If you’re looking for a recipe that embodies comfort, warmth, and simplicity, then this Crockpot Tomato Soup is sure to win your heart. With its creamy texture and rich flavor, this slow-cooked classic is perfect for any occasion—from a cozy lunch to a hearty dinner. Whether it’s a chilly day or you simply need a comforting bowl of goodness, this soup offers a delightful taste while being incredibly easy to prepare. Just imagine a bowl of this flavorful concoction paired with a warm grilled cheese sandwich or some crusty bread—pure bliss!
This recipe is an excellent option for meal prepping, allowing you to enjoy healthy snacks throughout the week with minimal effort. Since it’s vegetarian, it’s a fantastically inclusive choice for varied dietary preferences. With the hands-off nature of a crockpot, you can set the ingredients, go about your day, and return to a scrumptious meal that’s ready to enjoy. Let’s dive into why you’ll adore this Crockpot Tomato Soup.
Why You’ll Love This Crockpot Tomato Soup
- Effortless Cooking: Just chop and toss the ingredients into the crockpot—no complicated steps!
- Rich Flavor Profile: Using high-quality San Marzano tomatoes gives the soup a vibrant taste that’s hard to beat.
- Perfect Texture: Blending the soup after cooking results in a smooth, velvety consistency that’s utterly satisfying.
- Healthy Comfort Food: This soup is rich in vitamins and nutrients, making it a comforting yet healthy choice.
- Customizable: Easily adjust the ingredients to suit your taste or dietary needs.
Preparation Phase & Tools to Use
Getting ready to cook is just as important as the cooking itself! Before diving into this delicious Crockpot Tomato Soup, take a moment to prepare your kitchen space and gather your tools. Ensure you have a sturdy cutting board, a good chopping knife, and a large slow cooker ready to go. A measuring cup and spoons will also come in handy for precise ingredient amounts.
For this recipe, you might choose to sauté the onion and garlic in olive oil beforehand. While not necessary, this step can enhance the flavor profile of your soup, adding a delicious depth. Having an immersion blender is a real game-changer here—it makes blending the soup a quick and hassle-free process. If you don’t have one, no worries, a traditional blender works just as well, but remember to let the soup cool slightly to avoid splatters. Clean your workspace, grab your fresh ingredients, and let’s begin!
Ingredients
- 2 cans (28 oz each) San Marzano tomatoes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- Fresh basil leaves, for garnish
Instructions
Step 1: Prepare Your Vegetables
Start by thoroughly washing and chopping the vegetables. Dice the large yellow onion, mince the garlic, chop the carrot, and chop the celery into small pieces. If you decide to sauté the onion and garlic for extra flavor, heat the olive oil in a skillet over medium heat and add the onions first, cooking until translucent. Then add the garlic for about a minute, taking care not to let it burn. This step is optional, but it does add a lovely depth of flavor to your soup.
Step 2: Combine Ingredients in the Crockpot
In your crockpot, add the canned San Marzano tomatoes along with their juices. Next, combine your freshly chopped vegetables—the sautéed onions and garlic if you chose to prepare them that way. Pour in the vegetable broth, and add the dried basil, sugar, salt, and black pepper. Give everything a good stir to evenly distribute the ingredients. This mixture will simmer together, allowing the flavors to meld beautifully.
Step 3: Cook Until Tender
Set your crockpot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. While cooking, the vegetables will become tender, and the flavors will intensify. It’s important to remember not to rush this step; slow cooking allows all the ingredients to fully develop their flavors together, making your soup taste incredible.
Step 4: Blend for the Perfect Consistency
Once the cooking time is up and the vegetables are soft, it’s time to blend the soup. If you have an immersion blender, simply lower it into the crockpot and blend until you reach a smooth consistency. If not, ladle the soup into a traditional blender in batches to puree. Be cautious with hot soup to avoid spills and burns. After blending, return the soup to the crockpot.
Step 5: Add Cream and Serve
Now for the creamy part! Stir in the heavy cream and let it warm through for about 10 to 15 minutes on LOW. Taste the soup and adjust the seasoning with additional salt or pepper if desired. When serving, garnish each bowl with fresh basil leaves and a drizzle of olive oil or a swirl of more cream for extra indulgence.
