Crockpot Creamy Tomato Soup
A rich, velvety Crockpot Creamy Tomato Soup made from simple canned ingredients and finished with butter and half-and-half. Just 5 minutes of prep and the slow cooker creates a smooth, comforting soup perfect for pairing with grilled cheese.
Equipment
- Slow cooker
- Immersion blender
- Measuring Cups and Spoons
- Ladle
Ingredients
- 28 oz crushed tomatoes
- 30 oz diced tomatoes
- 0.5 cup white onion, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tbsp granulated sugar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups vegetable broth (or chicken broth)
- 4 tbsp unsalted butter
- 1 cup half-and-half (or whole milk)
- 1 tsp baking soda (optional, to reduce acidity)
Instructions
- Add crushed tomatoes, diced tomatoes, onion, thyme, oregano, basil, sugar, salt, pepper, broth, butter, and half-and-half to the slow cooker. Stir well.
- Cover and cook on HIGH for 4–5 hours or LOW for 6–7 hours.
- Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a standard blender.
- Serve warm and garnish with Parmesan, crackers, or fresh basil.
Notes
For extra depth, roast tomatoes before adding or stir in fresh basil at the end. Freeze the tomato base before adding dairy for the best texture. Blend thoroughly for a silky result.