Homemade Tomato Soup {Crock Pot}

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

This easy crock pot tomato soup recipe is simple way to make a flavorful homemade tomato soup right at home that beats any pre-made canned soup. This is one of our family’s favorite easy crock pot recipes.

Hey y’all!  GOODe Ole Boy here!

Christmas is almost here.  There’s snow on the ground and a chill in the air.  I can’t think of many things better to eat this time of year other than soup.  I mentioned that to Cris the other day and she handed me 5 crock pots and a bunch of cookbooks and told me to get to cookin’.

Homemade Tomato Soup Recipe {Crock Pot}

The first one I want to tell you about is by far the favorite ’round these parts.  This homemade tomato soup was AH-mazing right when it was finished and still just as GOODe, if not better a couple days later.  Our little Miss Add asked to take it every day in her lunchbox!

It’s creamy and filling and goes great with a grilled cheese sandwich!

Homemade Tomato Soup {Crock Pot}

This easy crock pot tomato soup is simple way to make a flavorful homemade tomato soup right at home that beats any pre-made canned soup. Recipe was altered from Slow Cooker Revolution Volume 2's Creamy Roasted Tomato Soup.

5 from 4 votes

Print Pin

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Author: GOODe Ole Boy

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups chopped onion
• 2 Tablespoons minced garlic or 2 teaspoons freeze dried garlic
• 1 Tablespoon extra virgin olive oil
• 56 oz fire roasted diced tomatoes (2 - 28 oz cans)
• 2 cups chicken broth
• 1 Tablespoon packed brown sugar
• 3 slices white bread crusts removed, cut into 1 inch pieces
• 1/2 cup heavy cream
• Salt & pepper to taste

Instructions

• Cook onions and garlic in skillet over medium high heat until onions are softened then transfer to crock pot.
• Add tomatoes and their juice, broth and brown sugar to crock pot and cook on high for 3-4 hours or on low for 4-5 hours.
• Stir in bread, cover, and cook on high until bread has broken down (10-15 minutes)
• Blend using immersion blender directly in crock pot or in small batches using a standard blender until soup is smooth.
• Stir in cream and let sit until soup is heated (5 minutes)

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Now, the cookbook we used for this recipe was America’s Test Kitchen’s Slow Cooker Revolution Volume 2 (The Easy Prep Edition). It asked for red pepper flakes to be cooked in with the onions and chives to be stirred in the soup after it was cooked as well as olive oil to be drizzled on the soup when served. We’re not much for spicy in this house, nor are we huge chive fans. We did just fine without the olive oil too. You can choose what you wish to add to the soup for your own taste.

Miss Add says it was just fine the way I made it.  And I’ve learned it’s just not worth arguing with a 7 year old.  Enjoy!

Affiliate links were used in this post.