Tomato soup has a way of making everything feel a little calmer. When it’s cold outside or you’re craving something soothing, a bowl of creamy, rich tomato soup hits the spot. This slow cooker version keeps things easy: toss in the ingredients, let time do the work, then blend until silky.

It’s simple, satisfying, and full of real tomato flavor. Pair it with grilled cheese or crusty bread and call it dinner.

What Makes This Special

This isn’t the thin, metallic-tasting soup from a can. It’s fresh, velvety, and naturally sweet from slow-cooked tomatoes and onions.

The slow cooker draws out deep flavor without babysitting a pot on the stove. A touch of cream adds richness, but you can keep it dairy-free if you want. It’s budget-friendly, freezes well, and feeds a crowd with very little effort.

Close-up detail shot of slow cooker tomato soup

Ingredients

2 cans (28 ounces each) whole peeled tomatoes, with juices
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 medium carrots, peeled and chopped
2 tablespoons tomato paste
3 cups low-sodium vegetable broth (or chicken broth)
2 tablespoons olive oil or unsalted butter
1 teaspoon sugar (or to taste), optional
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil or 1/4 cup fresh basil leaves
1/2 teaspoon dried oregano
1/4–1/2 teaspoon red pepper flakes, optional
1/2 cup heavy cream or half-and-half (optional for creaminess)
1–2 teaspoons balsamic vinegar or lemon juice, to finish
Fresh basil, croutons, or grated Parmesan for serving (optional)

How To Make This Slow Cooker Tomato Soup

Load the slow cooker: Add tomatoes with their juices, onion, garlic, carrots, tomato paste, broth, olive oil, salt, pepper, basil, oregano, and red pepper flakes if using.
Stir to combine.
Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the carrots are very tender and the flavors are blended.
Blend until smooth: Use an immersion blender directly in the slow cooker to blend until silky. For extra smooth soup, blend in batches in a countertop blender, then return to the slow cooker.
Adjust the balance: Taste. If it’s too tangy, stir in 1 teaspoon sugar and a splash of cream.
If it needs brightness, add 1–2 teaspoons balsamic vinegar or lemon juice.
Finish with cream (optional): Stir in the heavy cream or half-and-half. Warm through for 5 minutes but don’t boil.
Serve: Ladle into bowls and top with fresh basil, a drizzle of olive oil, croutons, or grated Parmesan. Add a grilled cheese for classic comfort.

Tasty top view of slow cooker tomato soup

Storage Instructions

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 3 months.
Leave out the cream before freezing; add it when reheating.
Reheat: Warm gently on the stove over medium-low heat, stirring often. If it’s too thick, loosen with broth or water. Avoid boiling once cream is added.

Why This is Good for You

Tomatoes are rich in lycopene, an antioxidant linked to heart health.

Cooking tomatoes actually helps your body absorb lycopene better. Carrots add vitamin A, and you control the sodium by using low-sodium broth. If you skip or reduce the cream, it’s a naturally lighter soup that still tastes indulgent.

It’s a cozy way to pack in vegetables without feeling like you’re eating a salad.

Pitfalls to Watch Out For

Metallic taste: Low-quality canned tomatoes can taste tinny. Use good whole peeled tomatoes like San Marzano or a reputable brand.
Grainy texture: Undercooked carrots or onions won’t blend smoothly. Cook until very soft before blending.
Curdled dairy: Adding cold cream to boiling soup can split it.
Lower the heat and stir in room-temperature cream at the end.
Too acidic: Tomatoes vary. Balance with a pinch of sugar and a little cream, or mellow with extra olive oil. Finish with vinegar sparingly—just enough to brighten, not sour.
Over-thinning: Add broth gradually.
If it ends up too thin, simmer uncovered on the stove for a few minutes to reduce.

Recipe Variations

Roasted Tomato Boost: Roast fresh Roma or cherry tomatoes with olive oil and salt at 425°F until blistered, then add to the slow cooker for deeper flavor.
Creamy Tomato Basil: Add a big handful of fresh basil at the end and blend. Finish with extra virgin olive oil and Parmesan.
Dairy-Free Creaminess: Swap cream for coconut milk or a splash of cashew cream for a silky texture without dairy.
Smoky Tomato Soup: Add 1 teaspoon smoked paprika or a diced roasted red pepper. A splash of Worcestershire (or tamari for vegetarian) adds depth.
Protein Packed: Stir in cooked white beans before blending, or add mini meatballs or shredded rotisserie chicken after blending.
Tomato Bisque: Use butter instead of olive oil and finish with extra cream.
Serve with puff pastry croutons for a restaurant feel.
Spicy Kick: Add Calabrian chili paste, more red pepper flakes, or a bit of harissa.
Herb Swap: Try thyme and bay leaves instead of basil and oregano. Remove bay leaves before blending.

FAQ’s For Slow Cooker Tomato Soup

Can I use fresh tomatoes instead of canned?

Yes. Use about 4–5 pounds of ripe tomatoes, cored and roughly chopped. For best flavor, roast them first with olive oil and salt until soft and caramelized, then add to the slow cooker with the remaining ingredients.

Do I need to peel the tomatoes?

No. If you blend thoroughly, you won’t notice the skins. If you’re sensitive to texture, use an immersion blender followed by a quick pass through a fine-mesh sieve.

How can I make it thicker?

Reduce the broth by 1/2–1 cup to start, or simmer the blended soup uncovered for a few minutes. You can also add a spoonful of tomato paste or a small peeled potato to the slow cooker for body.

What if I don’t have an immersion blender?

Carefully transfer the soup in batches to a countertop blender. Vent the lid slightly and cover with a towel to prevent steam buildup. Blend until smooth, then return to the slow cooker.

Is this gluten-free?

Yes, as written. Just check labels on broth and tomato paste. Skip croutons or use gluten-free ones if needed.

Can I make it vegan?

Absolutely. Use olive oil instead of butter and skip the cream, or swap in coconut milk or cashew cream for richness.

What should I serve with it?

Grilled cheese is classic. Try sourdough or a cheddar and mozzarella blend. A simple green salad, garlic bread, or a grilled chicken sandwich also pairs well.

Why add sugar to tomato soup?

Just a pinch helps balance the acidity of tomatoes. It shouldn’t taste sweet—just round and smooth. If your tomatoes are naturally sweet, you may not need it.

Can I double the recipe?

Yes, if your slow cooker is large enough to leave at least an inch of headspace. Cooking time is about the same; just blend carefully.

How do I fix a soup that tastes flat?

Add a pinch of salt, a small splash of vinegar or lemon juice, and a drizzle of good olive oil. Sometimes a bit more black pepper or basil wakes everything up.

In Conclusion

This Slow Cooker Tomato Soup is all about easy comfort with fresh, honest flavor.

It’s low-effort, budget-friendly, and flexible enough to fit your diet and your schedule. With a few pantry staples and a couple of hours, you’ll have a silky, satisfying soup that tastes like you worked a lot harder than you did. Keep it simple, or dress it up—either way, it’s a winner on any weeknight.