This Slow Cooker Creamy Tomato Soup is made in the Crock Pot with tomatoes, herbs, and cream, of course!
Soup season has officially arrived in our house. This means I start by breaking out my Classic Crock Pot Chili which was followed up by this creamy tomato soup that hits the spot and pairs perfectly with grilled cheese for a quick family dinner the whole family will love.
This recipe was created one day because my husband had bought an entire 46 oz bottle of tomato juice and used maybe 1/8 cup of it. Since I can never let anything go to waste I had to create a tomato soup recipe with it! The cheese rind (see ingredients below) was his idea which I think gives it a great taste.
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Pantry Staple Slow Cooker Creamy Tomato Soup
What I love about this soup is that you don’t need to get very many ingredients to make this soup. I love using chicken bouillon instead of chicken broth since I just keep it in the pantry. However, since we make all of our recipe gluten free make sure to use gluten free bouillon since most have gluten in them. I always use Herb-Ox bouillon. Grab the diced tomatoes, tomato juice, onion and herbs and you are ready to cook!
The key to Crock Pot Soups is an immersion blender which blends everything together right in your crockpot in a few seconds. I highly recommend investing in one since it makes making soup so easy. This Braun version is great one to buy! If you don’t have an immersion blender you can use a regular blender but be careful since the soup will be hot, hot, hot!
Heavy Cream vs Heavy Whipping Cream
I had all the ingredients for this soup except for the heavy cream so I went to the store to pick some up and they only had heavy whipping cream. I didn’t know what to do since I had my heart set on making this soup. Luckily, I have a chef friend I called because my Google answers didn’t suffice and found out that they are interchangeable. They both contain 36% milk fat! Whipping cream, however, is slightly different—it contains 30% to 35% milk fat, so it’s slightly lighter (it’s sometimes labeled light whipping cream). I just felt like I always would get so confused at the store when this happened so I wanted to let everyone know this in case you can only find one or the other. Sorry I digress from tomato soup but I feel like that is an important lesson I learned…lol!
How To Make Slow Cooker Creamy Tomato Soup
Step 1. Heat a large skillet over medium heat, then add the butter and onions; cook 5 to 6 minutes, or until golden.
Step 2. While onions are cooking, pour in tomato juice and diced tomatoes into Crock Pot.
Step 3. Add 3 chicken bouillon cubes and pepper. Add cheese rind if desired.
Step 4. Add onions to crockpot once cooked. Mix everything together until combined.
Step 5. Add 2-4 tablespoons sugar. Taste for acidity to your liking.
Step 6. Cover and cook on LOW for 4-6 hours.
Step 7. Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Step 8. Once soup is cooked add room temperature heavy cream, basil and stir. Serve immediately or keep on warm until ready to serve.
Gluten Free- All of my recipes are gluten free! My husband has celiac disease, which means he is allergic to gluten. Make sure to get gluten free bouillon. Most bouillon have gluten in them so make sure to read the label, I use Herb-Ox bouillon for all my recipes. Also, we use Canyon Bakehouse Gluten Free Bread to make grilled cheese and croutons!
Need A New Crock Pot?
My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Looking for more Crock Pot Soup Ideas?
Slow Cooker Creamy Tomato Soup
- 46 oz tomato juice
- 1 yellow onion diced
- 1/2 cup butter
- 28 ounces diced tomatoes
- 2-4 tablespoons sugar
- 3 teaspoons chicken granules or 3 chicken bouillon cubes
- 1 tablespoon ground pepper
- 1/4 cup basil chopped
- 1 cup heavy cream room temperature
- Parmesan cheese rind optional
- Heat a large skillet over medium heat, then add the butter and onions; cook 5 to 6 minutes, or until golden.
- While onions are cooking, pour tomato juice and diced tomatoes into crock pot.
- Add 3 chicken bouillon cubes and pepper. Add cheese rind if desired.
- Once onions are cooked add to crock pot.
- Add 2-4 tablespoons sugar. Taste that acidity is to your liking.
- Mix everything together until combined.
- Cover and cook on LOW for 6 hours.
- Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
- Once soup is cooked add warmed heavy cream and basil and stir. Serve immediately or keep on warm until ready to serve.