We love tomato soup at our house. And we like the real homemade kind.
In fact, I am not sure my kids have ever had tomato soup from a can. Now, I do occasionally buy soup from a can, but not tomato soup. Tomato soup is so easy to make and so much better when it is homemade.
What I like about making crock pot tomato soup is how convenient it is for everyone to eat when they need to. Most days we all sit down and eat dinner together, but there are some days where my husband has to work really late or the kids have something going on and eating together just doesn’t work.
Saturday lunches are often like that as well with so many of us coming and going at different times.
Crock pot tomato soup works great for days like that. It only takes a couple hours for the flavors to blend well together, but it won’t hurt it if it cooks for awhile longer. So this is a great meal to just keep in the crock pot for everyone to just eat as needed.
And the flavor of this is so good. Really good. Much better than from a can.
This time of year tomato soup is delicious served with bread or a grilled cheese sandwich. Grilled cheese and tomato soup are a classic combination. They just go together so well.
Do you prefer your tomato soup homemade or from a can?
Crock Pot Tomato Soup
A classic homemade tomato soup made in the slow cooker.
Ingredients
- 2 Tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups of chicken broth or stock
- 4- 14 ounce cans of tomatoes
- ¼ cup shredded parmesan cheese, this is the real stuff, not the stuff from a can
- ¼ cup asiago cheese, shredded or use an Italian cheese blend
- ½ teaspoon salt or to taste
- pepper
Instructions
- In a skillet or pan heat oil and add onion. Reduce temperature and cook onions, stirring often until lightly browned and caramelized. This takes about 10-15 minutes.
- Add minced garlic and cook for 1 minute.
- Place onion mixture in crock pot.
- Add broth and tomatoes. Cook on low for 2-3 three hours.
- Carefully puree the mixture in a blender or use an immersion blender. (I prefer the immersion blender, because hot liquid and blenders do not always mix well.) If using a blender pour back in crock pot after it is pureed.
- Add salt and pepper to taste.
- Add cheese and stir until melted.
- Leave in crock pot on low or warm until serving.
- Serve with more cheese sprinkled on top if desired.
Notes
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 949mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 6g
Nutritional values are approximate and aren't always accurate.
Lynn, I’ve been wanting to try to make homemade tomato soup for year and just have never done it. This is going on the menu for next week! Thanks.
Tomato soup is my favorite soup! Thank you. I am definitely going to put this on my “to try” list! (right now, we still have the air conditioner running so I’m anxiously awaiting “soup weather” LOL)
Hi Lynn! (from another Lynn) I’ve followed your blogs for a couple of years and enjoyed many of your recipes. I love tomato soup and would like to try this, but I have a question. I prefer to make my soup with milk to make Cream of Tomato. Any ideas about doing that for the crockpot? Thanks for all you do!
I think this would work with just about any tomato soup recipe. For a cream based one I would just add the cream/milk towards the end. Maybe the last half hour to hour. I think the milk cooked to long in the crock pot might not work so well, but otherwise I think you could easily adapt just about any tomato soup recipe. I hope that helps.
Do you use whole tomatoes in your soup from the can or diced? Thank you very much.
I use diced, but I think whole would work here since you puree it.
Thank you very much. I am looking forward to trying this.
I made this soup today and hubby and I liked it a lot, thanks 🙂
I was wondering what the serving size is for this recipe. I am making it tonight for my family
It serves about 6 more if you serve it with bread and salad.
Can you freeze this tomato soup. I’ve froze tomato soup before but it separates. How many fresh tomatoes would you use. Thanks.
I have not tried freezing this one. Many tomato soups have cream in them, but this one doesn’t, so I think it might freeze ok, but since I have not tried it, I don’t know for sure.
Delicious flavor, although it was very thin in consistency, more like a broth than a soup. Still, very tasty and I will definitely make it again, will just try to make it a bit thicker next time.
Hi,
Do i mix the Chicken stock with water?
You just add the chicken broth, canned or homemade, into the soup. You don’t add water to this soup.
Do you add both the shredded Parmesan cheese and shredded asiago cheese to the soup until melted?
Yes you stir both in. I hope that helps and that you enjoy it!
I make homemade tomato soup all the time and I would not add the cheese until just before you eat the soup, especially if you’re using fresh cheese like Asiago or Romano or whatever. Whenever I do that, especially in a crock pot, it gets gummy, sort of. Also, for those who like creamy tomato soup, as my husband does, we’ve found that just having him add a dollop of cream cheese to his soup and a quick re-heat in the microwave is something he loves. I think you could also use sour cream and get good results. I prefer mine uncreamed, although I’ll eat it both ways. I also add a little chopped celery along with the onion and garlic (I really like to use the leaves from the celery stalks, too). Sprinkle with just a BIT of allspice, nutmeg or cardamom for a whole new dimension of flavor, as well. So easy to change up this recipe without much fuss.