Make cooking soup easy with this Slow Cooker Tomato Soup with Fresh Tomatoes. Seriously, the easiest soup I’ve ever made. Just chop your tomatoes, onions and garlic. Add it to the crock pot and let it do its magic!
To all of my Canadian friends and family, I hope you all had a wonderful Thanksgiving weekend. I’m sure there was plenty to eat and drink for everyone. As much as I love Thanksgiving, this year we had to put it on hold for some cooler weather. Cooking a turkey and all the trimmings just wasn’t appealing for me this weekend in the near 30 degree heat. So, our Thanksgiving has taken a rain check for cooler weather. And then I’ll be ready to dive into the Fluffy Mashed Potatoes, Onion Gravy, Parmesan Topped Green Beans and of course the delicious Roasted Turkey with Dried Cranberry Stuffing.
Thanksgiving aside, I made this easy Slow Cooker Tomato Soup a few times recently. If you’re looking for an honest to goodness easy soup recipe, make this one. Just add some cream and seasonings and the end and you’re all set.
Anyway, if you read along, you’ll have noticed that I’m a late bloomer to the crockpot cooking. But I’ve been busy working away with that thing and recently put out a recipe for a Slow Cooker Beef & Vegetable Stew. Check it out. For now, let’s take a look how it’s done.
What You’ll Need To Make The Slow Cooker Tomato Soup with Fresh Tomatoes
- Fresh tomatoes
- Fresh cream
- Parsley (or other fresh herbs of your choice)
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
Prepare The Ingredients
- Chop tomatoes – I quartered the tomatoes as these were fairly small tomatoes. If you have large tomatoes, you can cut them into small pieces.
- Chop onions and garlic– peel and roughly chop the onions and garlic. You can crush the garlic if you prefer.
Add Everything To The Crockpot and Set to Cook Mode
- Add Vegetables to slow cooker – add the chopped tomatoes, onions and garlic to the slow cooker. Season with salt and pepper and give a good stir.
- Cook on setting of your preference
- Set on high – Cook Four to Six hours
- Set on low – Cook Six to Eight hours
- Remove Lid and check soup – the tomatoes should have produced enough liquid to make a soup and be completely soft and ready to blend.
REMEMBER, All slow cookers vary in cooking time. Yours may take a little longer or cook a little faster than mine. For reference, this is the Slow Cooker that I use.
Finish Off the Tomato Soup
- Blend Soup – You can use either an immersion blender or a stand blender to blend the soup. I used an immersion blender and was able to blend it straight in the pot.
- Add cream – I like to add cream to this soup to give it a little extra something. This is a basic tomato soup recipe and I feel it needs the cream. It’s a low calorie soup and even with the addition of the cream, it comes into well under 200 calories a bowl.
Crockpot Tomato Soup Ready To Enjoy
Serve up the soup and top it with a little extra cream, fresh black pepper (of course!) and fresh chopped parsley. Or you can choose chives or basil. Whatever you like!
Here’s Some Other Topping You May Like To Try Out
- Bacon bits – always a great topping on soup. You can buy them in the grocery store or even make your own.
- Grated cheese – I personally love fresh grated parmesan cheese on soup. Or you can try Gouda or even Cheddar.
- Croutons – Some lightly seasoned croutons go great on soup. Again, you an buy them in the supermarket or make your own.
- Other herbs – you can use basil, chives or other herbs that you prefer or have on hand.
What Goes Great with Tomato Soup
I know everyone goes crazy for Grilled Cheese with Tomato Soup. Me, I prefer fresh bread like my Fluffy Dinner Rolls, Parmesan & Chive Biscuits, Rustic White Loaf or Whole Wheat Dinner Rolls. Just Me? However you choose to serve the soup, it’s a great mid week dinner for chilly evenings this fall.
Can I refrigerate or Freeze The Soup
If you’re anything like me, having food on hand in the fridge or freezer can be a real life saver on those days when there just isn’t any time to cook. So, yes you can keep this in the fridge and freezer.
- To Store in the Fridge – Keep the soup in an airtight container and it will keep for 3 – 4 days. To reheat, put it in a saucepan over medium heat, stirring occasionally for about 3 – 5 minutes until hot.
- Keep in the Freezer – I’ve successfully frozen all kinds of tomato based soups for up to six months in the freezer. Just make sure the soup is completely cooled before storing in the freezer. Use a proper airtight freezer bag or container for best results. To reheat, remove from freezer and allow to defrost naturally. Put the soup in a saucepan over medium heat, stirring occasionally for about 3 – 5 minutes.
Enjoy the soup friends, it’s a keeper. If you’re not used to cooking soups in the slow cooker, you got to try it out! And if you looking for more traditional tomato soup recipes, check out my Roasted Tomato Soup or the Tomato & Basil Soup (using canned tomatoes). Both great options. Happy cooking and I’ll see you all really soon.
Here’s Some More Great Soups You’ll Love
Get The Recipe!
Slow Cooker Tomato Soup with Fresh Tomatoes
- 3 lbs tomatoes halved and quartered
- 1 large onion roughly chopped
- 6 cloves garlic peeled and chopped or crushed
- 1/3 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- Freshly chopped parsley to garnish
- Add the tomatoes, onion and garlic to the slow cooker. Season with salt and pepper. Give a stir. Cover and cook on low for about 6 – 8 hours. Tomatoes will be completely soft and fall apart when touched.
- Blend in a stand blender or use an immersion blender. Return to slow cooker (if using a stand blender), add fresh cream and give a good stir.
- Serve topped with fresh parsley, extra black pepper and extra cream if desired.
- This soup does not need any stock or water added. The tomatoes produce enough liquid to make it a soup.
- For a smoother soup, peel the tomatoes before cooking. To peel tomatoes, put them in a large bowl of boiling water for 1 -2 minutes. Drain water and gently remove the skin away from the flesh of the tomato.