This crockpot tomato soup is about turning simple, store-bought tomatoes into something richer, deeper, and just a little smoky. The slow cooker does all the work, letting the flavors meld and develop without constant stirring or fuss. It’s perfect for those evenings when you want warm, comforting food without feeling tethered to the stove.

I love how this recipe feels like a small act of kindness—a pot of soup that practically makes itself. You can start it in the morning and come home to a house filled with the scent of roasted tomatoes and garlic. It’s honest, straightforward cooking with a little bit of magic in the slow cooker’s gentle heat, making every spoonful feel like a small moment of peace.

This recipe is about making a comforting, hands-off tomato soup that develops deep, roasted flavors without any fuss, perfect for busy weekdays or lazy weekends when you want warm nourishment without standing over the stove.

The story behind this recipe

I remember the first time I made this soup on a cold, rainy afternoon. The house smelled like roasted tomatoes and garlic, and it felt like a warm hug after a long day. It’s a recipe born from those cozy moments, where simplicity and comfort come together. Now, it’s become my go-to when I want something easy yet deeply satisfying.
There’s something about slow-cooking tomatoes that unlocks their natural sweetness. Watching the ingredients break down slowly in the crockpot reminds me that good things often happen with patience. It’s a dish that’s as much about the process as it is about the final bowl—an unspoken promise of warmth and care in every spoonful.
heading
story_type

Ingredient breakdown: key components

Canned crushed tomatoes: I love the bright, slightly tangy flavor they bring, almost like a burst of summer. If you want a richer taste, try fire-roasted varieties—they add a smoky depth you’ll notice right away.
Vegetable broth: I use store-bought for convenience, but homemade broth makes it extra savory and nourishing. Adjust salt here; the broth’s saltiness really influences the final soup’s depth.
Onion and garlic: This combo forms the flavor backbone. I sauté them first until translucent and fragrant—watch for that sweet, almost caramel scent, which signals they’re ready to deepen the soup’s richness.
Olive oil: I swirl in a good quality extra-virgin to boost the soup’s body and add a fruity, slightly peppery note. Skip it if you’re oil-averse, but it really rounds out the flavor.
Carrots (optional but recommended): I toss in a few for natural sweetness and color. They soften into a velvety texture, balancing the acidity of the tomatoes—plus, they make the soup feel a bit more hearty.
Fresh basil or herbs: I add at the end for a bright, peppery punch. Dried herbs can work in a pinch, but fresh really lifts the final flavor, especially when sprinkled just before serving.
Cream or dairy (optional): I stir in a splash of heavy cream at the end for added richness. If dairy-free, a swirl of coconut milk can mimic that velvety finish without overpowering the tomato.

Spotlight on key ingredients

Canned crushed tomatoes:

I love the bright, slightly tangy flavor they bring, almost like a burst of summer. If you want a richer taste, try fire-roasted varieties—they add a smoky depth you’ll notice right away.
Vegetable broth: I use store-bought for convenience, but homemade broth makes it extra savory and nourishing. Adjust salt here; the broth’s saltiness really influences the final soup’s depth.

Onion and garlic:

This combo forms the flavor backbone. I sauté them first until translucent and fragrant—watch for that sweet, almost caramel scent, which signals they’re ready to deepen the soup’s richness.
Olive oil: I swirl in a good quality extra-virgin to boost the soup’s body and add a fruity, slightly peppery note. Skip it if you’re oil-averse, but it really rounds out the flavor.

Notes for ingredient swaps

Canned tomatoes: I prefer plum or whole peeled for a richer, more concentrated flavor. If you only have diced, crush them slightly—less uniform but still tasty.
Vegetable broth: Homemade broth adds depth, but store-bought works fine. Look for low-sodium versions to control salt. You can swap in chicken broth if you’re not vegetarian, for a richer taste.
Olive oil: Use any good quality neutral oil if you don’t have olive; it won’t be quite as fruity but still good. For a nuttier flavor, try avocado oil.
Carrots: Skip them if you want a thinner, tangier soup. Or swap in parsnips for a sweeter, earthier note—just chop small, they soften well.
Herbs: Fresh basil is lovely, but dried works in a pinch—use half the amount. For a smoky touch, try a pinch of smoked paprika or a few sprigs of thyme.
Cream/dairy: Heavy cream makes it velvety, but coconut milk is a dairy-free alternative that adds a subtle sweetness and tropical aroma. Skip for a lighter finish.
Sweetener: If the soup’s too tangy, stir in a small teaspoon of honey or maple syrup. It balances acidity and enhances overall richness.

Equipment & Tools

Crockpot: Slow cooks the ingredients evenly over hours, developing deep flavor.
Immersion blender: Purees the soup directly in the crockpot for a smooth texture.
Skillet: Sautés aromatics to deepen their flavor before slow cooking.
Ladle: Serves the soup into bowls without mess.

