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–+ servings
Slow Cooker Tomato Soup

Slow Cooker Tomato Soup

Slow Cooker Tomato Soup is rich and flavorful, and very easy to make. The bright tomato flavor shines in this wonderful crock pot tomato soup.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: crock pot soup, Easy soup recipe, slow cooker soup
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 - 8
Calories: 190kcal
Author: Sandy

Equipment

  • 6 quart Slow Cooker
  • Immersion Blender
  • Skillet

Ingredients

  • 4 Tablespoons Butter (or olive oil)
  • 1 small Yellow Onion diced
  • 1 cup Diced Carrots
  • 1 teaspoon Italian Seasoning (or dried basil)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 cloves Fresh Garlic minced
  • 2 28-ounce cans Crushed Tomatoes (or diced tomatoes with juice)
  • 2 cups Vegetable Broth (or chicken broth)
  • 1 cup Half-and-Half (or Whole Milk or Heavy Cream)

To Garnish

  • ½ cup Shredded Parmesan Cheese
  • 3 Tablespoons Fresh Basil torn into small pieces

Instructions

  • Heat a skillet over medium heat. When it is hot, add the butter, onion, and carrot. Sauté, stirring occasionally, until the vegetables soften.
  • Add the Italian seasoning, garlic powder, salt, and pepper. Stir well.
  • Add the minced garlic and stir. Cook for about 30 seconds, or until you start to smell the garlic. Then turn off the heat and add the vegetables to the slow cooker.
  • Pour the tomatoes, broth, and half-and-half into the slow cooker. Stir everything together.
  • Place the lid on the slow cooker. Cook on High for 3-4 hours or on Low for 6-7 hours.
  • Use an immersion blender right in the slow cooker to blend the soup until smooth. Or add about half of the soup to a blender and blend until smooth. Repeat with the remaining half (Please use caution when blending hot soup. Hold the blender lid closed using a kitchen towel, pulse, and don’t try to blend all of the soup at once.).
  • Add the soup back into the slow cooker and serve right away, or place the lid back on and set to warm until ready to serve.
  • To serve, garnish each serving with some of the fresh basil leaves and a bit of the shredded parmesan cheese.

Notes

You can make this tomato soup as a dump and go recipe if you like, without having to sauté the vegetables. I recommend sautéing the veggies if you have time as the flavor is even better!

Nutrition

Serving: 1.5cups | Calories: 190kcal