Enjoy the comforting and classic flavors of this crockpot creamy tomato soup. Simple yet flavorful, this soup is perfect to enjoy anytime.
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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.
Reasons to Love
- Easy preparations. It’s incredibly easy to make this soup. With just a handful of ingredients, this creamy tomato soup with basil can be placed in the crockpot and ready in no time.
- It's very delicious. Tomato soup is a classic dish that sparks many great memories for many people. Its creaminess, along with the sweetness of the tomatoes, will warm you up.
- Crock pot meal. The slow cooker definitely comes in handy for convenience. You can dump and go, yet have a very flavorful soup to enjoy upon returning.
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.
In a skillet over low/medium heat, melt the butter and sauté the finely diced onions and garlic until softened.
Sprinkle the flour over the softened, butter-covered onions, stirring until coated. Cook for an additional minute, then turn off the heat.
Transfer the onion roux mixture to the slow cooker. Add the can of diced tomatoes, chicken broth, salt, oregano to to the slow cooker.
Gently stir everything to combine, cover with the lid, and set the slow cooker to high for 2 hours. If cooking on low, set it to 4 hours. Stir the soup halfway through the cooking time.
Use an immersion blender to blend the soup until smooth. Stir in the half and half, ensuring it's well combined.
Cover with the lid and let it cook on low for an additional 30 minutes. Add the basil leaves in the end and serve.
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
Top tip: Use an immersion blender. This type of blender can puree the soup right in the crockpot. If you don’t have an immersion blender, transfer the soup in batches to a blender to blend until smooth.
- 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 this salmon salad or broccoli salad with bacon would be a great choice.
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.
FAQs
What are the best tomatoes to use for crockpot tomato soup?
Diced canned tomatoes are the best and easiest to use. They are available year-round.
How do I make sure the dairy added doesn’t curdle?
Make sure to add it towards the end of cooking. In the crockpot, this would be 30 minutes before serving. Gently pour in and stir.
Is there a difference between tomato soup and tomato bisque?
Tomato bisque is typically made with some type of shellfish whereas, tomato soup doesn’t necessarily contain shellfish.
Why do some people add baking soda to tomato soup?
Baking soda can help lessen the acidity in the soup. All you need is a small pinch of it if you feel the soup tastes too acidic.
Related Recipes
Looking for more delicious small-batch soup recipes? Here are a few more you can check out:
- Cabbage soup in crock pot is a delicious way to eat your veggies.
- Crockpot broccoli cheese soup is a favorite with my picky eaters.
- Chicken corn chowder has an irresistible flavor combination.
- Greek lemon chicken soup with orzo is tangy and satisfying.
- Homemade chicken gnocchi soup tastes just like the restaurant version.
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Recipe
Crock Pot Creamy Tomato Soup
Ingredients
- 14 ounces canned diced tomatoes
- ⅓ cup half and half
- 1 tablespoon unsalted butter
- 1 garlic minced
- ½ onion finely diced
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon dried oregano
- ½ cup chicken broth
- 1 tablespoon fresh basil chopped, plus extra leaves for garnish
Instructions
- In a skillet over low/medium heat, melt the butter and sauté the finely diced onions and garlic until softened.
- Sprinkle the flour over the softened, butter-covered onions, stirring until coated. Cook for an additional minute, then turn off the heat.
- Transfer the onion roux mixture to the slow cooker.
- Add the can of diced tomatoes, chicken broth, salt, oregano to to the slow cooker.
- Gently stir everything to combine, cover with the lid, and set the slow cooker to high for 2 hours. If cooking on low, set it to 4 hours.
- Stir the soup halfway through the cooking time.
- Use an immersion blender to blend the soup until smooth directly in the slow cooker. Alternatively, transfer the contents to a blender and puree until smooth.
- Pour the blended mixture back into the slow cooker and set it to low.
- Stir in the half and half, ensuring it's well combined.
- Cover with the lid and let it cook on low for an additional 30 minutes. Add the basil leaves in the end and serve.
Mia
So rich and full of flavors! Made it last night and the whole family was scraping their bowls!
Wendie
This was so creamy and delicious! I loved the fact that I could make it in the slow cooker. Even my kids loved this one, definitely making it again!