Crockpot Tomato Soup

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You can make tomato soup in the slow cooker! It’s easy, wholesome, and much more delicious than the canned stuff! Try out Crockpot tomato soup.

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Heres the finished pin showing the crockpot tomato soup ready to eat with title across the middle.

This is a unique tomato soup recipe. You might be thinking “what could be unique about Crockpot tomato soup” but it’s a secret ingredient lurking below the surface!

This recipe also includes a homemade fresh basil pesto! This simple basil pesto sauce goes into the soup and it gives it a fresh pop of flavor that you might not expect.

A bowl with the finished soup recipe topped ready to eat.

The great thing about this homemade tomato soup is that you control what goes in, that means no weird ingredients that you find in canned foods.

Thanks to the Crockpot there’s no extra work involved either, you can have the simplicity of a canned soup that is hot, fresh, and ready for dinner without much work.

Here’s what you’ll need for the homemade tomato soup:

For the full amounts, nutrition information, and tips check out the printable recipe card at the bottom of the post. In the meantime, here’s what you’ll need for the soup portion of this recipe:

Canned whole peeled tomatoes, tomato sauce, vegetable broth, garlic, onions, bell pepper, tomato paste, Italian seasoning, heavy cream, and salt/pepper to taste after it’s done!

A top down view of the finished slow cooker soup recipe ready to eat.

For the homemade basil pesto you’ll need fresh basil, pine nuts, parmesan cheese, olive oil, and garlic. That’s it! Nothing too crazy or exciting but it does add a nice fresh flavor to the tomato soup that you won’t find in other recipes.

How to make Crockpot tomato soup:

First we’ll need to make the homemade pesto, so let’s do that first!

Blend all ingredients in food processor until smooth

Add half (or to taste) of pesto to soup per instructions

Refrigerate the rest in airtight container

Now we can start the soup recipe which is just as simple as the pesto, so don’t worry about those few extra steps!

Place all ingredients except heavy cream and salt & pepper into a 6 qt slow cooker

A bowl full of the finished crockpot tomato soup ready to serve.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours

When done, use immersion blender to puree until desired consistency is reached

Stir in fresh pesto, heavy cream, and salt & pepper

Garnish with fresh basil, parmesan cheese and sour cream

Serve immediately and enjoy!

A bowl full of crockpot tomato soup ready to eat.

You can store the leftover pesto in the refrigerator in a sealed container, the same goes for the tomato soup…if there’s any left!

Looking for more delicious soup recipes to try?

Once you start making soup recipes in the Crockpot you’ll be hooked! Here are some of my favorites for you to try.

Finished tomato basil pesto soup ready to be served.

I like to make Crockpot Bean Soup with leftover ham from the holidays, I also really enjoy making Sausage Potato Soup for dinners. It’s hearty and indulgent.

If you like chicken try out this Slow Cooker Chicken Tortilla Soup or maybe Creamy Mushroom Soup is more your style! Sweet & Nutty Butternut Squash Soup Recipe is a simple soup that everyone loves, another is Slow Cooker Potato Soup!

Printable Crockpot Tomato Soup Recipe:

Finished tomato basil pesto soup ready to be served.

Crockpot Tomato Soup

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

You can make tomato soup in the slow cooker! It's easy, wholesome, and much more delicious than the canned stuff! Try out Crockpot tomato soup.

Ingredients

  • 2 28oz cans whole peeled tomatoes
  • 1 15 oz can tomato sauce
  • 1 ½ cup vegetable broth
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons dried italian seasoning
  • ⅓ cup heavy cream or coconut cream
  • Salt & pepper to taste
  • 2 cups fresh basil
  • 3 tablespoons pine nuts
  • ½ cup fresh parmesan cheese
  • ½ extra virgin olive oil
  • 1 clove garlic

Instructions

Soup

  1. Place all ingredients except heavy cream and salt & pepper into a 6 qt slow cooker
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours
  3. When done, use immersion blender to puree until desired consistency is reached
  4. Stir in fresh pesto, heavy cream, and salt & pepper
  5. Garnish with fresh basil, parmesan cheese and sour cream
  6. Serve immediately and enjoy!

Pesto

  1. Blend all ingredients in food processor until smooth
  2. Add half (or to taste) of pesto to soup per instructions
  3. Refrigerate the rest in airtight container
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 166Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 564mgCarbohydrates 18gFiber 4gSugar 11gProtein 6g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

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