12 Creamy Slow Cooker Tomato Soup Recipes

Looking for the perfect bowl of comfort to warm your soul on a chilly evening? You’re in luck! Our roundup of 12 Creamy Slow Cooker Tomato Soup Recipes is here to transform your dinner routine with minimal effort and maximum flavor. From classic to creative twists, these soups promise to be a hit with the whole family. Dive in and discover your next favorite recipe!

Classic Slow Cooker Tomato Basil Soup

Begin by gathering your ingredients and preparing your slow cooker for a comforting bowl of Classic Slow Cooker Tomato Basil Soup that promises to warm your soul with every spoonful.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
• 4 cups low-sodium chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chiffonade
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring not to let it brown.
4. Transfer the onion and garlic mixture to the slow cooker, adding the hand-crushed San Marzano tomatoes and their juices.
5. Pour in the low-sodium chicken stock, then add the granulated sugar and crushed red pepper flakes, stirring to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
7. After cooking, use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender, holding the lid with a towel to avoid splatters.
8. Stir in the heavy cream and chiffonade of fresh basil leaves, then season with kosher salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls, garnishing with additional basil leaves if desired, and serve immediately.

Creamy and rich with a velvety texture, this soup boasts a harmonious balance of sweet tomatoes and aromatic basil, perfect for pairing with a grilled cheese sandwich or a crisp salad for a complete meal.

Slow Cooker Roasted Tomato and Garlic Soup

Every home cook knows the comfort of a warm bowl of soup, especially when it’s as effortlessly delicious as this Slow Cooker Roasted Tomato and Garlic Soup. Let’s walk through the process together, ensuring you achieve that perfect balance of flavors with minimal fuss.

Ingredients

• 2 lbs ripe Roma tomatoes, halved
• 1 whole head of garlic, top sliced off to expose cloves
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion, diced
• 2 cups vegetable stock, preferably homemade
• 1/2 cup heavy cream
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 400°F. Arrange the tomato halves and garlic head on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, or until the tomatoes are caramelized and the garlic is soft.
2. Transfer the roasted tomatoes and squeezed garlic cloves to a slow cooker. Add the diced onion and vegetable stock. Cover and cook on low for 6 hours.
3. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and balsamic vinegar, then season to taste with additional salt and pepper if needed.
4. Ladle the soup into bowls and garnish with fresh basil before serving.

Unbelievably creamy with a rich depth of flavor from the roasted tomatoes and garlic, this soup pairs wonderfully with a crusty artisanal bread or a grilled cheese sandwich for a comforting meal.

Creamy Slow Cooker Tomato Tortellini Soup

Slowly simmering this Creamy Slow Cooker Tomato Tortellini Soup allows the flavors to meld beautifully, creating a comforting dish perfect for any season. Start by gathering your ingredients and follow these steps for a delicious result.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 9 oz refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh basil, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
3. Transfer the onion and garlic mixture to a slow cooker. Add the vegetable broth, crushed tomatoes, dried basil, dried oregano, and crushed red pepper flakes. Stir to combine.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
5. Stir in the heavy cream and refrigerated cheese tortellini. Cover and cook on HIGH for an additional 15 minutes, or until the tortellini is tender.
6. Stir in the grated Parmesan cheese until melted. Season with salt and freshly ground black pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh basil before serving.

With its velvety texture and rich tomato base, this soup is a hearty meal on its own. For an extra touch of elegance, serve with a side of crusty artisan bread for dipping.

Slow Cooker Tomato and Red Pepper Soup

You’ll find this Slow Cooker Tomato and Red Pepper Soup to be a comforting blend of flavors that’s both easy to make and deeply satisfying. Perfect for any season, it’s a dish that welcomes customization while staying true to its rich, velvety roots.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 large red bell peppers, seeded and diced
• 4 cups ripe tomatoes, peeled and chopped
• 2 cups vegetable stock, homemade preferred
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring it doesn’t brown.
4. Transfer the onion and garlic mixture to the slow cooker, then add the diced red bell peppers and chopped tomatoes.
5. Pour in the vegetable stock, ensuring all ingredients are submerged, then sprinkle in the smoked paprika, sea salt, and black pepper.
6. Cover and cook on low for 6 hours, or until the vegetables are completely tender and the flavors melded.
7. Use an immersion blender to puree the soup directly in the slow cooker until smooth, or carefully transfer in batches to a blender.
8. Stir in the heavy cream until fully incorporated and heat through for an additional 10 minutes on low.
9. Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately.

Hearty and aromatic, this soup boasts a silky texture with a smoky undertone from the paprika. For an extra touch of elegance, drizzle with a swirl of cream or accompany with crusty artisan bread.

