Table of Contents
- Tomato Soup:
- How to Make Tomato Soup:
- Slow Cooker Creamy Tomato Soup
- You Choose: Stove Top, Instant Pot or Slow Cooker
- Garnishes & Toppings for Slow Cooker Tomato Soup
- Slow Cooker Tomato Soup Recipe – Step by Step
- Tips for Ingredients & Alternatives You Can Use
- Tips & Advice for Preparing, Cooking & Serving
- Let Us Know How You Enjoyed It
- Slow Cooker Tomato Soup
- Slow Cooker Classic Tomato Soup
- What people are saying about the Slow Cooker Tomato Basil Parmesan Soup
- Slow Cooker Tomato Basil Parmesan Soup
- The Secret to Amazing Vegan Tomato Soup
- Use Cashew Cream for Dairy-Free Slow-Cooker Tomato Soup
- Crockpot Tomato Vegetable Soup
- Slow Cooker Tomato Vegetable Soup
- Pin Easy Homemade Crockpot Vegetable Soup
- Easy Homemade Crockpot Vegetable Soup
- FOR THIS RECIPE, I RECOMMEND:
- Slow Cooker Tomato Basil Soup
- Crock Pot Tomato Soup
- About This Impromptu Tomato Soup
- Crock Pot Tomato Soup Recipe Note
- Tools I used to make the Crock Pot Tomato Soup
- Roasting The Food First
Slow Cooker Creamy Tomato Soup is a simple homemade tomato soup that is easy to make right in your crockpot! The absolute best tomato soup recipe bursting with rich, creamy, tomato flavor!
If there is one thing that I can always count on everyone in my house getting excited about for dinner it’s soup! Especially tomato, it’s everyone’s favorite. We also happen to love this Easy Pumpkin Soup for fall, Instant Pot Potato Soup is a year-round favorite, and Chili Macaroni Soup is perfect when it’s really chilly outside!
Tomato soup is simply a soup that’s made primarily with tomatoes. It’s great served with a variety of sides and garnishes such as grilled cheese sandwiches, garlic croutons, parmesan cheese, Italian seasoning, and garlic bread.
I always use canned whole plum tomatoes for my tomato soup. If you are wondering why not use fresh instead, it’s because canned tomatoes are truly packed with flavor year round. Tomato season is short, and they just don’t taste the same in the winter. If you use fresh tomatoes you won’t get that nice rich tomato flavor you are looking for.
How to Make Tomato Soup:
This tomato soup is so easy to make in the slow cooker in just a few steps.
- You will add two large cans of whole, peeled, plum tomatoes to the slow cooker along with your tomato sauce.
- Add in your broth. You can use vegetable or chicken broth for this recipe.
- Next, add your diced onion, garlic, and seasonings.
- Place the lid on the slow cooker and allow the soup to cook on high for 3-4 hours or on low for 6-8 hours for best flavor.
- Once you are ready to serve the soup, you will use an immersion blender to puree it to a smooth consistency.
- If you do not have an immersion blender, you can puree the soup in batches in a regular blender.
- Next, stir the cream into the soup. The cream in this recipe is optional if you’d like to keep the soup lighter.
Serve with your favorite toppings, and enjoy! Be sure to give us a follow on Facebook for the best recipe videos every day!
4.8 from 5 votes
Slow Cooker Creamy Tomato Soup
Slow Cooker Creamy Tomato Soup is a simple homemade tomato soup that is easy to make right in your crockpot! The absolute best tomato soup recipe bursting with rich, creamy, tomato flavor! Prep Time5 mins Cook Time8 hrs Total Time8 hrs 5 mins Course: Main Course Cuisine: American Servings: 4 Author: Nichole
- 2 28 Ounce Cans Whole Peeled Tomatoes
- 1 15 Ounce Can Tomato Sauce
- 1 Cup Chicken or Vegetable Broth
- 1 Large Onion, Diced
- 2 Cloves Garlic, Minced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Italian Seasoning
- 1/2 Cup Heavy Cream, Optional
- Add all of the ingredients except for the heavy cream to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Puree the soup with an immersion blender. Or, puree the soup in 3-4 batches in a regular blender and return to the slow cooker.
- Stir the heavy cream into the soup if using.
- Serve immediately.
There is nothing more delicious on a chilly day than this slow cooker tomato soup! This creamy tomato basil soup is so tasty, that you won’t believe how easy it is to make using a Crock Pot and a few simple ingredients. Let the slow cooker do the work bring out the flavors of the tomato and basil while it cooks away all day and have it ready to eat at dinner time. The leftovers can be reheated or frozen for lunch or dinner another day.
There is probably no one recipe I personally eat more often than Tomato Basil Soup. It is literally so good that every time I make it, and I have made it hundreds of times, I think “I forgot just how delicious this is!” It is creamy, comforting, just a hint sweet, and everything I think tomato basil soup should be.
The absolute best part is, however, how insanely easy it is to make. I mean it is stupid easy! Usually, when I make it to share, people immediately ask for the recipe and when they see it they can’t believe how simple it is.
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You Choose: Stove Top, Instant Pot or Slow Cooker
I created the original Tomato Basil Soup recipe for the stove top, but since it was so popular with not only me but so many of my readers, I have adapted as both an Instant Pot Tomato Soup recipe, and now I am sharing a Slow Cooker Tomato Soup version below. All three of these recipes taste pretty much identical, it just gives you options depending on how much time you have and what you like to cook with. All three tomato soups are simple and delicious.
