Creamy Crock Pot Tomato Soup (Perfect with Grilled Cheese!)
There’s something magical about a rainy, cool day, a crock pot simmering away, and the promise of grilled cheese on the side. This Creamy Crock Pot Tomato Soup is comfort food at its finest—rich, velvety, and bursting with slow-cooked flavor. Just toss everything in, let the crock pot work its magic, and before you know it, you’ll be dunking a golden, melty grilled cheese into a steaming bowl of tomato goodness!
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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. Don’t let the simplicity of this recipe fool you-it is bursting with tomato flavor.
It’s 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
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 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.
1. Combine ingredients: Add the crushed tomatoes, chicken stock, tomato paste, and all seasonings to your crock pot. Stir well to blend.
2. Slow cook: Cover and cook on low for 4–6 hours or on high for 2 hours, allowing the flavors to develop.
3. Add creaminess: Stir in the butter and heavy cream until fully incorporated. Taste and adjust seasonings if needed before serving.
4. Enjoy! Serve this cozy soup up with a warm grilled cheese, salad or crusty bread.
Tips and Variations
- Make it vegetarian: Swap the chicken stock for vegetable stock.
- Make it vegan: Use plant-based heavy cream (it’s delicious!) or skip the cream entirely.
Serving suggestions:
- Pair with grilled cheese sandwiches, grilled cheese croutons, homemade croutons, crusty bread, or garlic toast.
- Add a fresh side salad like my favorite 1905 Salad.
Flavor boosts:
- Stir in chopped fresh basil or flat-leaf Italian parsley right before serving.
- Garnish with a drizzle of cream, swirl of olive oil, freshly grated Parmesan, or crispy Parmesan chips.
Recipe variations:
- Use whole peeled tomatoes instead of crushed. Cook as directed, then blend with an immersion blender for a silky-smooth soup.
Storage & leftovers:
- Refrigerate in an airtight container for 4–5 days.
- Turn leftovers into tortellini soup—just heat on the stove, then add frozen or refrigerated tortellini, cannellini beans, and spinach for a whole new meal.
- Freezes beautifully! Cool completely, transfer to a freezer-safe container (I love Souper Cubes), and freeze for up to 6 months. Reheat straight from frozen on the stovetop.
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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More To Love
- Easy Crock Pot Meat Sauce
- Crock Pot Italian Beef Sandwiches
- Crock Pot Mississippi Pot Roast
- Minestrone Soup
- Slow Cooker Stuffed Pepper Soup
The coziest dinner ever—Creamy Crock Pot Tomato Soup served with melty grilled cheese! This easy slow cooker recipe is perfect for busy weeknights or chilly weekends.
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Creamy Crock Pot Tomato Soup
Equipment
Ingredients
Method
- Add the crushed tomatoes, chicken stock, tomato paste, and all seasonings to your crock pot. Stir well to blend.
- Cover and cook on low for 4–6 hours or on high for 2 hours, allowing the flavors to develop.
- Stir in the butter and heavy cream until fully incorporated. Add fresh basil. Taste and adjust seasonings if needed before serving.
- Spoon into bowls and enjoy!
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.