Slow Cooker Fresh Tomato Soup
Made with fresh tomatoes, this slow cooker tomato soup has a deep, rich tomato flavor, while the carrots naturally balance acidity and create a silky texture. It's an easy garden tomato recipe that's freezer-friendly and perfect with grilled cheese or crusty bread.
Servings: 6
Calories: 230kcal
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.
- 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.
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.
Leave a review or get more information on the recipe!
