Crockpot Tomato Soup

Friday, February 21, 2020
A simple Tomato Soup recipe made in the crockpot with the option to make it Cream of Tomato Soup. So hearty, simple, and delicious.

A simple Tomato Soup recipe made in the crock pot with the option to make it Cream of Tomato Soup. So hearty, simple, and delicious.
  
I made Crockpot Tomato Soup and Pizza Grilled Cheese Sandwiches not too long ago on a Friday night, when LJ was having a friend stay over. Both happen to be family favorites, and fit into the whole Friday night pizza theme we usually do.

Crockpot Tomato Soup is easy to make, and perfect for the cool days of fall coming up. Once the kids head back to school, activities are sure to increase around our house with sports, music, and whatever else that might spark their interest. Making this the perfect meal for a busy weeknight, since I can fix it, and forget it.

Before I forget the recipe for Pizza Grilled Cheese Sandwiches will be shared later this week, they are sooo good! Make sure to come back for the recipe!

Here's how I make this Creamy Tomato Soup in the crock pot:
Onions with olive oil in a medium sized stainless steel pan.

Add to a medium sized skillet. 
  • 1 tablespoon Olive Oil
  • 1 whole Medium Sized Finely Diced Onion 

Sauté until Onion is softened and starting to caramelize. 

Carrots, celery, garlic added to pan.

Add: 
  • 3 whole Finely Chopped Carrots
  • 3 stalks Finely Chopped Celery
  • 4 cloves Minced Garlic
Sauté until garlic is softened, and fragrant.

Crockpot filled with sautéed vegetables, canned tomatoes, italian seasonings, red pepper flakes, salt, pepper, honey, and chicken stock.

Add to Crockpot:
  • Sautéed Vegetables
  • 56-60 ounces Canned Tomatoes
  • 2 teaspoons Italian Seasoning
  • 1 pinch of Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 tablespoon Honey
  • 4 cups Chicken, Vegetables Stock, or Water.

Cover and cook on high for 6 hours or low for 8 hours.

Crock Pot Tomato Soup in a blender looking down through hole.

Remove the center part from your blender lid.

Fill 1/3rd of the way full with tomato mixture to prevent stem from blowing the lid off, and sending hot tomato soup everywhere. Place a clean old towel over the top hole to keep tomatoes from splattering, and pulse until smooth.

Repeat with remaining tomatoes, until desired texture is reached. The kids like their Tomato Soup really smooth, so I do the whole pot. Alternatively an immersion blender can be used.

Pureed Tomato Soup can be returned to the crockpot and kept on warm until ready to enjoy! 

Crockpot Tomato Soup with a Cream of Tomato Soup option.

Stir in 1/2 cup Chopped Fresh Basil,  just before serving.

For Crockpot Cream of Tomato Soup stir in 1 cup Half and Half or Cream, just before serving.

Other favorite Tomato Soup Recipes we love are:

Other favorite Crock Pot Soup Recipes:




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American
Yield: 6
Author:

Crockpot Tomato Soup

Crockpot Tomato Soup

A simple Tomato Soup recipe made in the crockpot with the option to make it Cream of Tomato Soup from Serena Bakes Simply From Scratch.
prep time: 10 Mcook time: 6 hourtotal time: 6 H & 10 M

ingredients:

  • 1 tablespoon Olive Oil
  • 1 whole Onion, Finely Diced (Medium Sized)
  • 3 whole Carrots, Finely Diced
  • 3 stalks Celery, Finely Diced
  • 4 cloves Garlic, Minced
  • 56-60 ounces Canned Tomatoes, Diced or Crushed
  • 2 teaspoons Italian Seasoning
  • 1 pinch Red Pepper Flakes (Optional)
  • 1/2 teaspoon Salt Or To Taste
  • 1/2 teaspoon Pepper Or To Taste
  • 1 tablespoon Honey
  • 4 cups Chicken Stock, Vegetable Stock, Or Water
  • 1/2 cup Fresh Basil, Chopped
  • 1 cup Half and Half or Heavy Cream for Cream Of Tomato Soup (Optional)

instructions:

How to cook Crockpot Tomato Soup

  1. In a saute pan over medium-high heat add olive oil and onion. Cook until onion is softened and starts to caramelize.
  2. Stir in carrots, celery, and garlic. Cook until garlic is fragrant, and veggies start to soften.
  3. Add vegetables to crockpot, tomatoes, italian seasoning, red pepper flakes, salt, pepper, honey, and chicken stock. Stir until well combined.
  4. Cook on high for 6 hours or low for 8-12 hours.
  5. Remove center from blender cap to prevent steam from blowing lid off, and fill blender a 1/3rd of the way full with tomato mixture. Place a clean old towel over the top and puree until smooth. Repeat with remaining tomatoes until soup is smooth or desired texture is reached. Alternatively an immersion blender can be used in crockpot to puree soup.
  6. Return tomato soup back to crockpot and set on warm until ready to serve.
  7. Stir in basil at time of serving.
  8. For Cream of Tomato Soup add Half and Half or Cream.
Calories
156.38
Fat (grams)
7.40
Sat. Fat (grams)
3.32
Carbs (grams)
21.12
Fiber (grams)
6.70
Net carbs
14.42
Sugar (grams)
14.40
Protein (grams)
4.61
Sodium (milligrams)
992.13
Cholesterol (grams)
14.12
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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A simple bowl of Tomato Soup recipe made in the crockpot with the option to make it Cream of Tomato Soup from Serena Bakes Simply From Scratch.

Crock Pot Tomato Soup recipe with the option to make Cream of Tomato Soup. A delicious lunch or dinner recipe from Serena Bakes Simply From Scratch.

1 comment

  1. Sounds amazing! Pre-cooking that mirepoix is the key! I've never tried it in a crock-pot before. Great idea. Will have to do it. Pinned!

    ReplyDelete

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