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Slow Cooker Tomato Soup

Slow Cooker Tomato Soup

Jennie Duncan
Easy slow cooker tomato soup that everyone in your family will enjoy. Made with canned tomatoes and full of flavor.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Soup
Cuisine American
Servings 5 Servings
Calories 240 kcal


  • 28 oz Crushed tomatoes (canned)
  • 30 oz Diced tomatoes (canned)
  • ½ cup White onion (diced)
  • 1 teaspoon Thyme (dried)
  • 1 teaspoon Oregano (dried)
  • ½ teaspoon Basil (dried)
  • ½ tablespoon Sugar
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 cups Vegetable broth
  • 4 tablespoons Butter
  • 1 cup Half & half


  • Add all ingredients to the slow cooker. Give it a mix then cover with the lid. Allow to cook for 4-5 hours on high or 6-7 hours on low.
  • Use an immersion blender to blend soup until smooth and creamy. Serve warm and enjoy!



Tip: If you are nervous your tomatoes may be too acidic, start by adding a teaspoon of baking soda to the soup. That will cut some of the acidity of the tomatoes. Add more if needed, as you want the soup to taste balanced. 
Tip: It is essential NOT to add the half and half or milk at this point in the process if you want your soup to be creamier. Adding cold dairy at this point could cause the milk or half & half to curdle. Any dairy needs to be added at the start of the recipe.


Serving: 2cupsCalories: 240kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 42mgSodium: 936mgPotassium: 871mgFiber: 5gSugar: 14gVitamin A: 1211IUVitamin C: 33mgCalcium: 170mgIron: 4mg
Keyword Slow Cooker Tomato Soup
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