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overhead view of black slow Cooker with white ladle inserted into tomato soup with fresh basil on top
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Homemade Slow Cooker Tomato Soup

Homemade Slow Cooker Tomato Soup delivers the nostalgia of childhood, but with a richer, more elevated taste and texture. This creamy soup, made with canned tomatoes, has a velvety texture that’s perfect for a cozy meal at home. Enjoy this tasty comfort meal with a slice of crusty bread or your favorite sandwich!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 133kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • Immersion blender

Ingredients

  • 2 28 oz cans whole peeled tomatoes, with juices
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup heavy cream added at the end
  • 1 tablespoon butter added at the end
  • 1 tablespoon tapioca flour or cornstarch + 1 tablespoon of water stirred into a slurry added at the end)
  • 1 tablespoon sugar added at the end

Instructions

  • Add tomatoes, tomato paste, vegetable broth, onion powder, garlic powder, salt, pepper, basil, and oregano to slow cooker
  • Use a spoon to gently break up tomatoes
  • Cover and cook on low for 6-7 hours or high for 3-4 hours
  • Blend soup until completely smooth using an immersion blender or blender
  • Stir in heavy cream, butter, slurry, and sugar until melted and well incorporated
  • Taste and adjust seasoning, and add more sugar if soup tastes overly acidic

Notes

  • Store leftover soup in an airtight container in the fridge for up to 3 days.
  • Freeze for up to 3 months without adding cream, butter, or slurry. Thaw the soup in the fridge and add the remaining ingredients when reheating.
  • Reheat single servings in the microwave, or warm up larger portions on the stovetop over medium heat.
  • Add dairy after cooking to prevent curdling, and let the soup cool slightly before stirring it in.
  • Blend the soup thoroughly for a classic, velvety smooth texture.
  • The finished texture should be smooth and creamy, not chunky.
  • Add more sugar as needed to balance acidity.

Nutrition

Calories: 133kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1117mg | Potassium: 344mg | Fiber: 2g | Sugar: 8g | Vitamin A: 846IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 2mg