Crock Pot Tomato Soup

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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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crock pot tomato basil soup recipe

Why you’ll love it!

Crock pot tomato soup is made with simple panty 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!

crock pot tomato basil soup recipe

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 tomato puree– or canned crushed tomatoes.
  • 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. Add the tomato puree, 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.
  2. Add the butter and heavy cream and stir to incorporate.
crock pot tomato basil soup recipe

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 pureed 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.

You might also like these crock pot recipes:

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crock pot tomato basil soup recipe

Crock Pot Tomato Soup

Steph Gigliotti
A flavorful, creamy tomato soup make in your crock pot.
4.67 from 6 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine American
Servings 8 cups
Calories 200 kcal


  • 4 cups chicken stock or vegetable stock
  • 28 ounce can tomato purée
  • 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
Shop Ingredients on Jupiter


  • To your crock pot add the tomato puree, 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.


Calories: 200kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 995mgPotassium: 500mgFiber: 2gSugar: 7gVitamin A: 1026IUVitamin C: 8mgCalcium: 47mgIron: 2mg
Keyword comfort food, crock pot, easy dinner ideas, fall recipes, slow cooker recipes, soup, tomato basil soup, weeknight recipes
Tried this recipe?Let us know how it was!

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  1. I accidentally added the cream and butter with the rest of the ingredients. Will it curdle?

      1. If I omit the cream, do I omit the butter too?

  2. Do you use salted or unsalted butter?

  3. 5 stars
    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!

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