Slow Cooker Tomato Soup

Name: Slow Cooker Tomato Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cans (28 oz each) crushed tomatoes; 3 cups vegetable or chicken broth; 1 large onion, quartered; 6 cloves garlic, peeled and smashed; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 cup heavy cream; 3 tablespoons butter; 2 tablespoons tomato paste; 1 tablespoon sugar; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; Fresh basil for garnish; Grilled cheese sandwiches for serving

There's something magical about coming home to the aroma of slow cooker tomato soup that's been simmering all day. The hours of gentle heat transform simple ingredients into something deeply flavorful—rich, complex, and impossibly silky. And the best part? It basically cooks itself.

This dump-and-go recipe requires just 10 minutes of prep in the morning. Then your slow cooker does all the work, melding tomatoes, aromatics, and herbs into comfort food perfection. By dinner time, you just blend, add cream, and serve.

Why Slow Cooker Tomato Soup?

Time is the secret ingredient here. The low, gentle heat of a slow cooker allows flavors to meld and deepen in ways stovetop cooking can't replicate in 30 minutes. Onions and garlic become meltingly sweet, tomatoes develop concentrated richness, and the whole house smells incredible by dinner.

The Dump-and-Go Advantage

No sautéing required: Everything goes in raw—just roughly chop and add.
Flexible timing: Cook 4-6 hours on LOW or 2-3 on HIGH. Can even go 8 hours.
Hands-off: No stirring, no watching. Set your timer and walk away.
Deeper flavor: Hours of gentle cooking creates complexity stovetop can't match.

Step-by-Step Guide

Morning prep (10 minutes). Quarter the onion, smash garlic, roughly chop carrots and celery. No need for precision—everything gets blended.
Load the slow cooker. Add tomatoes, broth, vegetables, butter, and seasonings. Give it a stir.
Set and forget. Cover and cook on LOW 4-6 hours or HIGH 2-3 hours. Go to work, run errands, or relax.
Blend smooth. Use an immersion blender right in the slow cooker until silky.
Finish with cream. Stir in cream, season to taste, and serve with grilled cheese.

Timing Tips

4 hours on LOW: Vegetables tender, good flavor development.

6-8 hours on LOW: Even deeper flavors, perfect for workdays. Can't overcook!

2-3 hours on HIGH: Good for shorter timing, still develops nice flavor.

Serving Suggestions

This is the quintessential grilled cheese soup. Make a batch of your favorite grilled cheese sandwiches—classic American, fancy gruyère, or anything in between. Dunk generously. Other options: crusty bread, garlic toast, or a simple salad.

Variations

Roasted tomato version: Use fire-roasted canned tomatoes for smoky depth.
Cheesy: Add 1 cup grated parmesan when blending.
Spicy: Increase red pepper flakes or add a diced chipotle.
Vegan: Replace butter with olive oil and cream with coconut milk.

Storage Tips

Slow cooker soup keeps beautifully—refrigerate for up to 5 days or freeze (without cream) for 3 months. The flavors continue to develop, often tasting even better the next day. Add fresh cream after reheating.

Frequently Asked Questions

Why make tomato soup in a slow cooker?

Slow cooking allows flavors to develop deeply over hours without attention. The low, gentle heat melds ingredients beautifully and you come home to ready-to-eat soup. Perfect for busy days.

Can I leave slow cooker tomato soup all day?

Yes! Cook on LOW for up to 8 hours while at work. The soup won't overcook—it just develops more flavor. Perfect for coming home to hot, ready dinner.

Do I need to sauté anything first?

No! That's the beauty of this recipe. Everything goes in raw and the slow cooker does all the work. Just chop, dump, and go.

When do I add the cream?

Add cream after blending, at the very end. Adding cream too early can cause it to curdle during the long cooking time.

Can I freeze slow cooker tomato soup?

Yes! Freeze without cream for up to 3 months. Add fresh cream after thawing and reheating for best texture.