Homemade tasty crock-pot tomato soup doesn’t get any easier as a topping is thinly sliced leek and grated cheese (which will melt in the soup). All you have to do is sit down and enjoy a delicious hot cup of soup—one of those cozy soups which are delicious on a cold day.
Crock-Pot Tomato Soup Recipe
I love a good homemade tomato soup. It’s got such a lot of flavor. It’s not difficult to prepare, and you can vary. And I’ve got some fantastic recipes already. Like my tomato soup with fresh tomatoes, a good bowl of Dutch tomato soup (with meatballs), or an Italian Tomato and Mascarpone soup.
The only thing is you have to stick around your stovetop, so nothing burns. But when you make this crock pot tomato soup, that’s not a problem anymore. You put everything in the slow cooker and return when it’s time to eat. Ideal for a busy weeknight because it’s ready when you want to eat. One of the easiest soup recipes I know, with simple ingredients that are readily available.
I added some fresh leek (because it gives a delicious crisp) and cheese, which melts on top and makes this tomato soup cheesy.
What do you need for Slow Cooker Tomato Soup?
To prepare this crock pot tomato soup, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Tomatoes - Use fresh or canned tomatoes for this soup. It all depends on when you make the soup. Fresh tomatoes taste delicious in the summer, and you can use them in this delicious tomato soup. But outside the summer, the tomatoes come from the greenhouse, and they are less full of flavor. Then use canned tomatoes. They are picked when they have the best taste (and thus tastier than fresh tomatoes).
- Vegetable stock - you could use cubes or fresh homemade vegetable broth. If you like, you could also use chicken broth.
- Celery, onion, and carrots - these veggies add some flavor to the tomato soup.
- Butter - melted butter and flour become a roux. This is used to thicken the soup.
- Tomato paste - for a more intense tomato flavor. Bake the tomato paste before you add it to the slow cooker. That way, it will taste sweeter and not sour.
- Thyme, Bay leaf, and basil - these herbs give more depth to the soup. I use fresh basil, but you could use dried. You could also use rosemary, which is great.
- Flour - to thicken the soup, so it becomes creamy.
- Milk - for preparing the roux.
- Leek - slice it very thin and add it after the soup is puréed. It gives some crispiness, and because it’s so thin, it will cook in the hot soup when added.
- Grated cheese - Sprinkle on top of the soup. It will melt, and you’ll get a bit of that cheesy flavor with every bite. Gouda and Cheddar will melt great. Parmesan cheese is delicious, but won’t melt as well as the other cheeses.
How to prepare this crockpot tomato soup recipe
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt the butter in a skillet and fry onion, carrot, and celery cubes for 1minutes; keep stirring. Add tomato paste and bake for another 2 minutes.
- Put the veggies into the crock pot.
- Add the tomatoes. When using fresh tomatoes, quarter them before you add them. Pour the vegetable stock into the slow cooker.
- Put the remaining ingredients: the basil leaves, thyme, and any leaf on top of the ingredients. Turn the slow cooker on high and wait for 3 hours.
- Remove the bay leaf. Purée the tomato soup with an immersion blender until you have a smooth tomato soup.
- Prepare the roux by melting the butter. Add the flour at once and stir while frying for 2 minutes. This is very important; otherwise, the soup will get a flour flavor. Then dilute with cold milk while whisking until you get a smooth sauce.
- Pour the sauce into the tomato soup.
- Mix everything.
Serve the soup in bowls. Add a tablespoon of freshly sliced leek and top everything with grated cheese. Serve immediately. This is delicious with crusty bread, garlic bread, or cheese sandwiches.
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Crock-Pot Tomato Soup Recipe
Crock-Pot Tomato Soup
- 1 tablespoon butter
- 2 stalks celery washed, cut into small cubes
- 1 cup Carrots cut into cubes
- 1 Onion finely chopped
- 2 tablespoons Tomato paste
- 56 oz. whole peeled tomatoes canned (2 cans)
- 2 cubes vegetable stock or 3 cups of fresh vegetable stock; do not add extra water when using fresh vegetable stock.
- 3 cups Water
- 1 teaspoon dried thyme
- 1 bay leaf dried
- ½ oz. Basil fresh
- 2 tablespoons Butter
- 2 tablespoons flour
- 2 cups milk full
- Salt and pepper to taste
- 4 oz. Cheese grated Gouda, or Cheddar will do
- 4 oz. Leek finely chopped
Ingredients you need per step are listed below the step in Italic
Crock-Pot Tomato Soup
- Melt the butter in the pan and sauté the celery, onion, and carrot for 1 minute.1 tablespoon butter, 2 stalks celery, 1 cup Carrots, 1 Onion
- Then add the tomato paste and stir fry for another 2 minutes.2 tablespoons Tomato paste
- Place the contents of the frying pan in the slow cooker.
- Add the tomatoes, stock cubes, and water. Break the tomatoes with a wooden spoon.56 oz. whole peeled tomatoes, 2 cubes vegetable stock, 3 cups Water
- Add the herbs, thyme, and basil, and stir well.1 teaspoon dried thyme, ½ oz. Basil
- Put a bay leaf on top of the soup and place the lid on the slow cooker.1 bay leaf
- Turn on the slow cooker on high for 3 hours.
- Remove the bay leaf.
- Purée the soup with an immersion blender.
- Melt the butter in the pan over medium heat and add the flour at once.2 tablespoons Butter, 2 tablespoons flour
- While stirring with a wooden spoon, fry the flour for two minutes.
- Now take the whisk and while stirring, pour in the milk. You will now have a smooth sauce.2 cups milk
- Pour this into the slow cooker with the tomato soup and mix well.
- Taste and season with salt and pepper.Salt and pepper
- Ladle the soup into the bowls and spoon the leek strips and grated cheese on top of the soup.4 oz. Cheese, 4 oz. Leek
- Serve immediately.
- Refrigerator: Let the soup cool quickly and cover. This keeps the soup in the fridge for up to 2 days.
- Freezer: Cool the soup quickly and place it in an airtight freezer container. Keep ½ inch of the top free (the soup expands slightly due to the freezing). This way, you can keep the soup in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheating: Heat the soup over low heat, stirring, until it is warm.