Making your own rich and creamy slow cooker tomato soup just got easier. The combination of tomato, garlic, broth, and a flour mixture makes for a soup that’s good for dinner and lunch leftovers.
This time of year we need all the soup recipes we can get! We also make Slow Cooker Buffalo Chicken Soup, Chicken and Dumplings, and Minestrone Soup often!
Why this recipe works
It’s easy to opt-in for grabbing a few cans of soup from the grocery store shelves, but that may not be the best option, nutritionally speaking. On the other hand, trying to recreate a classic soup that most people have typically enjoyed from the can is often seen as intimidating. But not anymore!
This crockpot creamy tomato soup recipe works because the ingredients are simple, the instructions are easy to understand, and it’s overall better choice nutrition-wise.
In addition to those perks, the prep time is minimal, and the cooking time is perfect, making this an ideal meal for a busy weeknight with enough leftovers to enjoy the next day.
Recipe Ingredients
- Tomatoes – three types are used in this recipe: diced Italian from the can, tomato paste, and a large beefsteak tomato (diced).
- Chicken broth – any brand will do, you can use chicken stock if that’s what you have on hand.
- Roux – the white variety made by combining flour and water is used to help the tomato soup thicken.
- Butter – added for the fat content and for helping create a robust soup.
- Garlic – this recipe calls for fresh garlic cloves and garlic powder.
- Heavy Cream – gives the soup a rich and silky flavor.
- For topping – a cream swirl using heavy whipping cream and shredded parmesan cheese add the perfect finishing touches of flavor.
Step-by-Step Directions
Step One – In a small bowl, make the roux by combining flour and water. Stir until mixed well.
Step Two – Add the undrained can of diced tomatoes, large diced tomato, minced garlic, and onion to the crockpot. Then, add all other liquids (flour mixture, broth, heavy whipping cream), butter, and garlic powder.
Step Three – Add tomato paste.
Step Four – Stir to combine.
Step Five – 30 minutes before the soup is finished cooking, use an immersion blender, blending until smooth.
Step Six – Before serving, add cream swirl, shredded parmesan cheese, and fresh basil. Add cooked sausage at this point if desired.
Variations
- Tomato Basil – There are many variations of this soup, with the most popular being tomato basil soup. Everything is pretty much the same, except a nice helping of fresh basil is added toward the beginning and cooked with the rest of the ingredients (or dried basil works too!).
- Chicken – Another variation adds chicken. Add two small chicken breasts to the slow cooker at the beginning of the cooking time. Before blending remove and shred. Blend the soup, then stir in the shredded chicken.
- Veggie Packed – Add more herbs and vegetables. Celery, carrots, thyme, and oregano are a few additions that pair perfectly with this soup; no one will even know you snuck in extra vegetables after pulverizing.
Recipe FAQs
Yes! Everything can go according to the recipe; however, be sure to use a big pot and set the heating on simmer for about an hour before blending (stirring often); you may need to add additional broth.
You can use 5 cups of vegetable broth in substitution for the chicken broth. They are both similar in flavor.
It sure does! You can make several batches and freeze them in an airtight container or freezer bags to quickly grab for a quick meal. If you choose to keep the leftovers in the refrigerator, they will keep for about three days.
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Slow Cooker Tomato Soup Recipe
Equipment Needed:
Ingredients:
- 4 tbsp flour
- 6 tbsp water
- 28 oz. can italian style diced tomatoes
- 1 large tomato diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 2 Tbsp. Tomato paste
- 4 Tbsp. salted butter
- 1 cup heavy whipping cream (do not substitute, lower fat dairy can seperate).
- 1 Tbsp. garlic powder
- 1/4 cup shredded parmesan cheese
- 3 Tbsp. fresh basil chopped
- 1 lb. pork sausage (optional, cook and crumble and add at end of cooking time if desired)
- additional heavy cream for serving for swirling on top
Instructions:
- In a small bowl, whisk the flour and water.
- Add canned tomatoes (do not drain), diced tomato, diced onions, and minced garlic to the slow cooker. Pour in flour mixture, chicken broth, tomato paste, butter, 1 cup heavy whipping cream, and garlic powder. Stir to combine. Cover and set the slow cooker to high and cook for 3 hours, or low for 5 hours.
- Use an immersion blender to blend the soup or place the soup in a blender in batches in a stand blender (be sure lid is on well).
- Top with shredded parmesan and fresh basil. Swirl ¼ cup of heavy whipping cream into the soup. Enjoy!
- If you want sausage, brown and crumble it. Stir into the finished soup.
Recipe Notes:
- Tomato Basil – There are many variations of this soup, with the most popular being tomato basil soup. Everything is pretty much the same, except a nice helping of fresh basil is added toward the beginning and cooked with the rest of the ingredients.
- Chicken – Another variation adds chicken. Add two small chicken breasts to the slow cooker at the beginning of the cooking time. Before blending remove and shred. Blend the soup, then stir in the shredded chicken.
- Veggie Packed – Add more herbs and vegetables. Celery, carrots, thyme, and oregano are a few additions that pair perfectly with this soup; no one will even know you snuck in extra vegetables after pulverizing.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Great easy meal with our grilled cheese sandwiches as we wait out Hurricane Idalia.