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Crockpot Tomato Soup

This comforting tomato soup is slow-cooked to develop rich, layered flavors, using simple ingredients like crushed tomatoes, vegetable broth, onions, and garlic. The soup achieves a smooth, velvety texture with a vibrant, inviting appearance, perfect for cozy days. The crockpot does most of the work, delivering a warm bowl of nostalgia 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: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion finely chopped
  • 3 cloves garlic crushed
  • 28 oz canned crushed tomatoes fire-roasted if possible
  • 2 cups vegetable broth low-sodium preferred
  • 1 tablespoon balsamic vinegar optional but recommended
  • 1/2 teaspoon smoked paprika adds depth of flavor
  • 2 tablespoons olive oil extra virgin preferred
  • 1/4 cup fresh basil chopped, for garnish
  • 1/4 cup heavy cream optional for richness

Equipment

  • large crockpot
  • Immersion blender or regular blender
  • Measuring Cups and Spoons
  • Ladle
  • Skillet (optional)

Method
 

  1. Start by chopping the onion into small, even pieces until it looks like a fine dice, then set aside.
  2. If you'd like extra flavor, heat a skillet over medium and add a tablespoon of olive oil. Sauté the onion and crushed garlic until they become fragrant and translucent, about 5 minutes—your kitchen will fill with a sweet, savory aroma.
  3. Pour the sautéed onions and garlic into the crockpot, then add the crushed tomatoes, vegetable broth, balsamic vinegar, and smoked paprika. Give everything a gentle stir to combine.
  4. Cover the crockpot and set it to low. Let the soup simmer gently for 6 to 8 hours, until the flavors meld and the house smells warmly of roasted tomatoes.
  5. Once the cooking time is up, use an immersion blender directly in the crockpot to purée the soup until it's silky and smooth—think creamy velvet. Alternatively, carefully transfer the hot soup in batches to a blender and blend until smooth, then return it to the crockpot.
  6. Taste the soup and adjust the seasoning if needed—adding a pinch of salt or more basil for brightness. Stir in the heavy cream if you want a richer, creamier texture, and let it warm through for another 10 minutes.
  7. Serve the soup hot, garnished with chopped fresh basil. The soup should be velvety, vibrant red, and fragrant with the aroma of garlic and basil—a perfect cozy meal.

Notes

For an extra smoky flavor, use fire-roasted tomatoes. To make it dairy-free, substitute coconut milk for heavy cream. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.