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.
Ingredients
2 cans (28 oz each) whole peeled San Marzano tomatoes
1 medium yellow onion, chopped
3 garlic cloves, minced
1 medium carrot, peeled and chopped
3 cups vegetable broth
1 cup heavy cream or full-fat coconut milk
1 tablespoon olive oil
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Fresh basil leaves for garnish (optional)
Instructions
1. Heat olive oil in a skillet over medium heat. Add chopped onions, garlic, and carrots. Sauté until softened and golden, about 5–7 minutes.
2. Transfer the mixture to the crockpot. Add the canned tomatoes with their juice and the vegetable broth. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Use an immersion blender to blend the soup until smooth directly in the crockpot, or carefully transfer to a blender in batches.
5. Stir in heavy cream or coconut milk. Let it warm through for an additional 10–15 minutes.
6. Taste and adjust seasoning with salt and pepper. Garnish with basil and a drizzle of olive oil or cream, if desired. Serve warm.
Notes
Sautéing the veggies before adding them to the crockpot adds a delicious caramelized flavor base.
If using coconut milk, shake the can well before adding it to the soup.
Use an immersion blender carefully—let the soup cool a few minutes to prevent splatter.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 8g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
Keywords: crockpot tomato soup, creamy tomato soup, slow cooker soup