Garnishes & Toppings for Slow Cooker Tomato Soup
Once the soup is prepared by your method of choice you can serve it with a number of things. My favorite is adding a dollop of pesto, parmesan cheese, and croutons. Here is a short list of the things that work well with tomato soup:
- Parmesan Cheese
- Grilled Cheese bites
- Cheddar Cheese
- Fresh basil
- Toast triangles
- Mozzarella cheese
You can use your imagination to come up with other tasty combinations as well. I also love serving it with garlic toast or cheesy bread sticks as a meal.
Slow Cooker Tomato Soup Recipe – Step by Step
To make this recipe follow along here where I will go step by step for what ingredients you need and tips and tricks for how I make the soup. The recipe is pretty straight forward, but if questions arise I most likely will cover them here. Please feel free to leave a comment if you still have questions. If you just want the quick version of the slow cooker tomato soup, feel free to scroll down to the bottom of the post to find the recipe card.
Tips for Ingredients & Alternatives You Can Use
- 1 28 oz can crushed tomatoes- You can also use 2 14.5 oz cans if you have them on hand. The extra ounce won’t be a problem. Also, I recommend using the best brand you can find. The quality of the tomatoes will directly effect the taste of the soup, so if you are going to splurge, the tomatoes are where to do it!
- 1 28 oz can diced tomatoes- Again, feel free to use 2 smaller cans in place of one large one. The big thing here is that I prefer my soup with chunks of tomatoes in it. If you like smooth tomato soup, you can do one of two things. The easiest is to just use additional crushed tomatoes here in place of the diced. If you make it with the crushed and diced tomatoes, you can use a stick blender to make it smooth at the end as an alternative.
- 1 tbsp crushed garlic- You can use fresh garlic, but for the easy factor, I like to use the Garden Gourmet brand tube you can get in the refrigerated produce section at the grocery store.
- 1 14 oz can of chicken broth, or 2 cups – fresh chicken brothI use I make from the leftovers of rotisserie chicken when I have it, but if not a can or two cups from a carton will do the trick.
- 2 Tbsp sugar- This cuts the acidity of the tomatoes and gives it just a hint of sweetness.
- ⅓ cup butter, cut into ½” cubes
- 1 cup heavy cream- Heavy cream works best in this recipe, however, if you want to lighten it up, you can use half and half in place of it. The soup won’t thicken quite as much and the half and half doesn’t always blend as well, but the taste will still be good!
- 15-20 basil leaves -OR- 1 Tbsp dried basil leaves- Fresh basil is always my preference for this soup, however since soup weather usually starts when the prime season for fresh herbs ends, so I like to give the option because dried basil will also work. Make sure and note that the basil is added to the recipe in different places depending on whether you are using fresh or dried basil.
Tips & Advice for Preparing, Cooking & Serving
- Pour the tomatoes, broth, and garlic into the crockpot. If you are using dried basil, also add it now. If you are using fresh basil you will wait until step 3. Then close the lid and set the temperature to low and the time to 4-6 hours depending on when you will be ready to prepare and serve it. At this step it can basically cook as long as you want it to between 2-4 hours and be very tasty. As long as you keep the lid on the crock pot so that moisture doesn’t escape, you can let the flavors continue to simmer in there until you are ready to get dinner on the table.
- After cooking, open the lid and first stir in the sugar, next stir in the butter, then continue to stir until both are melted and well combined. This should just take a minute or two but it helps to get this completely combined before adding the milk.
- Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now. The most important thing here is that you pour slowly and mix continuously. If you pour too much cream at a time it can have a chance to curdle before it is combined which won’t give you the smooth creamy texture you are looking for. By continuously stirring small amounts you will be able to get it all combined without the milk heating up too much.
- Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese. This should make about 6 bowls of soup. It will serve more if they are smaller servings or less if you do extra large servings of course! Be warned though, this stuff is addictive, so while you can refrigerate it or freeze it for later, you might not have any left to save!
Let Us Know How You Enjoyed It
I really hope you find yourself eating this recipe as much as I do when the weather gets chilly! If you get a chance to make it, I would love it if you would take a moment to leave me a note. It just makes my day to know people are making my recipes. Or snap a photo and tag me on Instagram @easyfamilyrecipes so I can see what you are cooking! And before you go… don’t forget to sign up for my Hungry Email Club for more easy recipes!
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Slow Cooker Tomato Soup
A creamy tomato basil soup recipe made in the slow cooker. This soup is perfect for cold days and can be refrigerated or frozen to make a quick meal on a busy day. Prep Time: 10 minutes Total Time: 10 minutes Serves:6 servings Hover over “serves” value to reveal recipe scaler Calories:297 Author:Kimber
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 tbsp crushed garlic
- 1 14 oz can of chicken broth or 2 cups
- 2 Tbsp sugar
- ⅓ cup butter cut into ½” cubes
- 1 cup heavy cream
- 15-20 basil leaves -OR- 1 Tbsp dried basil leaves
- Pour the tomatoes, broth, and garlic into the crock pot. If you are using dried basil, also add it now. Then close the lid and set the temperature to low and the time to 4-6 hours depending on when you will be ready to prepare and serve it.
- After cooking, open the lid and first stir in the sugar, then stir in the butter, and continue to stir until melted and well combined.
- Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now.
- Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese.
The soup can be stored in an airtight container in the refrigerator and reheated for 3-4 days. You can also freeze the tomato basil soup and reheat in the microwave, or on low on the stove top. © 2017 Easy Family Recipes. Recipe found at: https://easyfamilyrecipes.com/slow-cooker-tomato-soup/
Serving: 1.5 cupsCalories: 297kcal (15%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 25g (38%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 84mg (28%)Sodium: 117mg (5%)Potassium: 0mgFiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course:Soup Cuisine:American Keyword:creamy, easy, flavorful, leftover, simple Did you make this recipe?Tag me on Instagram @easyfamilyrecipes! If you enjoyed this recipes, please leave a review! It helps support my website and makes my day!
