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 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!
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.
- 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.
- Add the butter and heavy cream and stir to incorporate.
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:
Crock Pot Tomato Soup
- 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
- 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.