Step-by-step guide to tomato soup

Gather your equipment: a large crockpot, a immersion blender or regular blender, a stirring spoon, and a ladle.
Prep ingredients: peel and roughly chop 1 large onion, crush 3 cloves of garlic, and measure out 28 oz canned crushed tomatoes, 2 cups vegetable broth, 1-2 carrots (peeled and sliced), and 1 tbsp olive oil.
Sauté aromatics: in a skillet over medium heat, warm the olive oil for 2-3 minutes until shimmering. Add the onion and garlic, cook until translucent and fragrant, about 5 minutes. Keep an eye for a sweet, caramel-like aroma.
Transfer to crockpot: dump the sautéed mixture into the crockpot. Add the crushed tomatoes, vegetable broth, carrots, and a pinch of salt and pepper. Stir to combine.
Set and forget: cover and cook on low for 6-8 hours, or on high for 3-4 hours. The kitchen will fill with a rich, roasted tomato scent. If the soup looks too thick at any point, stir in a splash more broth.
Blend the soup: once cooked, use an immersion blender directly in the crockpot to purée until smooth. Alternatively, carefully transfer in batches to a blender, then return to the crockpot. The soup should be velvety and vibrant in color.
Adjust seasoning: taste and add more salt, pepper, or herbs if needed. If you want a creamier texture, stir in a splash of heavy cream or coconut milk at this stage.
Final touches: serve hot, garnished with fresh basil or herbs, and a drizzle of olive oil if desired. The soup should be warm, fragrant, and silky—ready for cozy bowls.
Rest and plate: let the soup sit for 5 minutes off the heat to settle flavors. Ladle into bowls and enjoy the comforting aroma and bright, roasted taste.

Allow the soup to rest off heat for 5 minutes to settle flavors. Ladle into bowls, garnish with fresh herbs, and drizzle with olive oil for presentation. Serve hot, savoring the rich, roasted aroma.

How to Know It’s Done

Soup is smooth and velvety, with a deep, roasted tomato aroma.
Color is bright red-orange, indicating proper blending and cooking.
Temperature probes show 75°C (165°F) in the center when ready to serve.

Crockpot Tomato Soup

This crockpot tomato soup transforms simple canned tomatoes into a rich, deeply flavored, and slightly smoky soup with minimal effort. The slow cooker allows the flavors to meld slowly, resulting in a velvety, comforting dish with a vibrant color and smooth texture. Perfect for cozy evenings, it comes together with aromatic vegetables and fresh herbs, finished with a splash of cream or dairy-free alternative.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 8

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

1 large onion roughly chopped
3 cloves garlic crushed
28 oz canned crushed tomatoes fire-roasted if possible
2 cups vegetable broth low-sodium preferred
1-2 carrots carrots peeled and sliced
1 tablespoon olive oil extra-virgin preferred
to taste salt and pepper for seasoning
a few leaves fresh basil chopped, for garnish
1/4 cup heavy cream or coconut milk for dairy-free version

Equipment

Crockpot
Immersion blender
Skillet
Ladle

Method

Start by peeling and roughly chopping the onion, then crush the garlic cloves. In a skillet over medium heat, warm the olive oil until shimmering. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes, until they develop a sweet aroma and become slightly golden.
Transfer the sautéed aromatics to your crockpot. Pour in the canned crushed tomatoes, vegetable broth, and add the sliced carrots. Season with a pinch of salt and pepper. Stir everything together to combine well.
Cover the crockpot and cook on low for 6-8 hours, or on high for about 4 hours. The kitchen will fill with a rich, roasted tomato scent, and the carrots will soften and meld into the soup.
Once cooked, carefully use an immersion blender to puree the soup directly in the crockpot until smooth and velvety. Alternatively, transfer the soup in batches to a blender, blend until smooth, then return to the crockpot.
Stir in the heavy cream or coconut milk, adjusting the seasoning with more salt and pepper if needed. The soup should be creamy, smooth, and vibrant in color.
Taste and garnish with freshly chopped basil or herbs, then serve hot in bowls. Optionally, drizzle with a little extra olive oil for added richness and presentation.

Pro tips for perfect crockpot tomato soup

Use a splash of olive oil to enhance the natural sweetness of the tomatoes as they cook down.
When sautéing the aromatics, do it slowly until translucent—rushing can burn garlic and turn bitter.
Purée the soup in batches if necessary, to avoid overfilling your blender and splatters.
Season the soup gradually—start with less salt, then adjust after blending for perfect flavor balance.
For a smoky twist, add a pinch of smoked paprika during the final blending step.
If the soup thickens too much during slow cooking, stir in a bit more broth to maintain a velvety texture.
Finish with fresh herbs just before serving to preserve their bright, aromatic qualities.

Common mistakes and how to fix them

FORGOT to watch the soup’s acidity? Add a pinch of sugar to balance flavors.
DUMPED all ingredients at once? Sauté aromatics first for better flavor development.
OVER-TORCHED the garlic? Lower heat and add a splash of water to prevent burning.
MISSED blending thoroughly? Use an immersion blender until silky and smooth.

Quick fixes and pantry swaps

When soup is too tangy, splash in a pinch of sugar to mellow acidity.
If you forgot to sauté aromatics, quickly cook onions and garlic in a pan before blending.
Splash some water or broth if soup over-torched, to cool and deglaze the pan.
Dumped ingredients all at once? Sauté aromatics first for a richer, more balanced flavor.
When soup is too thick after cooking, stir in a quick splash of broth or water to loosen.

Prep, store, and reheat tips

You can prep the ingredients the night before—chop onions, garlic, and carrots, then store them in the fridge. The kitchen will smell sweet and savory the next morning.
Cooked soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, until steaming and fragrant.
For longer storage, freeze the soup in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat thoroughly.
Reheating can cause the soup to thicken; stir in a splash of broth or water to loosen it up while warming. Expect a silky, bright aroma as it warms.