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Slow Cooker Tomato Soup

This comforting tomato soup is made by slow-cooking ripe tomatoes, onions, and garlic until deeply flavorful and tender. Blended until silky smooth, it boasts a vibrant red hue and velvety texture, perfect for cozy evenings or a nourishing lunch. The process emphasizes gentle simmering and blending to develop rich, layered flavors with minimal fuss.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 28 oz canned whole peeled tomatoes preferably San Marzano or ripe variety
  • 1 large onion yellow or red, peeled and quartered
  • 3 cloves garlic minced
  • 2 cups vegetable broth store-bought or homemade
  • 1 tbsp olive oil extra virgin preferred
  • 1 tsp sugar to balance acidity
  • a handful fresh basil chopped, for stirring in at the end

Equipment

  • Crockpot (slow cooker)
  • Immersion Blender or Regular Blender
  • Ladle
  • Cutting board and knife

Method
 

  1. Begin by chopping a large onion into quarters and mincing three garlic cloves. This helps release their flavors during slow cooking.
  2. Add the canned tomatoes, quartered onion, minced garlic, vegetable broth, olive oil, and sugar into the crockpot. Stir gently to combine, ensuring the ingredients are evenly distributed.
  3. Cover the crockpot and set it to low heat. Let the soup simmer for 6 to 8 hours, until the tomatoes are soft and the flavors meld into a fragrant, rich mixture.
  4. Once the cooking time is up, use an immersion blender directly in the crockpot to purée the soup until smooth and velvety. Alternatively, carefully transfer the hot mixture to a blender in batches and blend until silky.
  5. Taste the soup and adjust the seasoning if necessary, adding a pinch more salt or sugar to balance the flavors. Stir in chopped fresh basil for a bright, herbal aroma.
  6. Pour the hot, smooth tomato soup into bowls, drizzle with a little extra virgin olive oil if desired, and serve immediately while steaming and fragrant—perfect for cozy evenings.

Notes

For a smoky flavor, try fire-roasted canned tomatoes. If you prefer a chunkier texture, blend less or add some chopped cooked vegetables. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.