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Slow Cooker Tomato Soup Recipe

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Make this creamy, comforting slow cooker tomato soup with simple pantry ingredients. Perfect for cold days and easy to prep!

  • Total Time: Up to 7 hours
  • Yield: 6 1x

Ingredients

Scale
  •  1 (28 oz) can crushed tomatoes
  • 1 (30 oz) can diced tomatoes
  • ½ cup white onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups vegetable broth
  • 4 tablespoons butter
  • 1 cup half-and-half

Instructions

  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.

Notes

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.

  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours on high or 6-7 hours on low
  • Category: Dinner

Find it online: https://recipevibe.com/slow-cooker-tomato-soup-recipe/