Hearty Slow Cooker Tomato Beef Soup

Now, let’s dive into creating a comforting and robust dish that’s perfect for any season. This slow cooker tomato beef soup combines rich flavors and tender textures, making it a hearty meal that’s both satisfying and straightforward to prepare.

Ingredients

• 2 lbs grass-fed beef chuck, cut into 1-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups organic beef stock
• 28 oz canned San Marzano tomatoes, crushed
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 4 minutes per side. Work in batches to avoid overcrowding.
3. Transfer the seared beef to the slow cooker, layering it evenly at the bottom.
4. In the same skillet, reduce the heat to medium and sauté the diced onion until translucent, about 5 minutes, stirring occasionally.
5. Add the minced garlic and cook for an additional 1 minute, until fragrant.
6. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
7. Transfer the onion, garlic, and stock mixture to the slow cooker, covering the beef.
8. Add the crushed San Marzano tomatoes, tomato paste, smoked paprika, sea salt, and black pepper to the slow cooker, stirring to combine.
9. Place the thyme sprigs and bay leaf on top of the mixture.
10. Cover and cook on low for 8 hours, or until the beef is fork-tender.
11. Remove the thyme sprigs and bay leaf before serving.

Generously ladle this soup into bowls, noting how the beef melts in your mouth against the velvety tomato base. For an extra touch, serve with a dollop of crème fraîche and a sprinkle of fresh thyme leaves.

Slow Cooker Spicy Tomato and Chicken Soup

Mastering the art of slow cooking begins with understanding how flavors meld over time, and this Spicy Tomato and Chicken Soup is a perfect example. Let’s guide you through each step to ensure a rich, deeply flavored soup that’s both comforting and invigorating.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 2 cups crushed tomatoes, San Marzano variety preferred
• 1 cup chicken stock, homemade if possible
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant to unlock their flavors.
4. Transfer the onion mixture to the slow cooker, layering the bottom evenly.
5. Place the pasture-raised chicken thighs on top of the onion mixture, ensuring they’re not overlapping for even cooking.
6. Pour the crushed tomatoes and chicken stock over the chicken, followed by the crushed red pepper flakes, sea salt, and freshly ground black pepper.
7. Cover and cook on low for 6 hours, allowing the flavors to meld and the chicken to become fork-tender.
8. Remove the chicken thighs from the slow cooker and shred them using two forks, then return the shredded chicken to the soup.
9. Stir in the chiffonade of fresh basil leaves just before serving to add a bright, herbal note.

Creating this soup results in a velvety texture with a robust tomato base, punctuated by the warmth of smoked paprika and red pepper flakes. Consider serving it with a dollop of crème fraîche to balance the heat, or alongside a crusty artisan bread for dipping.

Slow Cooker Tomato Soup with Grilled Cheese Croutons

Begin by imagining the comfort of a warm bowl of tomato soup paired with the crispy delight of grilled cheese croutons, a perfect blend of simplicity and indulgence for any home cook to master.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups canned whole San Marzano tomatoes, crushed by hand
• 2 cups homemade chicken stock
• 1/2 cup heavy cream
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper flakes
• 4 slices sourdough bread, cut into 1-inch cubes
• 1 cup sharp cheddar cheese, grated
• 2 tablespoons unsalted butter, melted

Instructions

1. Heat the olive oil in a slow cooker set to sauté mode. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and tomato paste, cooking for an additional 1 minute until fragrant.
3. Add the crushed San Marzano tomatoes, chicken stock, sugar, and red pepper flakes to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours, allowing the flavors to meld.
5. After cooking, blend the soup until smooth using an immersion blender. Stir in the heavy cream and season with salt if needed.
6. Preheat the oven to 375°F. Toss the sourdough cubes with melted butter and spread on a baking sheet. Bake for 10 minutes, then sprinkle with grated cheddar and bake for another 5 minutes until golden and crispy.
7. Ladle the soup into bowls and top with the grilled cheese croutons.

Creating this dish yields a velvety soup with a rich tomato flavor, elevated by the crunchy, cheesy croutons. Consider serving it in hollowed-out bread bowls for an extra touch of whimsy and heartiness.

Slow Cooker Creamy Tomato and Spinach Soup

Let’s dive into creating a comforting bowl of soup that’s both nourishing and effortless to prepare, perfect for any day of the week.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 (28-ounce) can San Marzano tomatoes, crushed
• 4 cups low-sodium vegetable broth
• 1 teaspoon granulated sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup heavy cream
• 4 cups fresh baby spinach leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a slow cooker set to the sauté function. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the slow cooker and sauté for an additional 30 seconds, until fragrant.
3. Pour in the crushed San Marzano tomatoes, low-sodium vegetable broth, granulated sugar, and crushed red pepper flakes. Stir to combine.
4. Cover the slow cooker and set it to cook on low for 6 hours, allowing the flavors to meld beautifully.
5. After the cooking time has elapsed, stir in the heavy cream, fresh baby spinach leaves, kosher salt, and freshly ground black pepper. Cover and cook on low for an additional 10 minutes, just until the spinach is wilted.
6. For a smoother texture, use an immersion blender to puree the soup directly in the slow cooker until it reaches your desired consistency. Alternatively, you can blend it in batches using a stand blender.