Slow Cooker Classic Tomato Soup a creamy, rich and vibrant soup. A traditional classic made easy in the crock pot!
SLOW COOKER CLASSIC TOMATO SOUP!
Love it? Pin it to your CROCK POT board to SAVE it!
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I love meals that are made in the slow cooker. It makes my life so much easier to have some of the best crock pot recipes, especially during the fall season with all the holiday parties, football and basketball season and the hustle and bustle of shopping. So when I make a recipe the entire family devours in one sitting, I know I have a keeper.
I made this soup with the intention of having leftovers. I thought for sure there would be enough for two meals and considering that my hubby isn’t a big tomato soup fan I knew I would have enough for the next night. Well I was so wrong. Not only did my kids all have seconds, my hubby had thirds! Everyone raved about this. In fact we love it so much it has become a constant in our meal rotation.
I love it when meals like this surprise me and the family. What are some meals that you weren’t sure would be a hit and they were? I would love to hear!
While there are so many things that can create drama or a since of busyness in our lives it is still so important to sit down together every night and enjoy a meal together. Slow cooker meals make it that easy and possible. So buy a loaf of bread to dip in this Slow Cooker Classic Tomato Soup or make a grilled cheese, either way this will be devoured in one sitting. Enjoy!
Slow Cooker Classic Tomato Soup
Slow Cooker Classic Tomato Soup a creamy, rich and vibrant soup. A traditional classic made easy in the slow cooker. Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes Course: Main Dish, Side Dish Cuisine: American Servings: 8 -10 Calories: 137kcal Author: Sandra McCollum
- 56 ounces Diced Tomatoes Canned
- 2 cups Vegetable Broth/Stock
- 1/2 yellow onion minced
- 1 cup diced carrots
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon garlic Powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole Bay Leaf
- 4 tablespoons butter
- 1 cup half & half or whole milk
- Add all ingredients in slow cooker in the order listed.
- Turn on slow cooker to high and cook for 3-4 hours. If you are cooking on low cook 6-8 hours.
- Pour 1/2 of the slow cooker into a blender and blend until smooth, repeat with the remaining 1/2 of the soup. Pour all of the soup back into the slow cooker and serve immediately or keep warm until ready to serve.
Recipe adapted from Once A Month Meals
Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 738mg | Potassium: 473mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3310IU | Vitamin C: 20.2mg | Calcium: 108mg | Iron: 2.2mg Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!
Love this soup? Check out our two family favorites.
Chicken Pot Pie Soup
Sicilian Chicken Soup
5 Time Saving Secrets
How to Get Dinner on the Table…FAST
Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
It’s officially soup season. At least, according to my mother it’s officially soup season. About three weeks ago she hosted a soup party. I brought two kinds, she made three kinds, and we all gorged ourselves on soup galore one rainy Sunday evening. I can’t say that I didn’t enjoy it, because oh did I ever. I love me some soup. Particularly when it is creamy, rich, and cheesy.
Growing up I was never a tomato soup fan, and to this day I don’t like it straight out of the can. But creamy tomato-basil soup, that I can do. And by “do” I mean that I could eat it for breakfast, lunch, dinner, and midnight snack for days on end. Rain or shine. Summer, winter, fall, I’m impartial. My husband prefers that I wait until it’s actually cold outside to serve soup for dinner, and it takes all of my self control to put it off until September. In Utah, September weather is a gamble. (Actually every day’s weather is a gamble in Utah but let’s not get into that…) It may or may not be chilly in September but I can always count on the leaves changing color during this month and that’s when I start whipping up cozy soups.
This has to be in the top three or four best soup recipes I’ve ever made. Scratch that. The top two soup recipes I’ve ever tasted! It’s so good I just want to plunge my entire face into a giant bowl of it this instant. But alas, I shall refrain from such behavior. Instead I’ll just devote all of my soup-face-plunging energy to convincing you to make it yourself. It is E to the Z I tell ya. Just throw a few simple ingredients into the crockpot, set it, forget it, then remember it, and come back to finish it off in the last 30 minutes or so before you’re planning to serve it up. And if you really wanna get fancy, serve some crusty bread alongside this tomato basil parmesan soup for dipping and dunking – the kids will thank you later.
Okay you caught me, we don’t have kids . . . I’m the one who does all of the bread-dunking around here. C’mon you are too.
What people are saying about the Slow Cooker Tomato Basil Parmesan Soup
“This soup is so amazing!! My friend found the recipe on pinterest and made it last night, today i had to make some for myself! it has such an amazing flavor to it, it almost just makes you want to crave it. I bought plenty of french bread today at the store to make sure i had enough to last the whole pot of soup. today happened to be a cold and rainy day so this soup is perfect to keep you warm. I HIGHLY recommend this recipe and this is now one of my 4 go to cold weather meals. 5 stars!!!” – Amber
“I made this soup the other night and my family has officially declared it “the BEST soup they have ever eaten”!! It’s a win and will be a regular part of my crockpot rotation from now on! Thanks so much!!” – Beckey
“Wow. I mean, wow. This soup is probably the best thing I have ever made, ever. And I don’t like tomato soup! I can’t even explain how good this soup is! This will be one for my personal recipe box. This soup blew my mind.” – Kristin
“This is by far the BEST tomato basil soup ever! It was simple to make and packed with flavor, can’t wait to have the leftover today. It is rare that I go back and add comments, but this was too good not to give credit for the great recipe.” – DMCLean
“Made this tonight and it was DELICIOUS!!!!!!!!!! All the kiddos loved it (and they are not fond of tomato soup). I only omitted the tablespoon of salt and had to substitute the fresh basil with dried (4 tsp of dried) because that is all I had on hand. Thanks for such a simple and tasteful meal!” – Tabitha
Pin 4.93 from 13 votes
Slow Cooker Tomato Basil Parmesan Soup
Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best! Course Soup Cuisine Italian Keyword basil, parmesan, tomato Prep Time 20 minutes Cook Time 4 hours Total Time 4 hours 20 minutes Servings 4 Author Tiffany
- 2 15-ounce cans diced tomatoes
- 1 10-ounce can tomato sauce
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 medium white onion, diced
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- 2 cups shredded parmesan cheese
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup heavy cream OR half & half
- Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
- About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
- Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
- Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
- Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
Recipe adapted from Let’s Dish Recipes.
