Slow Cooker Tomato Soup Recipe

There’s something magical about tomato soup that brings back a flood of comforting memories—maybe it’s a reminder of cold days cozied up indoors, or a nostalgic pairing with grilled cheese. This slow cooker tomato soup is a total game-changer because it lets you capture that nostalgic flavor with minimal effort. You toss everything into the slow cooker, let it work its magic, and end up with a rich, creamy, and perfectly seasoned soup that’s hard to resist. Plus, it’s made with pantry staples and requires no fancy prep, making it perfect for busy days.

this RECIPE

A little backstory on tomato soup 🍅

Tomato soup has been a household staple for over a century. Originally popularized in the late 1800s, canned tomato soup was an affordable, easy way to get some vegetables into daily meals. Over time, it’s evolved into a classic comfort food, especially in the colder months. These days, people are finding ways to make homemade versions that taste fresher and are free from preservatives. Slow cookers make it even easier to get that deep, simmered flavor, with less hands-on work than traditional stovetop methods. This version takes advantage of that, creating a creamy, herb-infused soup that’s full of flavor.

Let’s talk ingredients: simple, pantry-friendly goodness

This recipe uses simple ingredients you might already have in your pantry or fridge. Here’s what each one brings to the table:

• Crushed and diced tomatoes: Using both crushed and diced tomatoes gives the soup a well-rounded tomato flavor. The crushed tomatoes add body, while the diced tomatoes add a bit of texture and freshness. If you only have one type, you can swap, but I find the mix works best.
• White onion: Adds a mild sweetness and depth of flavor. If you don’t have white onion, yellow onion will do the trick, though it’ll add a slightly stronger taste.
• Dried thyme, oregano, and basil: These dried herbs are the backbone of the soup’s flavor, adding earthy, savory notes. Fresh herbs would work here too (just double the quantity), but dried herbs are easier and keep the soup consistent.
• Sugar: Just a touch to balance out the acidity of the tomatoes. You won’t taste the sweetness, but you’d notice if it wasn’t there! If you’re avoiding sugar, a small splash of honey can also work.
• Salt and pepper: Essential for balancing and enhancing all the other flavors. Adjust to your preference!
• Vegetable broth: This adds a bit more depth than water, but feel free to use whatever broth you have on hand. For a richer flavor, you could also use chicken broth if you’re not aiming for a vegetarian soup.
• Butter: Adds richness and a silky texture. If you need a dairy-free alternative, olive oil is a good option.
• Half-and-half: This gives the soup its creamy, luxurious texture. For a lighter version, you could use milk, or for a dairy-free option, try coconut milk or cashew cream (just note, they may alter the flavor slightly).

Essential kitchen tools: What you’ll need (and some swaps)

You don’t need much in terms of tools, but a few basics will make things easier:

• Slow cooker: This is obviously key! If you don’t have one, you can also make this recipe on the stovetop by simmering the ingredients for about an hour before blending.
• Immersion blender: This makes it super easy to blend the soup directly in the slow cooker. If you don’t have one, you can transfer the soup (carefully!) to a regular blender in batches, just be cautious with the hot liquid.
• Ladle and bowls: For serving up that comforting bowl of soup. I like to use a wide, shallow bowl for a cozy presentation.

Step-by-step: My foolproof method for creamy tomato soup

Ready to get cooking? This recipe couldn’t be easier. Here’s how to make it:

1. Add everything to the slow cooker
   Start by pouring in both cans of tomatoes, then add the diced onion, dried herbs (thyme, oregano, and basil), sugar, salt, pepper, vegetable broth, and butter. Give it a good stir to mix everything up. Don’t worry if it seems chunky and raw now—the magic happens while it cooks.
2. Cook low and slow
   Put the lid on your slow cooker and set it to cook on high for 4-5 hours, or low for 6-7 hours. The long, slow cooking process helps the flavors meld together beautifully. Your kitchen will smell amazing by the time it’s done!
3. Blend until smooth
   After cooking, it’s time to blend. Use an immersion blender directly in the slow cooker to blend the soup until it’s creamy and smooth. If you prefer a chunkier texture, pulse a few times instead of blending it completely.
4. Stir in the half-and-half
   Once your soup is smooth, add in the half-and-half. This will add a lovely creaminess and balance out the acidity of the tomatoes. Give it a good stir, and your soup is ready to serve!
5. Serve and enjoy!
   Ladle the soup into bowls, garnish if you’d like (a sprinkle of fresh basil or a drizzle of cream looks lovely), and serve it warm. Enjoy with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.

