Tomato soup is a classic dish that has been enjoyed by people all over the world for generations. It's a simple and delicious soup that's typically made with tomatoes, onions, garlic, and a variety of spices and seasonings. Tomato soup is known for its rich and tangy flavor, as well as its warm and comforting texture!
This recipe calls for whole peeled tomatoes, which are a great source of natural flavor, color, and texture. The tomatoes get cooked together with onions, garlic, and a variety of warm spices and seasonings, which help to bring out their natural sweetness and tanginess. If desired, heavy cream is added to the soup to give it a creamy and velvety texture, making it even more satisfying and delicious.
The slow cooker is the best way to make tomato soup because it allows the ingredients to cook slowly and evenly, infusing the soup with rich and delicious flavor. The slow cooking process also helps to break down the tomatoes, onions, and garlic, creating a smooth and creamy texture.
It also makes it easy to cook the soup for an extended period of time, allowing you to tend to work and life, making it the perfect meal for busy weeknights or lazy weekends. Serve it alongside a grilled cheese sandwich, or enjoy it on its own for a light and easy meal!
WHY YOU’LL LOVE THIS RECIPE
- This recipe for tomato soup in the crock pot is incredibly easy to make, requiring only a few simple ingredients and minimal prep time.
- The slow cooking process allows the ingredients to blend together perfectly, resulting in a rich and flavorful soup.
- The final touch of heavy cream gives the soup a velvety and luxurious texture that will warm you up from the inside out and make you feel like you're indulging in a gourmet meal!
INGREDIENTS YOU’LL NEED
- Canned Whole Peeled Tomatoes - The whole peeled tomatoes are the star of the recipe, providing the base for the soup and contributing their rich, tangy flavor to the dish.
- Butter - Adds richness and depth to the soup while also helping to balance out the acidity of the tomatoes.
- Garlic and Onion - Adds savory flavor and a comforting aroma to the soup.
- Brown Sugar - Balances out the acidity of the tomatoes while also adding a touch of sweetness to the soup.
- Seasonings - Salt, black pepper, Italian seasoning, and bay leaves all contribute to the overall flavor profile of the soup, adding warmth and depth to the dish.
- Tomato Paste - Adds concentrated tomato flavor to the soup, helping to deepen the tomato taste.
- Chicken Broth - Helps to thin out the tomatoes and create a smooth and silky texture while adding flavor and nutrients.
- Heavy Cream (Optional) - The heavy cream adds richness and depth to the soup, creating a smooth and velvety texture that's both comforting and indulgent.
- Cornstarch (Optional) - Used as a thickening agent, helping to create a velvety and luxurious texture if using heavy cream.
HOW TO MAKE TOMATO SOUP IN THE CROCK POT
Add the ingredients to the slow cooker: In a 6-quart crock pot, add tomatoes, butter, onion, brown sugar, garlic, salt, black pepper, Italian seasoning, tomato paste, and bay leaves.
Cook tomato soup broth: Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until the tomatoes start to break down.
Puree the soup: Remove bay leaves, then use an immersion blender to puree everything, or puree the soup in 2-3 batches in a regular blender until the soup is smooth. Add soup back into the Crock Pot.
Thicken and add cream: Whisk together water and cornstarch in a small bowl until there are no lumps. Pour cornstarch slurry and heavy cream into the Crock Pot. Mix until the cream and cornstarch are fully incorporated. Slow cook for an additional 15 minutes. Serve hot with a sprinkle of grated parmesan cheese. Enjoy!
- If you prefer a smoother texture, be sure to puree the soup thoroughly using an immersion blender or regular blender before adding the cornstarch slurry and heavy cream.
- The soup will be very hot once cooked. If you are using a blender, put a towel over the lid while blending to prevent it from splashing.
- To prevent the soup from becoming too thin or watery, start with a smaller amount of chicken broth and add more as needed throughout the cooking process.
- For an extra burst of flavor, use a can of fire-roasted tomatoes in addition to the whole peeled tomatoes.
- Whisk the cornstarch thoroughly into the water before adding it to the soup to prevent lumps from forming and ensure a smooth and even consistency in the finished product.
- To add a touch of smokiness to the soup, try adding a teaspoon or two of smoked paprika to the seasoning blend.
- For a vegan version, omit the butter and heavy cream, and use vegetable broth instead of chicken broth. You can also use a plant-based alternative to heavy cream, such as coconut cream or cashew cream, to add richness and creaminess to the soup.
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture.
- Add chopped fresh vegetables, such as carrots, celery, or bell peppers, during the cooking process for even more flavor and nutrients.
- For a twist on the classic tomato soup, add crumbled cooked bacon or diced ham.
- Serve tomato soup with a grilled cheese sandwich for a comforting and classic meal.
STORING & FREEZING
Storing: To store leftover tomato soup, allow it to cool, then transfer it to an airtight container. You can store the soup in the refrigerator for up to 5 days.
Freezing: To freeze tomato soup, allow it to cool, then transfer it to a freezer-safe container or a heavy-duty freezer bag. Freeze the soup for up to 3 months. To reheat the frozen soup, thaw it in the refrigerator overnight and then heat it up on the stovetop or in the microwave until heated through. If the soup has separated during freezing, you can whisk it vigorously to help re-incorporate the ingredients.
EQUIPMENT = Your Favorite Slow CookerIngredients
- 2 (28 oz) cans of whole peeled tomatoes
- 2 tbsp butter
- 1 medium yellow onion (diced)
- 1 tbsp brown sugar
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp tomato paste
- 2 bay leaves
- 2 cups chicken broth
- ¼ cup water (Optional)
- 2 tbsp cornstarch (Optional)
- ½ cup heavy cream (Optional)
In a 6-quart crock pot, add tomatoes, butter, onion, brown sugar, garlic, salt, black pepper, Italian seasoning, tomato paste, and bay leaves.
Cover and cook on high for 3-4 hours or low for 6-8 hours or until the tomatoes start to break down.
Remove bay leaves, then use an immersion blender to puree everything, or puree the soup in 2-3 batches in a regular blender. Add soup back into the Crock Pot.
Whisk together water and cornstarch in a small bowl until there are no lumps. Pour cornstarch slurry and heavy cream into the Crock Pot and mix everything.
Cover and continue to cook for 15 minutes.
Serve while hot and garnish with Parmesan cheese.
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