Creamy Slow Cooker Crock Pot Tomato Soup

Rich and creamy, this crock pot tomato bisque soup simmers hands-off for hours while canned tomatoes, broth, and herbs build deep flavor. A splash of half and half stirred in at the end makes it velvety smooth without weighing it down.

Tomato soup is a classic soup, right up there with chicken noodle soup, that I've enjoyed since I was a kid. My mother would make us a quick batch of canned soup on cold days, paired with grilled cheese for a quick meal. It is quite possibly one of the most nostalgic soups, loved by all.

My crockpot creamy tomato soup recipe doesn't disappoint. I use canned diced tomatoes to make prep easy along with oregano and fresh basil seasonings to bring all the flavors out of the soup. The richness of half and half lends to a creamy soup but not too thick or heavy. This is all placed in a crockpot to make life even easier.

I like to enjoy this soup with a slice of Italian bread or garlic bread. It's one of my favorite crockpot soup recipes. I also love this broccoli cheese soup and this crockpot cabbage soup.

Ingredients

Here's what you need to make the soup:

• Tomatoes- Canned diced tomatoes with the juice are used but you can certainly use whole canned or crushed canned tomatoes.
• Half and Half- You can find this in the dairy section of the store or make your own with equal parts half milk and half cream.
• Butter- Unsalted butter to sauté onions was used.
• Garlc- One minced garlic clove is all you need.
• Onion- Half of a finely diced onion adds to the sweetness of the soup.
• All purpose flour- This helps to thicken the soup up and aids in giving it that creamy texture.
• Chicken Broth- A base for the soup that is flavorful.
• Oregano- Dried or fresh can be used to add a bit of bitterness to offset the tomatoes acidity and basil/onion sweetness.
• Basil- Fresh is the best to use but you can use dried if that is what you have on hand. Basil adds a touch of sweetness.
• Salt- Season to taste and adjust accordingly.

Scroll down to the recipe card for quantities used.

Instructions

Gather up all your prepped ingredients. You'll sauté the aromatics first and then transfer everything into the crockpot for a delicious soup.

Hint: Add the dairy ingredients, such as cream or milk, towards the end of the cooking time. This prevents the dairy from curdling or separating due to prolonged exposure to high heat.

Variations

• Use fresh tomatoes. Instead of canned use fresh if you have them. You will have to add more broth so adjust accordingly.
• Add vegetables. This is a great soup to add more vegetables too. Some suggestions would be celery, carrots or spinach.
• Make it non-creamy. Omit the half and half if you are wanting a thinner soup.
• Make it thicker. In place of half and half, use heavy whipping cream or for dairy free use coconut cream to get a thick soup.
• Add toppings. Croutons, tortilla strips, shredded cheddar cheese, parmesan cheese, or extra crushed basil make great toppings to this soup.
• Add-ins. Shredded chicken, meatballs or pasta noodles can be added to add more flavor and make this soup a bit heartier.
• Make it on the stovetop. Not wanting to use a crockpot? No problem, follow the instructions as listed and bring to a low boil on the stove for 30 minutes. Use your immersion blender to make it smooth and cream. Stir in half and half, then let simmer for 10 minutes.

Check out my slow cooker vegetable soup if you want a chunkier soup with veggies. It's also made with a tomato base.

Tips

• Use canned tomatoes. This can make life so much easier. Find a brand that is high quality with no additives to ensure best flavor.
• Use fresh basil. The fresher the basil the more elevated the flavors will be. Don't forget to add extra leaves for garnishing. The freshness from the herb really gives the taste of the soup a pop.
• Adjust seasonings. Tomatoes can be very acidic so make sure to adjust the seasonings to your preference of taste.
• Add half and half toward the end of cooking. Add the dairy in at the end will help prevent it from curdling. The texture of the soup should be creamy and smooth.

Serving suggestions

Creamy tomato soup pairs well with so many things. From sandwiches to salads, here are a few suggestions to try.

There is nothing like a classic grilled cheese sandwich that goes nice with tomato soup. An air fryer tuna melt or these Hawaiian roll sliders are also so delicious with it.

If you want to pair it with a salad, this berry salad with fruit goes well. Or, add a little bit of protein by pairing it with a salmon salad or broccoli salad with bacon.

Want to keep it light? This air fryer garlic bread or this Italian bread are great options to dip into the soup.

Storage

Once cooled, transfer the soup into an airtight container in the refrigerator or freezer to keep it fresh. For short term storage, you can keep the soup in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months but make sure to thaw it in the refrigerator before reheating.

To reheat, the stovetop is the best method for preserving that smooth, creamy texture. Warm the soup in a saucepan over medium-low heat, stirring occasionally, until it's heated through, which helps prevent the dairy from scorching or separating.

If you're reheating from frozen, it's best to thaw it in the refrigerator overnight first, then reheat gently on the stove, stirring well since the texture can look slightly separated right after thawing but will smooth back out as it warms and you stir. Microwaving works too if you're in a hurry, just do it in short bursts, stirring in between, to keep the bisque from getting a grainy or curdled texture.

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