Tomato soup is an absolute classic, and what could be better than an easy homemade version?? I grew up on the Campbell’s can, but I love that this version doesn’t have any chemicals – just basic ingredients and a set-it-and-forget-it process!
If you follow this blog regularly you know how much I love my slow cooker: it was our saving grace when I was working a ton and Logan was in law school. We used it weekly, and even now it’s my favorite way to feed a crowd effortlessly. So a great slow cooker tomato soup recipe is perfect for us!
I LOVE slow cooker recipes that are as simple as dumping all the ingredients in.
Cook for five hours, then blend! My immersion blender is one of my favorite cooking tools – makes soups so easy.
Blend and serve! It’s delicious, classic, and warms you inside out.
Even better with a melty grilled cheese!
This soup is perfect for a cold day, and even better with a grilled cheese sandwich. If you skip the sandwich, maybe add a slice of good bread like this one to dip in; it’s heavenly. I based this recipe on one I found here, with my own adjustments.
Slow Cooker Tomato Soup
- 4 tbsp (half a stick) of unsalted butter
- 1/2 medium onion, diced
- 3 cloves garlic
- 1 quart low-salt chicken broth (or vegetable broth to make it vegetarian-friendly)
- 2 28 oz cans whole peeled tomatoes
- 1/2 tsp salt
- pinch pepper
- Combine everything except salt & pepper into the slow cooker.
- Cook on high for 5 hours.
- Use an immersion blender or transfer to a blender to puree. Season with salt & pepper and serve!
I’m a big believer in soups – they’re great for lunches when you don’t know what else to eat, and this makes a big batch! And what’s better than a slow cooker tomato soup?
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