a high-speed blender. Blend until silky smooth.

Step 5: Add Creamy Goodness

Stir in ½ cup of heavy cream and taste for seasoning. Warm another 5 minutes before serving.

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How to Serve This Cozy Tomato Soup

This Crockpot Tomato Soup makes about 6 generous bowls, perfect for a small family dinner or meal prepping lunches. Serve it with toasted sourdough, grilled cheese sandwiches, or garlic naan. Garnish with fresh basil, a drizzle of cream, or croutons for added flair.

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How to Store Crockpot Tomato Soup

Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Avoid adding cream before freezing—stir it in after reheating for best texture.

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Frequently Asked Questions

1. Can I make this vegan?
Yes! Just substitute the heavy cream with full-fat coconut milk or your favorite plant-based cream.

2. Can I use fresh herbs instead of dried?
Definitely. Substitute dried herbs with 1 tablespoon of fresh chopped basil and oregano each. Add them toward the end of cooking.

3. Can I freeze tomato soup with cream?
It’s best to freeze the soup without the cream. Stir it in after reheating to maintain a smooth consistency.

4. What can I use instead of a blender?
A potato masher will give you a chunkier texture if you don’t have a blender. You can also use a food processor in batches.

5. Is this soup gluten-free?
Yes, as long as you check your vegetable broth and other ingredients for hidden gluten.

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Want More Soup Ideas?

If you love cozy bowls like this Crockpot Tomato Soup, try these other comforting favorites:

• French Onion Short Rib Soup
• Hearty Bean and Bacon Soup
• Sausage Parmesan Cream Cheese Soup
• Shepherd’s Pie Soup
• Three Cheese Tomato Bruschetta Dip

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Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add red pepper flakes? Or go all in with grilled cheese dippers?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

You can find more of my daily soup and comfort food recipes on Pinterest at Mad For Meals.

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