Creamy Slow Cooker Tomato Soup
Use the slow cooker as a cheat code to homemade tomato soup that has roasted-all-day taste with zero fuss or minding. A few hidden veggies, too!
Ingredients
- 2 large (28 ounce) cans whole peeled tomatoes or crushed tomatoes
- 4 large whole carrots peeled and chopped into coins
- 1 large sweet onion peeled and chopped
- 2 ribs celery diced
- 2 Tablespoons tomato paste
- 1 cup low-sodium chicken stock
- 4 Tablespoons butter
- 4-5 cloves garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1/4 cup pesto optional add-ins
Instructions
- Add all soup ingredients—tomatoes through black pepper—to the bowl of a large slow cooker. Cook for at least 4 hours on high or 6 hours on low, until the veggies are fork tender.2 large (28 ounce) cans whole peeled tomatoes, 4 large whole carrots, 1 large sweet onion, 2 ribs celery, 2 Tablespoons tomato paste, 1 cup low-sodium chicken stock, 4 Tablespoons butter, 4-5 cloves garlic, 2 teaspoons kosher salt, 1 teaspoon dried thyme, 1/2 teaspoon black pepper
- Blend, either directly in the slow cooker with an immersion blender, or by transferring batches to a traditional blender and returning to the slow cooker to keep warm.
- Stir in cream, Parmesan, and/or pesto, if using. Sample and season with more salt and pepper to taste.1/2 cup heavy cream, 1/2 cup grated Parmesan, 1/4 cup pesto
- Keep warm in the slow cooker until ready to serve. Enjoy!
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Notes
- Equipment: This is the slow cooker I switched to early in 2026 and adore. I also always use an immersion blender because it is so, so easy for soups like this.
- Mix-Ins: The cream, grated Parmesan, and/or fresh pesto are definitely not necessary, but any or all will definitely give your soup a little something special, so I include them as options!
- Storage: If stashing leftovers, transfer to an airtight storage container—these lidded deli containers are the best for soup—and keep in the fridge. It lasts at least 3-4 days.
- Freezing: Stash in any freezer-safe container and leave several inches of room because the liquid will expand as it freezes solid. Store for up to about 3 months. Defrost overnight in the fridge and warm as needed.