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Homemade Slow Cooker Tomato Soup Recipe photo

Slow Cooker Tomato Soup Recipe

This Slow Cooker Tomato Soup is a comforting blend of fresh cherry tomatoes and creamy goodness!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 3 lbs cherry tomatoes washed and halved lengthwise
  • 10 cloves garlic peeled and smashed
  • 2 tablespoons olive oil for sautéing
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon black pepper for a subtle kick
  • 1 teaspoon Italian herbs a blend of dried herbs
  • 1 large sweet onion diced
  • 1 large red bell pepper deseeded and diced
  • 3 tablespoons tomato paste enriching the tomato flavor
  • 3 cups vegetable broth the base of our soup
  • 1 teaspoon dried basil leaves for classic flavor
  • 1 teaspoon red pepper flakes for a hint of heat
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
  • 1 cup heavy cream or half and half
  • 1/2 cup grated parmesan cheese for a savory finish
  • to taste fresh basil leaves for garnish

Equipment

  • Slow Cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • Blender or Immersion Blender
  • Soup Ladle

Method
 

Instructions:
  1. Start by washing your cherry tomatoes and halving them lengthwise. Peel and smash the garlic cloves, then dice the sweet onion and red bell pepper.
  2. In a pan, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and smashed garlic. Sauté for about 5 minutes, until the onions become translucent and fragrant.
  3. Transfer the sautéed mixture to the slow cooker. Add the halved cherry tomatoes, tomato paste, vegetable broth, Italian herbs, dried basil, red pepper flakes, salt, and black pepper. Stir well to combine all the ingredients.
  4. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Allow the flavors to meld beautifully as it cooks.
  5. Once the cooking time is up, carefully blend the soup using an immersion blender until you reach your desired consistency. If you prefer a chunkier texture, blend just half of the soup.
  6. Stir in the heavy cream or half and half and grated parmesan cheese. Adjust seasoning with additional salt and pepper if necessary. Let it simmer for an additional 10-15 minutes on low.
  7. Ladle the soup into bowls, garnishing with fresh basil leaves and an extra sprinkle of parmesan cheese if desired. Serve warm with your favorite bread.

Notes

  • Don’t rush the cooking time—slow cooking is key to developing deep flavors.
  • Avoid using unripe tomatoes; they won’t provide the sweetness that makes this soup shine.
  • Be careful not to over-blend; you want a smooth texture, but some chunks can add character.