Slow Cooker Tomato Soup! This vegan tomato soup recipe is SO delicious and perfect for fall and winter. Throw it into the slow cooker and dinner is served. Creamy and delicious.
Coming in with another slow-cooker recipe for you today. Is it too early for so many slow-cooker recipes at once? I know it’s only September, but I’m slowly getting into the mood for cooler weather and soup season.
I made this vegan tomato soup recipe a few weeks ago when I was heading out of town for a work trip. I wanted to leave BL a few ready-to-go meals in the fridge and his first request was creamy tomato soup. He loved that meal so much that I knew I wanted to recreate it again after I got home.
The Secret to Amazing Vegan Tomato Soup
This vegan tomato soup recipe couldn’t be simpler, but we need to have a conversation around salt. The reason that most tomato soups taste bland is that they don’t contain enough salt, especially if you are starting with unsalted tomatoes. Don’t be afraid to add some salt to this soup; my rule of thumb is that if you think you are adding too much, it’s probably just enough.
Unless you need to be on a low-salt diet, I’m not that worried about salt for the average population in a dish like this. Tomatoes are rich in potassium, the counter electrolyte to sodium.
Use Cashew Cream for Dairy-Free Slow-Cooker Tomato Soup
To make this creamy, I stirred in a cashew cream at the end. If you haven’t made cashew cream before, it’s incredibly easy- blend together cashews and water together. That’s it! I usually make a bigger batch than is needed since my blender does better when I have a larger batch. If you have a big blender, then you might need to add more cashews and water to make this sauce.
Other alternatives to cashew cream are soy creamer or heavy creamer. You just need a little to bring this soup together.
If you love this slow cooker tomato soup recipe, then you’ll want to try these other vegan slow cooker recipes: Slow Cooker Minestrone Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Vegetable Chowder
If you try this recipe, come back and leave a comment and rate it! Your feedback helps other readers and seeing you make my recipes absolutely makes my day!
Slow Cooker Tomato Soup! This vegan tomato soup is SO delicious and perfect for fall and winter. Throw it into the slow cooker and dinner is served. Creamy and delicious.
- 2 (28-ounce) cans whole peeled plum tomatoes with basil
- 1 (15-ounce) can tomato sauce
- 1 1/2 cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, diced
- 1 1/2 teaspoons dried oregano
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoons freshly ground pepper
- 1/4 cup cashews
- 1/4 cup water
- 1/2 cup finely chopped basil
- Place the canned tomatoes, sauce, broth, garlic, onion, oregano, sugar, salt and pepper into the base of a slow cooker and cook on high for 4-5 hours. Taste and adjust seasoning as needed, you may need more salt/sugar depending on the canned tomatoes.
- Just before serving, add the tomato soup to a blender and puree until creamy- depending on the texture you like. You can also use an immersion blender. Return back the the slow cooker, then add the cashews and water to the base of the same blender (no need to wipe out first) and puree until very smooth. This can take about 2-3 minutes, depending on the power of your blender. (I use my nutribullet for this since it’s such a small serving. If your blender has a hard time blending things, then you’ll want to increase the cashews to 1/2 cup and 1/2 cup water.)
- Stir the cream into the soup and the basil. Eat!
Keywords: slow cooker, vegan, glutenfree, crockpot, tomato, soup
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This Tomato Vegetable Crockpot Soup warms you up on a chilly day! It is so delicious and nutritious for you and your family.
My family spent about six weeks in Colombia when we were there to adopt our daughter. At one of the places we stayed at, they made a tomato soup with add ins on the side. They had corn, shredded chicken, avocado and homemade tortilla strips. It was so delicious! This is very similar to that and brings back some warm, wonderful memories of our time there.
We prefer to make this soup recipe vegetarian, but if you like, you can add cooked, shredded chicken to it. To keep it simple, you could buy a rotisserie chicken and add in the cooked shredded chicken.
How to make this soup recipe:
Cut up the carrots and celery thin. The thinner they are the quicker they cook. We use this mandoline slicer
to cut up the veggies. I love using it because it cuts them uniform in size and nice and thin.
Chop the onion small and add it to the carrots and celery. Next, mix in the frozen corn. Place all the veggies in the crockpot and give everything a good stir.
Then pour in the vegetable broth and crushed tomatoes and garlic powder. Give everything a good stir again. Almost done…
Next, cover your crockpot, set it to high and you are good to go. Your delicious and nutritious soup will be ready in 4-6 hours. A good way to tell if the soup is done is if the vegetables are soft and tender (especially the carrots because they take the longest to cook!).
Tip: Short on time? You can cut up the vegetables the night before, store them in the refrigerator in a covered container and just add them into your crockpot with the rest of the ingredients the next morning!
Why this soup recipe works:
- It is filled with vegetables. This soup makes a great “meatless Monday”…or any day of the week…dinner.
- It is so easy to prepare.
- With it cooking in your crockpot, it cooks all day while you do whatever you need to do. And when you walk into your house, the smell of it cooking will make you excited for dinner!
- Kids love it. Especially when you add some shredded mozzarella cheese to it. Another great tip to get kids happy to eat this for dinner is to serve it with whole grain tortilla chips. My daughter loves to dip her chips into the soup and eat it that way!
