Slow Cooker Tomato Soup - Cozy, Low-Effort Comfort
Slow cooker tomato soup simmered to rich, velvety perfection. A cozy, homemade classic bursting with flavor and effortless comfort.
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
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried basil or 1/4 cup fresh basil leaves
- ½ teaspoon dried oregano
- 1/4–1/2 teaspoon red pepper flakes, optional
- ½ 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)
Instructions
- 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.