Variations
- Protein: For added protein, consider incorporating cooked lentils or white beans into the mixture.
- Vegetables: Feel free to add other vegetables like bell peppers or zucchini to boost nutritional value.
- Spices: Spice things up with a pinch of red pepper flakes or Italian seasoning for different flavor profiles.
Cooking Notes
- For a vegan version, simply skip the heavy cream or substitute it with coconut cream or a plant-based alternative.
- Blending after completion ensures that the soup retains a smooth texture without overheating the cream.
Serving Suggestions
- Pair with a grilled cheese sandwich for a classic combo.
- Serve alongside crusty bread for dipping.
Tips
- Feel free to adjust the thickness of your soup by adding more or less broth during cooking.
- Consider roasting the tomatoes or aromatics for an extraordinary depth of flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Nutritional Information
- Calories: 250 per serving
- Protein: 5g
- Sodium: 600mg
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, aim for about 2 pounds and blanch them to remove the skins before adding them to the crockpot.
Is it possible to freeze the soup?
Yes, this Crockpot Tomato Soup freezes beautifully. Just make sure to leave out the cream if planning to freeze, and add it only when reheating.
How do I enhance the flavor of my soup?
In addition to roasted vegetables, consider adding fresh herbs like thyme or a touch of balsamic vinegar to boost the flavor.
What can I serve with this soup?
This tomato soup pairs wonderfully with grilled cheese sandwiches, croutons, or a fresh side salad.
Conclusion
In conclusion, this delicious Crockpot Tomato Soup is not only easy to prepare but also brings a comforting warmth to your mealtime. Its creamy texture and rich flavor are sure to satisfy everyone at the table. So, gather your ingredients, set your crockpot, and enjoy the delightful aroma that fills your kitchen as you cook. Whether you enjoy it on its own or with a side of your favorite bread, this recipe invites your creativity, allowing for delicious variations that cater to your tastes. Don’t hesitate to share your experiences and any twists you tried, and make sure to spread the love of this classic soup by sharing it with friends and family. Happy cooking!
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Crockpot Tomato Soup
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
- Yield: 4 servings 1x
Description
A warm and comforting homemade crockpot tomato soup with a creamy texture.
Ingredients
- 2 cans (28 oz each) San Marzano tomatoes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- Fresh basil leaves, for garnish
Instructions
- Start by thoroughly washing and chopping the vegetables. Dice the large yellow onion, mince the garlic, chop the carrot, and chop the celery into small pieces. If you decide to sauté the onion and garlic for extra flavor, heat the olive oil in a skillet over medium heat and add the onions first, cooking until translucent. Then add the garlic for about a minute, taking care not to let it burn. This step is optional, but it does add a lovely depth of flavor to your soup.
- In your crockpot, add the canned San Marzano tomatoes along with their juices. Next, combine your freshly chopped vegetables—the sautéed onions and garlic if you chose to prepare them that way. Pour in the vegetable broth, and add the dried basil, sugar, salt, and black pepper. Give everything a good stir to evenly distribute the ingredients. This mixture will simmer together, allowing the flavors to meld beautifully.
- Set your crockpot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. While cooking, the vegetables will become tender, and the flavors will intensify. It’s important to remember not to rush this step; slow cooking allows all the ingredients to fully develop their flavors together, making your soup taste incredible.
- Once the cooking time is up and the vegetables are soft, it’s time to blend the soup. If you have an immersion blender, simply lower it into the crockpot and blend until you reach a smooth consistency. If not, ladle the soup into a traditional blender in batches to puree. Be cautious with hot soup to avoid spills and burns. After blending, return the soup to the crockpot.
- Now for the creamy part! Stir in the heavy cream and let it warm through for about 10 to 15 minutes on LOW. Taste the soup and adjust the seasoning with additional salt or pepper if desired. When serving, garnish each bowl with fresh basil leaves and a drizzle of olive oil or a swirl of more cream for extra indulgence.
Notes
For a vegan version, simply skip the heavy cream or substitute it with coconut cream or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
Nutrition
- Calories: 250 per serving
- Sodium: 600 mg
- Protein: 5 g