Crock Pot Tomato Soup is made with simple pantry ingredients and so easy to put together, making it a perfect weeknight family dinner!
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Why you’ll love it!
Crock pot tomato soup is made with simple pantry staple ingredients and takes only minutes to prepare, making this a perfect weeknight dinner. It is bursting with tomato flavor. Its warm and comforting, the ultimate cozy soup for a chilly day; especially with a gooey grilled cheese on the side. (Or as “croutons”!) This will be your new go to tomato soup recipe! It’s almost easier than opening a can of soup!
What you’ll need to make Crock Pot Tomato Soup
- 5-7 Quart Crock Pot
- Chicken stock– homemade or store bought. Every time I get a rotisserie chicken I make stock from it and freeze it for easy soups like this!
- Canned crushed tomatoes with basil
- Tomato paste
- Seasonings– dried basil, oregano, salt, pepper, sugar
- Butter– just 2 tablespoons for added richness but you could add more as desired.
- Heavy cream– I’ve used regular heavy cream and plant based and both turned out delicious.
How to make Crock Pot Tomato Soup
This creamy tomato soup is made in a few easy steps.
- Add the crushed tomatoes, chicken stock, tomato paste, and seasonings to the crock pot. Cover and cook on low for 4-6 hours or on high for 2 hours.
- Add the butter and heavy cream and stir to incorporate.
Get more Crock Pot Recipes Here
Tips, Tricks, and Suggestions
- Substitute vegetable stock for the chicken stock to make this vegetarian. I’ve also used plant based heavy cream and it’s delicious! You could leave out the cream completely for a vegan soup.
- Serve this soup with grilled cheese sandwiches, grilled cheese croutons, homemade croutons, crusty bread, or garlic toast. Also amazing with a side salad such as my favorite 1905 Salad.
- Add fresh chopped basil or flat leaf Italian parsley at the end for extra flavor.
- Top with extra cream, a swirl of olive oil, freshly grated parmesan cheese, or parmesan crisps for extra flavor.
- Use whole peeled tomatoes instead of crushed tomatoes. Cook as directed and use an immersion blender at the end for a smooth soup.
- Refrigerate leftovers for 4-5 days. This makes the easiest tortellini soup! Reheat leftover soup in a pot on the stove, add frozen or refrigerated tortellini, cannellini beans, and spinach and you have a whole new dish!
- This freezes well too! Let the soup cool completely before adding to a freezer safe container. I absolutely love these Souper Cubes for freezing! The soup will be good in the freezer for 6 months. Just reheat it on the stovetop from frozen.
Leftover Love
Have leftovers? Make a hearty second day soup!
Cook 1/2 pound of sausage in a pan and drain the grease. While that’s cooking boil a bag of tortellini or mini ravioli and drain.
Heat the soup in a pot on the stove over medium heat. Add in the cooked sausage, cooked tortellini, some fresh parmesan cheese and a couple handfuls of spinach. Stir until the spinach wilts and serve with crusty bread or Easy Garlic Knots.
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Try these next
- Easy Crock Pot Meat Sauce
- Crock Pot Italian Beef Sandwiches
- Crock Pot Mississippi Pot Roast
- Minestrone Soup
- Slow Cooker Stuffed Pepper Soup
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Crock Pot Tomato Soup
Equipment
Ingredients
- 4 cups chicken stock or vegetable stock
- 28 ounce can crushed tomatoes with basil
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 2 tbsp butter
- 1 cup heavy cream
Instructions
- To your crock pot add the crushed tomatoes , chicken stock, tomato paste, sugar, and all seasonings.
- Cook on low 4-6 hours or high 2-3 hours.
- Add in the butter and heavy cream and stir until the butter ins melted into the soup.
- Garnish with fresh basil or parsley.
I accidentally added the cream and butter with the rest of the ingredients. Will it curdle?
HI, no it should be ok
If I omit the cream, do I omit the butter too?
It would be up to you, you can leave in the butter to make it velvety, if you’d like.
Do you use salted or unsalted butter?
I use unsalted, but salted butter would be ok too.
I was in a hurry, so made it in a Dutch oven on my stove top. Had to sub a large can of petite diced tomatoes, a small can of tomato paste and a large can of evaporated milk. It was just delicious, but I do plan on grocery shopping tomorrow and purchasing the correct ingredients, so I’m sure it will be even better, and I will use my slow cooker, too. Thanks for a great recipe!
sounds yummy!
I absolutely loved this crockpot tomato soup. I did add some fresh basil when adding the butter and cream. My husband had 2 bowls. I do have some left over so I’m trying your next day add TORTELLINI, spinach, and white beans. Thank you for all your wonderful recipes. Especially Crocktober ones.
That’s so great to hear, thank you for sharing! I appreciate your support!
This was delicious! I have to ask, would there be a big change in taste if I left out the sugar next time? My mom is diabetic.
You can leave it out, the sugar just helps the acidity from the tomatoes. Throw in a carrot instead and will do the job of the sugar. 🙂
What do you mean by throw in a carrot? I’m sorry, I just need specifics. Thanks!
If you’d like, add 1 carrot to the soup while it’s cooking. The carrot helps to reduce the acidity from the tomatoes.
Can I freeze leftovers?
absolutely! This soup freezes well. It’s good up to 6 months in the freezer. When you’re ready to eat it you can re-heat in in a pot over medium heat straight from frozen, or thaw in the fridge overnight and then re-heat.