Once cooked, pour the soup into your bowls and sprinkle shredded mozzarella cheese over if you like. It will melt over the hot soup. This is totally optional…the soup tastes great either way. If you like cheese, you will probably love it over this soup like I do!
We have this soup with tortilla chips on the side. We use multi-grain tortilla chips to have with this recipe, but someday I would love to find a good recipe to make homemade ones like in Colombia. They were amazing!
This soup is one of my favorite cold weather dinners to make. I could have it every week during the winter!
Another soup I make often in the colder months is Crockpot Chicken Soup. I love making soup in my crockpot because they are simple recipes and cook all day long in there!
It is so nice to come home on a chilly day to soup cooking in the crockpot…the smell fills up your home. And, with using your crockpot, the soup is pretty much ready to go at dinner time…what a great feeling that is!
Are you on Pinterest? If so, follow me on there for all of my recipes. If you made this recipe, let me know below how you liked it. I would love to hear from you!
Have a great day!
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5 from 1 vote
Crockpot Tomato Vegetable Soup
This soup will warm you up on a cold day. It is delicious, easy to make and is filled with healthy ingredients for you!
Course Main Course, Soup Cuisine American Keyword soup Prep Time 30 minutes Cook Time 6 hours Total Time 6 hours 30 minutes Servings 6
- 2 1/2 cups thinly sliced carrots (about 6-7 carrots, depending on the size of the carrots)
- 2 cups thinly sliced celery (about 1 stalk)
- 1 small onion, diced small
- 2 cups frozen corn, unthawed
- 1 container vegetable broth, 32 ounces
- 1 can crushed tomatoes, 28 ounces
- 3/4 teaspoon garlic powder
- mozzarella cheese, shredded (optional)
- tortilla chips (optional)
Cut up the carrots, celery and onion and place them into the crockpot.
Add the corn in with the other vegetables.
- Pour the vegetable broth and crushed tomatoes into the crockpot over the vegetables.
- Add in the garlic powder.
- Stir ingredients together.
Cover and turn on high for 4-6 hours.
Slicing the vegetables thin will ensure that they are cooked thru and soft.
If you are short on time, you can cut up the vegetables the day before. Keep them in a covered container in the refrigerator until ready to use.
(Everyday Mom’s Meals)
Oh soup, how we love thee! I don’t like much about cold weather, but the fact that it is soup season, is one reason I look forward to it.
When it is cold outside, there isn’t a week that goes by that we aren’t sitting down to a warm bowl of goodness at least once, sometimes more.
When I have the chance to take a classic, like tomato soup, and pump up the nutrition, and put a tasty twist on a it, well that’s even better.
There is one rule about this soup though…you CANNOT serve it without some hot grilled cheese sammies for dipping! It’s just not allowed!
On a fall day, let your family come home to this delicious soup…you’ll be a hero!
Slow Cooker Tomato Vegetable Soup
By Krista Marshall
6 hr. 10 min.
- 4 cups vegetable juice
- 1 (32 oz.) bag frozen mixed veggies
- 1 (6 oz.) can tomato paste
- 1 (14 oz.) can chicken broth
- 3 cups water
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- ½ cup finely chopped onion
- dried parsley
- salt and pepper to taste
- Crock Pot
- slow cooker
Add all ingredients to slow cooker. Stir to combine. Cook on LOW 6 hours or until heated through. Garnish with dried parsley.
This Easy Homemade Crockpot Vegetable Soup is a whole30, paleo and vegan dinner with only 1 SmartPoint and 85 calories! Perfect for busy weeknights!
Pin Easy Homemade Crockpot Vegetable Soup
Christmas has COME AND GONE.
JUST. LIKE. THAT. I don’t even know how it flies by EVERY SINGLE YEAR but, IT DOES.
We got back from celebrating Christmas with Mr. FFF’s side of the fam in Wisconsin laaaaate last night and after an almost 12 HOUR DRIVE.
That was not enjoyable in the least.
And, TOMORROW, we take off for Vancouver, Canada for a WHOLE WEEK of getting to visit my fam! It’ll be the first time I have seen my TWIN brother (whom is basically my BFF, other than the Hubs) since we moved to MO in April.
Also, we are flying there just in case you were wondering. Driving would be, liiiiike, 5 days…and 11 hours almost KILLED ME.
I SRSLY hope that you enjoyed a WHOLE bunch of delicious Christmas-y treats over the past few days. As much as I love some healthy ginger snaps, paleo whipped gluten free shortbread cookies and sugar free chewy sugar cookies, I STRONGLY feel that there is a time and place for cookies made with refined sugar, dairy (unless it for real upsets your stomach) and all the other things that we usually don’t eat.
And, that, my friends? IS CHRISTMAS DAY. LIVE YO’ LIFE.
But, alas, Christmas is gone. I no longer get to wake up and eat a little piece of chocolate (which I don’t think is actually even real chocolate) from my advent calendar.
Friends. January is juuuuuuuust peeking it’s promises of new-year-new-you around the corner.
TIME TO GET HEALTHAYYYYY. (While still eating a few cookies you know 😉 )
And what is healthier than a crockpot vegetable soup recipe?
Literally, there is NOTHING.
Do you remember the paleo hamburger soup recipe from a few months back? This easy homemade crockpot vegetable soup recipe looks VRY VRY similar to that except, liiiike, no meat.
Just a PILE of good-for-you-make-you-feel-good vegetables like tender butternut squash, juicy zucchini, cauliflower, and bursts of smoky, roasty tomato goodness.
WITH CROCK POT ROASTED GARLIC.
Hold the PHONE. Roasting garlic in the crockpot. It is a thing that I figured out exists when we ate that garlic butter shrimp and quinoa in the slow cooker, and it’s a thing that you HAVE HAVE HAVE to try.
