Ah yes 😏 — slow cooker tomato soup! Creamy, comforting, and hands-off — perfect for a cozy day. Here’s a foolproof version:
Slow Cooker Tomato Soup
Ingredients (serves 4–6)
- 2 cans (28 oz / 800 g each) whole or diced tomatoes
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 carrot, chopped (for natural sweetness)
- 2 cups vegetable or chicken broth
- 1 tsp dried basil or Italian seasoning
- 1 tsp sugar (optional, balances acidity)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup heavy cream or milk (optional, for creaminess)
- Optional garnish: fresh basil, croutons, shredded cheese
Instructions
- Add ingredients to slow cooker
- Combine tomatoes, onion, garlic, carrot, broth, basil, sugar, salt, and pepper.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Vegetables should be very tender.
- Blend the soup
- Use an immersion blender directly in the slow cooker, or transfer to a blender in batches.
- Blend until smooth.
- Add cream (optional)
- Stir in heavy cream or milk for a richer, creamier soup.
- Taste and adjust seasoning.
- Serve
- Hot, garnished with fresh basil, croutons, or a drizzle of cream.
- Pairs perfectly with grilled cheese sandwiches.
💡 Tips for Perfect Slow Cooker Tomato Soup
- For extra depth, roast tomatoes and garlic in the oven before adding to the slow cooker.
- Add a pinch of smoked paprika or red pepper flakes for a subtle kick.
- Leftovers taste even better the next day — flavors deepen overnight.
I can also give a “creamy roasted tomato basil slow cooker soup” version that’s ultra-rich, velvety, and restaurant-quality 😏.
Do you want me to do that?
