Crock Pot Creamy Tomato Soup
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Ready for a simple, yet hearty soup recipe that you can make in the crock pot?! Yep, you just throw everything in the crock pot and cook it. After it cooks you get this creamy, flavorful soup. All my life I’ve loved dipping things in my tomato soup like grilled cheese, homemade quesadillas, bread and more. There’s just something comforting about a tomato soup dipped grilled cheese!
Crock Pot Creamy Tomato Soup
(Print the recipe at the very bottom of this page)
What you need:
- 28 ounce can Crushed Tomatoes
- 4 cup Chicken Broth
- 1 tsp Oregano
- 1 tsp Basil
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Butter
What to do:
- Add tomatoes, chicken broth, oregano and basil to crock pot. Stir well.
- Cook on high for 4-6 hours or low for 8 hours.
- Strain soup and puree chunks in blender (or blend well with immersion blender); return puree to slow cooker.
- Add cream and butter and stir well.
Crock Pot Creamy Tomato Soup
Ingredients
- 28 ounce can Crushed Tomatoes
- 4 cup Chicken Broth
- 1 tsp Oregano
- 1 tsp Basil
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Butter
Instructions
- Add tomatoes, chicken broth, oregano and basil to crock pot. Stir well.
- Cook on high for 4-6 hours or low for 8 hours.
- Strain soup and puree chunks in blender (or blend well with immersion blender); return puree to slow cooker.
- Add cream and butter and stir well.
Shannon says
April 7, 2014 at 8:26 pmHow many people will this recipe serve?
Mark says
May 11, 2014 at 7:36 pmYour recipe calls for canned tomatoes.
What benefit is there to be had by cooking this soup for 6 hours?
Spin it up in a blender and microwave it for five minutes on high, and you’ll have exactly the same thing, but with less effort, waiting, and stupidity.
Kayla says
May 11, 2014 at 9:21 pmExcept for the fact that you won’t have the same amazing flavour because you wouldn’t give it enough time for the spices to mingle.
Nadja says
May 14, 2014 at 6:18 amI was pretty hungry and so I decided to try your recipe the traditional way because I didn’t want to wait 4 hours. I cooked some onions in olive oil before adding the rest of the ingredients to compensate for the slow cooking and added cubed Mozzarella cheese when serving the soup. It was very filling and pretty good!
Next time I’ll give it a try in my slow cooker though – I’ve made the experience that slow cooking can bring out amazing flavours of relatively simple ingredients, so I can’t understand why the previous commenter was so rude about the recipe.It has nothing to do with stupidity to take it slow, especially when it comes to cooking 😉
Greetings from Austria,
Nadja
brittany says
July 6, 2014 at 12:45 pmI make mine on the stove, omit the oregano, saute 1/2 an onion and 3 cloves of garlic in a stick of butter, add in fresh seeded tomatoes, one can crushed, 1/2 cup of chicken stock, 2 tbsp. of white balsamic, lemon zest and some of the juice, salt, pepper, let it simmer for 30 min., pop in the blender with a bunch of fresh basil, pop back in the pot, add 1/2 cup of cream and sprinkle in some parm. It’s just like la Madeleine’s! For real try it, outstanding!
Mrs. Q says
September 14, 2016 at 6:40 pmSounds delish but wish it had at least the calories or carbs listed. That would be very helpful. Keep cooking!
Julia says
May 6, 2017 at 4:51 pm237 calories
5.9 carbs
13.3 fat
5.5 protein
Susan says
July 10, 2017 at 5:13 pmWe love this soup. It’s our very favorite!