Mixing this MEGA load of from-the-earth nutrition, with its swirls of tasty vitamin-and-mineral yumminess, with that creamy, RICH and flavorful roasted garlic adds this DEPTH that is not usually found in such a simple-ingredient kind of soup.
A-L-S-O, CUMIN nestles its fragrant and warm self among each bowl of slurpable-soupy-yums, further adding to the complex-rich-addictive flavors that make this vegetable soup recipe SO CRAVEABLE.
For real was slurping this easy homemade crockpot vegetable soup for lunch, snack, dinner…ALL THE TIME. <– FYI: doing the slurp with some gluten-free crescent rolls on the side is a VERY good life choice.
When flavor + yumminess + health combine it just makes me so happy about FOOD, you KNOW?
Unrelated, but sort of related: if you have extra roasted garlic, KEEP IT and put it on everything you eat in life forever. <– I recently discovered mixing it with avocado for my daily avocado toast.
YOU GUYS. It was NEXT LEVEL.
Ummm, good idea alert: what if we spooned a bowl of soup into our hungry bellies WITH aforementioned garlicky-toasty-bliss on the side? Too much?
I’m voting a HARD NO. Never too much.
Grab your spoon. Grab your toast.
GO GO GO!
For step-by-step instruction of this recipe, watch my video tutorial below:
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5 from 8 votes Print
Easy Homemade Crockpot Vegetable Soup
This Easy Homemade Crockpot Vegetable Soup is a whole30, paleo and vegan dinner with only 1 SmartPoint and 85 calories! Perfect for busy weeknights!
Course Main Course, Soup Cuisine American Keyword crockpot, paleo, Slow cooker, vegetable soup, vegetarian, whole30 Prep Time 15 minutes Cook Time 4 hours Total Time 4 hours 15 minutes Servings 8 People Calories 85 kcal
- 5 Cups Reduced-sodium chicken broth (or veggie broth)
- 2 Cups Butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
- 2 Ribs of celery, sliced
- 2 Cups Cauliflower, cut into florets
- 1/4 Cup Tomato paste
- 2 Cans Fire-roasted diced tomatoes with garlic (14.5 oz each)
- 1 Large carrot, sliced
- 1/2 Red bell pepper, sliced
- 1/2 Large zucchini, sliced and halved
- 1-1 1/2 tsp Sea salt, to taste
- 1 1/2 tsp Dried oregano
- 1 1/2 tsp Dried basil
- 1 tsp Ground cumin
- 1/4 tsp Black pepper
- 3 Bay leaves
- 1 Head garlic
- 1 tsp Olive oil
- 1 6 oz Bag spinach
- 1/3 Cup Parsley, diced
Combine everything, up to the garlic, in a large slow cooker (mine is 7 quarts) seasoning with 1 tsp of salt.
Cut the tip off the garlic head, to expose the tips. Rub with exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
Cook on HIGH until the vegetables are fork-tender – this took 3 hours in my slow cooker. It could take anywhere from 2-4 hours, depending on how hot your slow cooker runs.
Stir in the spinach and parsley and cook on LOW for another 30 mins – 1 hour, or until the spinach is wilted.
Remove the garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you’d like into the soup – adjusting to taste as you add. Additionally, add the additional salt if needed (I think it needs it!)
DID YOU MAKE THIS RECIPE?
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FOR THIS RECIPE, I RECOMMEND:
- Sharp ceramic knives
- Measuring cups
- Measuring spoons
- 7 Quart slow cooker
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It is Thanksgiving weekend up here in Canada but I have not done a #SundaySupper for awhile. I adore our slow cooker and use it all year round but more so in the fall and winter. Today I have for you Slow Cooker Tomato Basil Soup. If you are followers of Noshing With The Nolands you will know we love our soup. Put a bowl of homemade soup in front of our daughter and she will gobble it down always asking for more. For the most part soups are very healthy. This soup is full of vegetables but it does have some cream in it. You can always substitute milk, homo or 2% would work great too!
We had an amazing crop of tomatoes this year so I used 4 cups of fresh but you can just add one more can of tomatoes if you don’t have fresh. I am in love with the San Marzano tomatoes right now that are packed in a tomato puree. Besides my own canned tomatoes they are my favorite.
Rich, creamy, full of veggies and flavor. I love a great tomato soup. Add a grilled cheese to this and I am in heaven!!
Slow Cooker Tomato Basil Soup
Slow Cooker Tomato Basil Soup #SundaySupper Prep time 20 mins Cook time 7 hours Total time 7 hours 20 mins Good old fashioned tomato basil soup made easy in the slow cooker. Author: Tara Noland Recipe type: Soup Cuisine: American Serves: 6-8 Ingredients
- 2-28oz. cans San Marzano tomatoes
- 4 cups fresh tomatoes, diced
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium sweet onions, chopped
- 4 whole cloves of garlic, minced
- 1 tsp. sea salt, more if desired
- Freshly ground pepper to taste
- 900 ml. or 1 quart of vegetable broth
- ½ cup fresh basil
- 1½ cups half and half cream
- Freshly grated Parmesan (optional)
- Place all the ingredients except for the cream and Parmesan into a slow cooker. Cook on low for 5-7 hours. The veggies should be soft enough to puree at this point.
- Using an immersion blender or upright blender puree the soup. Add the cream and adjust seasoning. Heat to serve. If desired add a sprinkle of fresh grated Parmesan.
Here is the line up of wonderful ideas to fill your crockpot.
