My homemade tomato toup is made in a slow cooker because it concentrates flavor in the way a stovetop recipe can't. Plus, it is one of my favorite ways to use up garden tomatoes that are a little bruised, oddly shaped, or simply too plentiful to eat fresh. With very little hands-on time (you don't even have to peel the tomatoes!), this recipe simmers low and slow until the vegetables are tender enough to blend into a creamy tomato soup.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
Fresh tomatoes don't have to be picture-perfect to make an incredible bowl of soup! When the garden starts producing faster than I can keep up, this soup is always on the menu. It transforms those "seconds" that might not make it onto a salad platter into something rich, satisfying, and freezer-friendly.
Heck, your tomatoes don't even need to be in season if you are using this recipe! Like my slow roasted tomatoes, you are using time as the flavor enhancer.
This slow cooker soup pairs perfectly with a solid salad like my kale and cranberry salad or Brussels sprout Caesar salad.
📖Why My Recipe Works
- Slow cooking reduces the water content and concentrates the tomato flavor.
- No peeling required! The skins will breakdown during the cooking process and a high-speed blender will take care of the rest.
🧾Fresh Tomato Soup Ingredients
- Fresh tomatoes - You can mix and match any variety. When buying tomatoes out of season, I look for medium-sized tomatoes like compari tomatoes.
- Carrots - Besides balancing the tomatoes' acidity, carrots help create a naturally thicker soup with a smooth texture.
- Tomato paste - Adds concentrated tomato flavor and extra richness.
- Vegetable broth - Chicken broth also works if you aren't keeping it vegetarian.
- Heavy cream - Stir it in after blending for the creamiest finish. Substitute full-fat coconut milk or your favorite dairy-free cream if needed.
- Smoked paprika - I am a huge fan of using smoked paprika instead of plain. You just need a pinch to add an entirely new level of flavor to your recipe.
- Herbs - Dried basil and oregano for the slow cooking but you add fresh at the end.
⏲️How to Make Tomato Soup in a Slow Cooker
- Cut the tomatoes into halves, quarters, or even small pieces, depending on their size.
- Add the remaining ingredients to your slow cooker and give it a good stir.
- I prefer to cook this soup on low heat but you can speed thing sup by cooking on high heat.
- You can use an immersion blender or a countertop blender. My preference is the traditional blender because it really pulverizes any pesky tomato skins.
- Stir in the heavy cream after blending. This keeps the soup silky and prevents the dairy from separating.
👩🏻🍳Jen's Testing Notes
- Don't waste time peeling the tomatoes. A quality blender creates a perfectly smooth soup.
- If your tomatoes are especially sweet, skip the sugar.
- Make a double batch while fresh tomatoes are in season and freeze portions for later.
- . If you're using a countertop blender, work in batches and vent the lid slightly so steam can escape safely.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Slow Cooker Fresh Tomato Soup
Ingredients
- 4 ½ pounds fresh tomatoes unpeeled quartered
- 1 large white onion diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 3 Tablespoons tomato paste
- 3 cups vegetable broth
- 2 Tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon sugar
- ⅔ cup heavy cream
- kosher salt and black pepper to taste
Instructions
- Add the tomatoes, onion, carrots, and garlic to the slow cooker. Stir in the tomato paste, vegetable broth, olive oil, basil, oregano, smoked paprika, and sugar, if using.4 ½ pounds fresh tomatoes, 1 large white onion, 2 medium carrots, 3 Tablespoons tomato paste, 3 cups vegetable broth, 2 Tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, 1 teaspoon sugar, 4 cloves garlic
- Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours, until the vegetables are very soft.
- Blend until completely smooth using an immersion blender, or carefully transfer the soup to a countertop blender and blend until smooth.
- Stir in the heavy cream until fully combined. Taste and season with salt and black pepper.⅔ cup heavy cream, kosher salt and black pepper
Video
Notes
- If your tomatoes are particularly sweet, you can omit the sugar.
- Delicious served with grilled cheese or crusty sourdough.
🌡️ Storage Instructions
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Nutrition
Common Recipe Questions
Remove the lid during the last 30-60 minutes of cooking (or transfer the soup to a large pot after blending) and let some of the excess liquid evaporate. This concentrates the tomato flavor while naturally thickening the soup.
If the soup is still thinner than you'd like, simmer it on the stovetop for 10-20 minutes, stirring occasionally, until it reaches your preferred consistency.
Johnnie Seltzer says
Just tried this from the newsletter. So good.
Jen Wooster says
Glad you enjoyed!