Ingredients
2x 28-ounce cans Crushed Tomatoes
1x 28-ounce can Diced Tomatoes
6 ounces Tomato Paste
4 cups Vegetable Broth
1 large Yellow Onion, chopped
4–5 cloves Garlic, minced
1 tablespoon Dried Basil
1 teaspoon Dried Oregano
1–2 teaspoons Sugar
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Heavy Cream
Optional Fresh Basil, chopped (for garnish)
Instructions
- Prepare Your Veggies: First, chop your yellow onion and mince your garlic cloves
- Combine Ingredients in Crockpot: Next, pour both cans of crushed tomatoes and the can of diced tomatoes (undrained) into your slow cooker. Add the tomato paste, vegetable broth, chopped onion, and minced garlic. Stir in the dried basil, dried oregano, sugar, salt, and black pepper. Give everything a good stir to combine all the ingredients thoroughly
- Set and Cook: Secure the lid on your crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours. The goal is for the vegetables to become very tender and for all the flavors to meld beautifully. You’ll know your Crockpot Creamy Tomato Soup is ready when the onions are completely soft and translucent
- Blend to Creaminess: Once the cooking time is complete, it's time to achieve that irresistible creamy texture. Carefully remove the lid. Using an immersion blender directly in the crockpot, blend the soup until it reaches your desired smoothness. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender. Blend until smooth, then return the blended soup to the crockpot. Be extremely cautious when blending hot liquids
- Add the Cream: Finally, pour in the heavy cream. Stir well to incorporate it evenly throughout the Crockpot Creamy Tomato Soup. Taste and adjust seasonings as needed. You might want a little more salt, pepper, or even a tiny bit more sugar to perfectly balance the acidity
- Serve and Garnish: Ladle your warm, inviting Crockpot Creamy Tomato Soup into bowls. Garnish with fresh chopped basil, a swirl of extra cream, or a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy the comforting goodness of this homemade creamy tomato soup
Notes
For the best flavor, invest in good quality canned crushed and diced tomatoes.
Allowing the soup to cook for the full recommended time on low heat helps flavors deepen and vegetables become incredibly tender.
A small amount of sugar is crucial for balancing the acidity of the tomatoes.
If using a standard blender for blending, work in small batches and do not overfill. Allow steam to escape by removing the feeder cap and covering the opening with a kitchen towel.
Always taste and adjust seasonings (salt, pepper, sugar) after blending and adding the cream.
The soup keeps for 3-4 days in an airtight container in the refrigerator and freezes well for up to 3-4 months.
Dairy-free option: Substitute heavy cream with full-fat canned coconut milk or a plant-based cream alternative.
- Prep Time: 15 mins
- Cook Time: 420 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 50mg