- Crockpot Kielbasa Split Pea Soup from The Foodie Army Wife
- Amazing Slow Cooker French Onion Soup from Hot Momma’s Kitchen Chaos
- Crock Pot Turkey Meatball Soup from Flour On My Face
- Kale & Kielbasa Soup Slow Cooker Lime Garlic Chicken from The Messy Baker
- Slow Cooker Chicken, Spinach and White Bean Soup from Amee’s Savory Dish
- Slow Cooker Tomato Basil Soup from Noshing With The Nolands
- Spicy Ham and 10-Bean Soup from Food Lust People Love
- Crockpot Caramelized Pork Noodle Soup from Brunch with Joy
- Slow Cooker Acorn Squash and Apple Soup from Rants From My Crazy Kitchen
- Three Bean, Butternut, and Quinoa Vegetarian Chili from Ruffles & Truffles
- Potato, Kielbasa and Spinach Soup With Gouda from Meal Planning Magic
- Slow Cooker Chunky Chicken Tortilla Soup #GlutenFree from Sue’ s Nutrition Buzz
Scrumptious Mains (Breakfast and Dinner)
- Slow Cooked Apple Pie Oatmeal from Life Tastes Good
- Pork and Cabbage Stew from Kudos Kitchen by Renee
- Slow Cooker Lime Garlic Chicken from Peaceful Cooking
- Slow-Cooked Country Pork and Veggies from Cindy’s Recipes and Writings
- Buffalo Chicken Sliders from Eat, Drink and be Tracy
- Slow Cooker Mongolian Beef from Marlene Baird
- Madras Beef Curry with Vegetables from Curious Cuisiniere
- Crock Pot Pork Chops with Apples and Figs from Cooking On The Ranch
- Slow Cooker Shredded Beef Tacos from Hezzi-D’s Books and Cooks
- Crockpot Sesame Chicken from Casa de Crews
- Pork Chops in Gravy with Potatoes from Cookin’ Mimi
- Slow Cooker Tomato Basil Pulled Chicken from Cupcakes & Kale Chips
- Slow Cooker Spicy Peach Pulled Pork from Family Foodie
- Slow Cooker Garlic Chicken with Artichokes from Bobbi’s Kozy Kitchen
- Scalloped Potatoes from Peanut Butter and Peppers
- Slow Cooker Caramelized Onions from The Dinner-Mom
- Slow Cooker Brownie Dessert from That Skinny Chick Can Bake
- Triple Chocolate Cake from MealDIva
- Slow Cooker Rice Pudding from Killer Bunnies, Inc
- Slow-Cooker Kheer (Indian Rice Pudding) from Magnolia Days
- Slow Cooker Lemon Poppy Seed Cake from NinjaBaking
- Slow Cooker Sourdough from A Kitchen Hoor’s Adventures
- Slowcooker Seedy Bread from Jane’s Adventures in Dinner
Sips and Spreads
- Spiced Caramel Cider from The Life and Loves of Grumpy’s Honeybunch
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Crock Pot Tomato Soup
This healthy Crock Pot Tomato Soup is the recipe in which I did everything wrong, and yet the results still turned out oh-so-gloriously right.
My original plan for this Crock Pot Tomato Soup recipe was a stovetop creamy tomato soup with tortellini. I’m usually extremely detailed with my recipe testing and have my plan well organized before I ever hit the grocery store.
By 10 a.m. the morning I set out to make what would eventually turn into a simple slow cooker tomato soup, I’d managed to sleep through my alarm, scoop the coffee grounds into the water section of the coffee maker instead of the filter cup (how does this happen?), and put the gallon of milk away in the pantry instead of the refrigerator. Three Things Gone Wrong, and the cooking hadn’t even begun.
Wrong Thing #4: I forgot my grocery list at home. Rather than waste 10 minutes driving back to fetch it (Wrong Thing #5), I decided to wing it.
It should come as no surprise that I forgot a few critical items, including the tortellini. At least I remembered the half-and-half, so it could still be a creamy tomato soup. I pressed on.
About This Impromptu Tomato Soup
I started sautéing the onions, confident that a warm, steaming bowl of healthy tomato soup would turn the day around, when it occurred to me that this tomato soup might work nicely in the crock pot. I quickly scooped the onions into my slow cooker, added the canned tomatoes (thank goodness I remembered those!), then turned it on to let the magic happen.
I still liked the idea of bulking up the tomato soup with pasta, and since I’d forgotten the tortellini, I decided to add the whole wheat orzo I had in my pantry in its place.
I tossed the uncooked orzo right into the crock pot, cranked the heat to high, and prayed that the orzo would cook properly without turning into mush.
The orzo was perfect. This day had turned a corner! I tasted the Crock Pot Tomato Soup (delicious success), ladled it into bowls with fresh basil, and happily snapped the photos. I dropped a messy spoon on the floor three times, but who’s counting?
Photos finished, I headed back into the kitchen with a triumphant stride.
Then I spied the unopened container of half-and-half sitting on the counter.
I’d forgotten the “cream” in the creamy tomato soup. Wrong Thing #6.
Well, guess what? This Crock Pot Tomato Soup still tastes great without cream! Had it not been for this happy accident, I never would have known.
You can omit the half-and-half and enjoy a light slow cooker vegan tomato soup. Or, you can stir it in and enjoy a creamy tomato soup that, while still decidedly healthy (the half-and-half only adds about 20 calories per serving), has a richer vibe. Either way, the soup is delicious on its own, or alongside a not-so-healthy, but oh-so-delicious BLT grilled cheese sandwich.
Despite all that didn’t go according to plan, my hope for this Crock Pot Tomato Soup from the beginning was that it would be an easy, back-pocket recipe you can count on this fall. In that way, it turned out even better than I’d imagined.
Crock Pot Tomato Soup Recipe Note
- One ingredient I wanted to mention that you might not already have in your pantry is hot Hungarian paprika.
