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Crock Pot Tomato Soup Recipe
Ash Tyrrell

Crock Pot Tomato Soup Recipe

I still remember the first time I dumped a pile of fresh tomatoes into my crockpot without peeling a single one, walked away for a few hours, and came back to the coziest bowl of soup I'd made all year. I make this on repeat every time I end up with more tomatoes than I know what to do with, and honestly, it's turned into one of my most requested fall recipes.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3.5 lb fresh tomatoes roughly chopped – I like using plum or Roma tomatoes since they're meaty and won't water down the soup
  • 1 tsp salt – helps draw out the natural juices from the tomatoes as they cook
  • 1 medium onion sliced – builds the savory base flavor of the soup
  • 6 cloves garlic crushed – adds warmth and depth without overpowering the tomato flavor
  • 3.5 tbsp butter – gives the soup a rich silky finish
  • 1 tbsp balsamic vinegar – balances the tomatoes' acidity with a touch of sweetness
  • 2 tsp sugar – rounds out any bitterness from the tomato skins
  • 0.5 cup parmesan pecorino, or another hard Italian cheese – stir it in fresh for the best melt and flavor, pre-shredded doesn't melt as smoothly
  • 60 ml about 1/4 cup double cream (heavy cream) – this is what makes the soup taste indulgent and velvety
  • A handful of fresh basil leaves – always use fresh here dried basil won't give you the same bright, fragrant finish

Method
 

  1. Add the chopped tomatoes, sliced onion, crushed garlic, butter, balsamic vinegar, sugar, and salt straight into your slow cooker. Set it to HIGH for a minimum of 3 hours, or LOW if you'd rather let it go for 5 hours or longer. I like to lift the lid once, about halfway through, just to give everything a quick stir once the butter has melted in.
  2. You'll know it's ready to move forward once the tomatoes have completely broken down and the onion has turned soft and translucent. Every slow cooker runs a little differently, so keep an eye on it the first time you make this. If you're not quite ready to eat, simply switch it over to LOW and let it hold until you are.
  3. Once the tomato mixture is fully cooked down, it's time to blend. I always reach for my immersion blender since I can blend everything right in the pot without any mess. If you're using a countertop blender instead, let the mixture cool slightly first before transferring it in batches.
  4. Once your soup is silky smooth, stir in the parmesan and double cream until fully combined. Add the fresh basil leaves and pulse briefly, just enough to distribute the flavor while leaving small green flecks visible throughout the soup
  5. If you blended everything with an immersion blender, you can serve right away or switch the slow cooker to the KEEP WARM setting until you're ready to eat. If you used a countertop blender and the soup cooled down, just return it to the crockpot for another 15 to 20 minutes to warm back through before serving.

Notes

  • I always choose meaty tomatoes like plum or Roma over watery varieties. It gives the soup a much better body and texture.
  • I like to toast a little extra garlic in butter before adding it, just to deepen the flavor even more (totally optional, but I love it).
  • I never skip stirring halfway through cooking. It helps everything melt and combine evenly instead of sitting in separate layers.
  • I always add the basil at the very end so it stays bright green and fragrant instead of turning dull from prolonged heat.
  • I taste before serving and adjust the salt or sugar slightly, since tomato sweetness can vary a lot depending on the season.