Variations and adaptations to try

If you’re feeling creative or need to make a few changes, here are some fun variations:

• Dairy-free version: Swap the butter for olive oil and the half-and-half for coconut milk or cashew cream. The coconut milk will add a slight sweetness, while the cashew cream keeps it more neutral.
• Gluten-free: This soup is naturally gluten-free as-is! Just be sure your broth is gluten-free, as some brands use additives containing gluten.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat in your tomato soup.
• Roasted tomato flavor: For a richer, deeper flavor, you can roast fresh tomatoes and onions before adding them to the slow cooker. Roast at 400°F for about 20-30 minutes, then add them to the slow cooker and proceed with the recipe.
• Chunky style: If you prefer a bit more texture, only blend about half of the soup, leaving some chunks of tomatoes for a more rustic feel.

Serving ideas: Take it to the next level

When it comes to serving, presentation can make a simple bowl of soup feel a bit fancy. I like to drizzle a bit of cream or olive oil on top and sprinkle with fresh herbs like basil or parsley. For added crunch, try topping the soup with homemade croutons or a handful of Parmesan cheese crisps.

For sides, you can’t go wrong with the classic pairing of a gooey grilled cheese sandwich. A slice of crusty sourdough or focaccia is also fantastic for dipping.

Perfect drink pairings

For a cozy, warm soup like this, a few drink options will complement it beautifully:

• Herbal tea: A mild herbal tea like chamomile or mint pairs wonderfully with the savory flavors of tomato soup without overpowering it.
• Sparkling water with a twist: A refreshing sparkling water with a squeeze of lemon or lime can help cleanse the palate between bites, especially if you’re pairing the soup with a cheesy sandwich.
• Apple cider: If you’re in the mood for something a bit sweeter, warm apple cider can be a lovely seasonal pairing. The sweetness of the cider contrasts nicely with the soup’s savory flavors.

Storing and reheating leftovers

This soup keeps well in the fridge, which makes it great for meal prep. Store any leftovers in an airtight container, and it should stay fresh for up to 4 days. When you’re ready to reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until it’s heated through. If it’s thickened up in the fridge, you can add a splash of vegetable broth or water to thin it out.

For longer storage, you can freeze the soup. Just leave out the half-and-half before freezing—add it in after reheating for best results. The soup should keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.

Scaling the recipe up or down

This recipe is easy to adjust for different serving sizes. If you’re cooking for a crowd, just double the ingredients, and you should have plenty of room in a large slow cooker. For smaller portions, you can halve the recipe, but keep an eye on the cooking time since a smaller volume might cook a little faster.

FAQs

1. Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 10-12 medium fresh tomatoes. Blanch and peel them first, then chop and add to the slow cooker.

2. What can I use instead of half-and-half?
For a lighter option, try regular milk, or for dairy-free, use coconut milk or cashew cream. Just note that each will slightly change the flavor.

3. How do I make it thicker?
If you prefer a thicker soup, you can add a tablespoon of tomato paste before cooking, or reduce the amount of broth by half a cup.

4. Can I make this on the stovetop instead?
Yes! Simmer everything on medium-low heat for about an hour, stirring occasionally, then blend and add the half-and-half.

5. What’s the best way to reheat it without a microwave?
Reheat on the stovetop over medium heat, stirring until it’s warmed through. Add a splash of broth if it’s too thick after refrigeration.

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