There’s something undeniably comforting about a warm bowl of tomato soup, especially when it’s been simmering all day in a crockpot. This Crockpot Tomato Soup is creamy, rich, and full of roasted tomato flavor. It transforms basic pantry staples into a soul-soothing dish that feels like a hug in a bowl. Plus, it’s ideal for busy days when you want dinner ready with minimal effort.

Whether you’re cozying up on a cold evening or need something quick and wholesome for lunch, this tomato soup delivers. It’s naturally vegetarian, easily made vegan, and pairs beautifully with everything from classic grilled cheese to crusty artisan bread.

What Kind of Tomatoes Should I Use?

Canned whole peeled San Marzano tomatoes are the gold standard for this recipe. They’re sweet, low in acidity, and bring that rich, velvety flavor that makes this soup irresistible. If you can’t find San Marzano, opt for a good quality canned whole tomato with no added herbs.

Fresh Roma tomatoes can be roasted and blended in too if you’re in the mood to go fully homemade, but canned makes this recipe super weeknight-friendly.

Ingredients for the Crockpot Tomato Soup

Canned Whole Tomatoes: The base of our soup. Choose San Marzano for the best depth of flavor.

Yellow Onion: Adds subtle sweetness and builds a savory backbone to balance the acidity of the tomatoes.

Garlic Cloves: Essential for depth and a touch of earthiness. Don’t skip this!

Carrot: A secret weapon for natural sweetness that balances the tartness of the tomatoes without adding sugar.

Vegetable Broth: Adds volume and savory flavor. Use low sodium to control the salt.

Heavy Cream (or Coconut Milk): For that luxurious creamy texture. Coconut milk keeps it dairy-free.

Olive Oil: Used for sautéing and adds richness.

Salt & Black Pepper: Simple seasoning that makes all the difference.

Fresh Basil Leaves: Optional, but it adds a vibrant freshness and aroma when serving.

How To Make the Crockpot Tomato Soup

Step 1: Sauté the Base Flavors

Start by heating olive oil in a skillet over medium heat. Add chopped onions, garlic, and carrots. Cook until softened and slightly golden to enhance the soup’s depth.

Step 2: Combine in the Crockpot

Transfer the sautéed mixture into the crockpot. Add the canned tomatoes (with their juices) and vegetable broth. Give it a gentle stir.

Step 3: Let It Slow Cook

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. This slow simmer helps all the flavors meld together beautifully.

Step 4: Blend Until Smooth

Using an immersion blender, puree the soup directly in the crockpot until smooth and creamy. Alternatively, let it cool slightly and blend in batches using a countertop blender.

Step 5: Stir in Cream

Once smooth, stir in the heavy cream or coconut milk. Let it heat through for another 10-15 minutes.

Step 6: Season and Serve

Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil or cream if desired.

How to Serve and Store Crockpot Tomato Soup

This soup is made for dipping and sipping! Serve it warm with a crusty slice of sourdough, grilled cheese sandwich, or even garlic butter naan. It also makes a lovely starter for a cozy dinner party or a comforting lunch on a rainy day.

To store leftovers, let the soup cool completely and transfer it into airtight containers. It will keep well in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to refresh the texture.

Frequently Asked Questions

Can I make this tomato soup dairy-free?

Yes! Simply substitute the heavy cream with full-fat coconut milk or your favorite plant-based cream. It stays silky and rich without any dairy.

Can I use fresh tomatoes instead of canned?

Absolutely. Roasting fresh Roma tomatoes before blending adds incredible flavor. Just be sure to peel them first, or strain the soup after blending to remove skins.

What can I add for more protein?

Try stirring in white beans or cooked lentils before blending for added protein and a thicker texture. You could also top each serving with grilled cheese croutons or a dollop of Greek yogurt.

Is this soup freezer-friendly?

Definitely. Once cooled, pour the soup into freezer-safe bags or containers. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I cook this on the stovetop instead?

Yes! Simmer everything in a large pot for 30–40 minutes until the veggies are soft, then blend and finish with cream as directed.

What toppings go well with tomato soup?

Fresh basil, a swirl of cream, cracked black pepper, parmesan shavings, or even spicy chili oil work wonders for presentation and flavor.

Want More Soup Ideas?

If you loved this cozy Crockpot Tomato Soup, you’ll definitely want to try these comforting and flavorful bowls next:

Creamy Shrimp Chowder for a seafood twist.
Crockpot Cheese Tortellini and Sausage when you want something heartier.
Zesty Tuscan Artichoke Soup for bold, Mediterranean-inspired flavors.
Crockpot Thai Coconut Chicken Soup with creamy spice and depth.
Creamy Parmesan Italian Sausage Soup to warm your weeknights with savory comfort.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time: Life with Nina on Pinterest

Let me know in the comments how yours turned out. Did you go with heavy cream or try coconut milk? Add a little spice? Blend in extra herbs?

I love seeing how others bring these recipes to life. Share your version and let’s inspire each other in the kitchen!

Crockpot Tomato Soup

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 6–7 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soups
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Crockpot Tomato Soup is creamy, comforting, and packed with rich tomato flavor. It simmers low and slow in your slow cooker, making it an easy hands-off meal. Perfect for chilly evenings or quick lunches, and can be made dairy-free with one simple swap.