- It’s made from dried chili peppers and tastes similar to cayenne but is less spicy. I love the depth of flavor it adds to the Crock Pot Tomato Soup (you can find it in most grocery stores or online here), but if you’d rather not seek it out, I have a few substitution suggestions in the notes section of the recipe below.
- For the Paprika Curious. Here’s more than you ever wanted to know about paprika. Along with a more practical explanation of the differences between the three main types.
Tools I used to make the Crock Pot Tomato Soup
- Immersion blender (you can also puree the soup in a food processor or blender)
- Slow cooker
4.67 from 9 votes Leave a Review ” Yield: 4 –6 servings, about 6 cups total Prep Time: 10 mins Healthy Crock Pot Tomato Soup with Basil and Orzo. Rich, comforting, and low calorie! Simple slow cooker recipe that takes less than 10 minutes to prep. Add half-and-half to make it creamy, or omit to keep the slow cooker tomato soup vegan. Both versions are delicious.
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions — chopped (about 3 cups)
- 3 cloves garlic — minced (about 1 tablespoon)
- 1 can whole plum tomatoes — (28 ounces) with juices
- 3 cups reduced-sodium chicken broth — or vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon hot Hungarian paprika*
- 1/2 teaspoon black pepper
- 1/3 cup whole wheat orzo
- 1/4 cup half-and-half — optional, see recipe notes
- Optional — for serving: freshly grated Parmesan cheese, chopped fresh basil or parsley
- In a large skillet, heat the olive oil over medium low. Add the onions and sauté for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the sautéed onions and garlic. Top with the tomatoes, chicken broth, salt, paprika, and black pepper, then stir to combine. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the the tomatoes are very soft. With an immersion blender, purée the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a food processor or blender and purée in small batches.
- Stir in the orzo, then increase the heat to high. Let cook, uncovered, until the orzo is tender, about 20 to 30 minutes, stirring two or three times throughout and checking the orzo for doneness. Stir in the half-and-half, if using. Serve hot, topped with Parmesan and basil or parsley as desired.
- *Hot Hungarian paprika can be found in the spice section of many grocery stores and online here. It gives the soup a rich, light smokiness and subtle heat. If you can’t find it, try substituting smoked paprika and a pinch of cayenne pepper. You can also use only cayenne or omit it from the recipe entirely. It won’t have quite as much flavor but will still be delicious.
- If you use regular versus whole wheat orzo in the recipe, please note that your pasta cooking time may vary. I suggest checking it early.
- I do typically make this soup with the half-and-half, but on the day I shot the photos, I forgot to stir it in! It turned out to be a happy accident, as I learned the soup is still delicious without it. For a lighter soup, you can omit it. For a more creamy, comforting soup, go ahead and add it in. (It will add 80 additional calories to the whole batch, or 20 calories per serving.)
- Don’t rush the onion saute! It’s important that they turn golden brown and are very tender. If you add them before they are fully cooked, their raw taste will create an off flavor in the soup.
- Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop.
Course: Soup Cuisine: American Keyword: Crock Pot Tomato Soup, Easy Homemade Soup Recipe, Healthy Crock Pot Recipe All text and images © Erin Clarke / Well Plated.
Amount per serving (1 (of 4), about 1 1/2 cups) — Calories: 176, Fat: 5g, Saturated Fat: 1g, Sodium: 868mg, Carbohydrates: 26g, Fiber: 3g, Sugar: 10g, Protein: 5g
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There are less than 5 ingredients in this easy and healthy roasted tomato soup recipe. After a quick roast in the oven, toss the ingredients in the slow cooker or electric pressure cooker (Instant Pot).
PIN FOR LATER
Updated 2018 with Instant Pot instructions
Roasting The Food First
This is roasted tomato soup not just tomato soup. Drizzle some extra-virgin olive oil, salt, pepper on the tomatoes and pop it in the oven. The roasting time will depend on a few factors like how your oven heats, how thick you cut your tomatoes, etc. Mine roasted nicely in about 35 minutes. I cook extra garlic because I always burn a couple. This time I cooked 6 but only 4 made it into the soup.
How pretty are these roasted tomatoes, onion, and garlic?? So pretty that I stopped and took a pic. Imagine the smells…
before (slow cooker)
Regardless of if you make this in your slow cooker or Instant Pot, I like to roast everything in the oven first.
before (electric pressure cooker)
If you’re using your Instant Pot, you can saute the onion and garlic directly in the Instant Pot rather than roasting in the oven with the tomatoes.
after (slow cooker)
Add the 2 cups of broth to make this a proper soup. I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.
Instant Pot Roasted Tomato Soup VIDEO:
- 2 lbs roma tomatoes, sliced
- 4–6 garlic cloves, peeled
- 1 onion, chopped
- 2 cups low-sodium broth (vegetable or chicken)
- 1 tbsp extra-virgin olive oil
- Salt & pepper to taste
- Preheat oven to 425. Line a baking sheet with aluminum foil.
- Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
- Drizzle with evoo and season with salt and pepper.
- Roast vegetables 30-40 minutes or until the food starts to char but not burn.
- Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
- Cook HIGH 2 hours or LOW 4.
- Blend down using an immersion blend or food processor.
- Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
- Close lid and seal valve. Set high pressure and cook for 3 minutes.
- Natural release pressure for 10 minutes then manually the remaining pressure.
- Blend down using an immersion blend or food processor.
I used my immersion blender directly in the slow cooker or Instant Pot to get mine to a soup consistency. You can also pour it into a food processor or regular blender. Taste it and add more salt or pepper if needed.
SO EASY. I made this soup 3 days in a row. No lie.
Once again, thank you to the Bloms for inspiring another simple, healthy and tasty recipe. This is whole30 and paleo compliant.
PIN FOR LATER
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