Creamy with a hint of spice, this soup boasts a velvety texture that’s balanced by the freshness of spinach. Serve it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra touch of elegance.

Slow Cooker Tomato Lentil Soup

Preparing a hearty Slow Cooker Tomato Lentil Soup is simpler than you might think, especially when you let your slow cooker do most of the work. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups low-sodium vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for an additional 3 minutes, stirring occasionally.
3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed green lentils, low-sodium vegetable broth, crushed tomatoes, ground cumin, smoked paprika, red pepper flakes, and bay leaf. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils are tender.
5. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
6. Garnish with freshly chopped parsley for a fresh, herby finish.

Offering a rich, velvety texture with a smoky depth from the paprika, this soup pairs wonderfully with a crusty whole-grain bread for dipping. For an extra touch of luxury, drizzle with a bit of olive oil just before serving.

Slow Cooker Tomato and Vegetable Soup

Ready to transform your kitchen into a cozy haven with minimal effort? This Slow Cooker Tomato and Vegetable Soup is your ticket to a hearty, flavorful meal that practically cooks itself, perfect for those busy days when you crave something homemade.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups organic carrots, peeled and diced
• 2 cups celery, diced
• 1 28-ounce can San Marzano tomatoes, crushed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1 bay leaf
• 1 cup fresh basil leaves, chiffonade

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 5 minutes.
3. Transfer the sautéed onion and garlic to the slow cooker, followed by the diced carrots and celery.
4. Pour the crushed San Marzano tomatoes and low-sodium vegetable broth into the slow cooker, stirring to combine.
5. Add the dried basil, dried oregano, freshly ground black pepper, sea salt, and bay leaf to the slow cooker, stirring gently to distribute the seasonings evenly.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
7. Remove the bay leaf and stir in the fresh basil leaves just before serving.

Finished with a vibrant green garnish, this soup boasts a velvety texture and a rich, umami-packed flavor profile. Serve it alongside a crusty artisanal bread for dipping, or top with a dollop of crème fraîche for an extra layer of luxury.

Slow Cooker Tomato Soup with Italian Herbs

On a chilly evening, nothing warms the soul quite like a bowl of homemade Slow Cooker Tomato Soup with Italian Herbs. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 (28-ounce) cans San Marzano tomatoes, crushed
• 4 cups vegetable stock, low-sodium
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon dried Italian herb blend
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Transfer the onion and garlic mixture to the slow cooker.
5. Add the crushed San Marzano tomatoes, vegetable stock, granulated sugar, sea salt, black pepper, and dried Italian herb blend to the slow cooker. Stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld.
7. After cooking, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a stand blender.
8. Stir in the heavy cream until fully incorporated and heat through for an additional 10 minutes on LOW.
9. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Hearty and aromatic, this soup boasts a velvety texture with a rich depth of flavor from the Italian herbs. Serve it alongside a crusty artisan bread for dipping, or top with a dollop of ricotta for a creamy contrast.

Slow Cooker Tomato and Mushroom Soup

Ready to dive into a comforting bowl of Slow Cooker Tomato and Mushroom Soup? This recipe is perfect for those chilly evenings when you crave something hearty yet simple to prepare. Let’s walk through each step together to ensure your soup turns out perfectly.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Transfer the onion and garlic mixture to the slow cooker.
5. In the same skillet, add the sliced cremini mushrooms and cook until they release their moisture and brown slightly, about 8 minutes.
6. Add the mushrooms to the slow cooker along with the crushed tomatoes, vegetable stock, dried thyme, dried basil, and smoked paprika. Season with salt and freshly ground black pepper to taste.
7. Cover and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld.
8. Stir in the heavy cream during the last 30 minutes of cooking to add richness to the soup.
9. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Great texture and depth of flavor make this soup a standout. The creaminess from the heavy cream balances the acidity of the tomatoes, while the mushrooms add an earthy note. Serve with a slice of crusty bread for dipping to complete the meal.

Conclusion

Whether you’re craving a classic or something with a twist, these 12 creamy slow cooker tomato soup recipes offer comfort in every spoonful. Perfect for busy days or cozy nights, each recipe promises ease and flavor. We’d love to hear which one becomes your go-to—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!