Today just feels like a tomato soup and grilled cheese kind of day! I have tried many tomato soup variations at restaurants or friends' homes over the years, and it (almost) always hits the spot. I was forced to eat a very watery version one time, but I'll spare you that story. 😀

This slow cooker tomato soup recipe is ridiculously easy and tasty. It's a "dump and go" recipe with little prep. I think this is one that you will keep in your back pocket for cold or rainy days. It's also great to serve a crowd at your next potluck or soup supper.

Let me know if you try it!



Written Tutorial

Step 1: Gather all of the ingredients.

  • Two (2) 28oz cans of crushed tomatoes

  • One (1) 15oz can of tomato sauce

  • 1 tablespoon of tomato paste

  • 1.5 cups of chicken broth

  • One (1) diced onion

  • Two (2) cloves of minced garlic

  • 1.5 teaspoons of dried oregano

  • 1 teaspoon of dried basil

  • 1/2 teaspoon of salt

  • 1 teaspoon of sugar

  • 1/2 cup of heavy cream

  • 1 cup of milk

  • Fresh basil leaves for garnish (optional)


Step 2: Prep/mix ingredients and slow cook your soup.

      • Finely chop your onion and mince your garlic.

      • In your slow cooker, mix your crushed tomatoes, tomato sauce, tomato paste, chicken broth, onion, garlic, dried oregano, dried basil, salt, and sugar until well combined. Do NOT include your heavy cream or milk at this point.

      • Put the lid on your slow cooker and cook on high heat for 3-4 hours. (You could, instead, cook it on low for 6-8 hours if you prefer.)

      • After the soup has cooked, purée your soup using a regular blender or immersion blender to ensure a smooth consistency.

      • Stir in the heavy cream and milk before serving. Also add fresh basil leaves if desired.



      Printable Recipe