Description
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.
Ingredients
2 cans (28 oz each) fire-roasted tomatoes
3 carrots chopped
1 yellow onion chopped
4 cloves garlic
2 tablespoons olive oil
3 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
Instructions
1. Preheat oven to 400°F (200°C).
2. Spread the tomatoes, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil. Roast for 25 minutes until lightly caramelized.
3. Transfer roasted vegetables to the Crockpot.
4. Add vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
6. Blend the soup with an immersion blender or transfer to a blender in batches until smooth.
7. Stir in heavy cream. Let warm for another 5 minutes.
8. Taste and adjust seasoning before serving.
Notes
Use canned fire-roasted tomatoes for extra flavor.
Add fresh basil at the end for a brighter herbal note.
If freezing, wait to add cream until after reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 10g
- Sodium: 630mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: crockpot tomato soup, creamy tomato soup, easy soup recipe, comfort food