Description

This Crockpot Tomato Soup is a hearty and comforting classic recipe perfect for a cozy meal. Made with simple ingredients like ripe tomatoes, onions, garlic, and a blend of spices, this slow-cooked soup has a rich, deep flavor that develops over time. It’s easy to prepare, requiring minimal prep and hands-off cooking in the slow cooker, making it ideal for busy days or when you want a warm homemade soup without much fuss. The final step purees the soup into a creamy texture, perfect for serving with crusty bread or a grilled cheese sandwich.

Ingredients

Scale

Vegetables and Aromatics

1 onion, finely diced
3 cloves garlic, minced

Liquids and Canned Goods

2 (28 ounces) cans whole tomatoes
1 cup chicken broth

Spices and Seasonings

1 Tbsp butter
1 Tbsp sugar
1 tsp salt
½ tsp black pepper
¼ tsp celery seed
¼ tsp dried oregano
⅛ tsp crushed red pepper flakes

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Instructions

Sauté Aromatics: Place a small saucepan over medium heat. Add the butter and diced onions, cooking until the onions become tender and translucent. Stir in the minced garlic and cook briefly until fragrant.
Prepare Slow Cooker: Spray the inside of your slow cooker with nonstick cooking spray to prevent sticking and aid clean-up.
Add Ingredients to Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add the canned tomatoes, chicken broth, sugar, salt, black pepper, celery seed, dried oregano, and crushed red pepper flakes. Stir well to combine all ingredients.
Cook Soup: Cover the slow cooker and cook the soup on low for 5 to 6 hours or on high for 2 to 3 hours until the flavors meld and the tomatoes are fully softened.
Puree the Soup: Before serving, carefully use an immersion blender directly in the slow cooker to puree the soup until smooth and creamy. Be cautious of hot liquid splashes during blending.

Notes

For a vegetarian version, replace chicken broth with vegetable broth.
Adjust the red pepper flakes according to your desired spice level.
If you prefer chunkier soup, blend only half and stir back in.
This soup freezes well; store in airtight containers for up to 3 months.
Use fresh garlic and good-quality canned tomatoes for best taste.