Crock Pot Creamy Tomato Soup

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This creamy, rich crockpot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.Crock Pot Creamy Tomato Soup

Crock pot soups are perfect to come home to when the weather starts getting colder. A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini “Fideo” Soup.

Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup with a half sandwich (whole wheat grilled cheese – yum!).

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Thanks to my parents, I’m real picky when it comes to soup. I grew up in home where we had homemade soup practically every night. Almost always dinner usually started a meal with a bowl of soup (not something I was always happy about as a kid) but I always loved when mom made her tomato soup.

Her recipes are usually more labor intensive than mine, I much prefer quick and easy. This slow cooked tomato soup, comes pretty close to her original, without all the extra work.  I always cook my vegetables on the stove, I think it gives you the best tasting results. You can do this the night before to save time in the morning. What really makes the soup over the top in my opinion, is the cheese rind (you toss it after the soup is done). I always freeze them after I use up my cheese, just to make soups, but don’t worry if you don’t have one the soup will still turn out fine.

Tips:

You can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours. If you want to use fresh garden plum tomatoes, as I often do in the summer when I need to use them up, I just blanch them in a big pot of boiling water until the skins crack, then remove them and peel the skins off.

This soup freezes well, so don’t worry if this makes too much, you can make it and freeze it in small containers for quick meals on busy weeknights.

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.
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4.93 from 27 votes
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Crock Pot Creamy Tomato Soup

5
7
5
SP
177 Cals 8 Protein 17 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 6 hrs 40 mins
Total Time: 6 hrs 50 mins
Yield: 6 servings (9 1/4 cups)
COURSE: Soup
CUISINE: American
This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth, or vegetable for vegetarians
  • Parmesan or Romano cheese rind, optional
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat, 2% milk, warmed
  • salt, to taste
  • black pepper, to taste

Instructions

  • Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
  • Add to slow cooker.
  • Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
  • Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
  • Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
  • 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).
  • Melt the butter over low heat in a large skillet and add the flour.
  • Stir constantly with a whisk for 4 to 5 minutes.
  • Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
  • Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
  • Cover and cook on low 30 more minutes.

Nutrition

Serving: 1-1/2 cups, Calories: 177kcal, Carbohydrates: 17g, Protein: 8g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 21mg, Sodium: 600mg, Fiber: 3g, Sugar: 8g
Blue Smart Points: 5
Green Smart Points: 7
Purple Smart Points: 5
Points +: 5
Keywords: Crock Pot Creamy Tomato Soup, crockpot tomato soup, homemade tomato soup, slow cooker tomato soup, tomato basil soup

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266 comments

  1. This is a staple at my house now. So easy to make and sooooo good.

  2. This is definitely more work than opening a can of tomato soup but it so worth it. I especially loved the flavor the cheese gave the soup. 

  3. This was so good! I ended up leaving it on low in the crockpot for 9 hours out of necessity, and it was totally fine in there that long. So flavorful and really easy. I did the veggie dicing the night before, leaving only the sautéing and compiling for the morning. My crew has already told me to add this one to the regular rotation!

  4. This recipe is amazing!! I have also done this in a pressure cooker (20 minutes on high) and it worked just as well. 

    Though like every recipe, I decided to make some alterations and make it my own. 

    First, I add tomato paste and crushed garlic to the pan after the veggies are done cooking (step 1) and sauté them for 30 seconds. Then deglaze with 1/4 cup white wine. I also add a ton of herbs (basil, rosemary, sage, thyme, oregano, cayenne) to the pan before deglazing. This helps develop their flavor, as the fat in the pan helps bring out their oils. 

    Finally, and this is the key step, I make the roux into a golden roux (usually I make a bit more than is listed here). I keep whisking over medium heat until it turns the color of milk chocolate. This gets a really nice toasty flavor in the soup. I love grilled cheese with tomato soup, and doing a golden roux honestly is enough to not make me miss it. 

    I also sometimes cook farro and add it in at the end, which makes it very filling!!

  5. This soup was delicious!  The whole family had grilled cheese and soup for dinner last night and I just had a cup for lunch with a ham and cheese low carb wrap.  Will definitely make this again!

  6. Loved this soup. Used a bag of cauliflower rice instead of milk and it tasted great!

  7. When you say thyme do you mean ground thyme or dried thyme leaves?

  8. This recipe is AMAZING!

  9. I usually don’t comment, but this was so yummy!  I’m glad I get to eat it two more times this week 🙂 

  10. My first time making it and mine isn’t smooth. I used a immersion to blend but it’s grainy from the vegetables. The taste is great its just texture. Any suggestions?

    • You. An strain it if you want it perfectly smooth or try putting it in a high speed blender. 

      • I find it to be grainy if I don’t cook the vegetables long enough. Try cooking the vegetables longer or chop in smaller pieces. Great recipe.

  11. This tomato soup is my fave!!! If I want to double the recipe, how do you suggest I adjust the time in the slow cooker? Thank you!

  12. This is a delicious soup. My family loves it. Easy to make. I serve it with Italian bread of even a grilled ham and cheese sandwich. One of our favorites.

  13. I’ve been making this soup for years and it ALWAYS turns out delicious. I’ve recently been trying to cut down on animal product consumption, so subbed low fat oat milk and it was just as good!! Couldn’t even tell the difference! Subbed Parmesan, bc that’s what I had on hand and *chefs kiss!*

  14. How many tomatoes would you use, if you are using fresh plum tomatoes?

    Thank you!

  15. Hi there – can I make this in an instant pot instead of slow cooker?  If so, what would be different?  Thanks!

  16. Calculated blue points on WW and it came up 7 points. Recipe was delicious but disappointed in the points that you posted

    • I just plugged the recipe into my app and got 5 pts on Blue plan, just as GIna said that it was.
      Did you maybe input the nutritional facts into the calculator instead of the recipe into the recipe builder? The calculator won’t give you accurate points because it doesn’t take into account the free foods. 

  17. This just might be my favorite soup of yours that I have made so far! That’s a big statement, because your soups blow me away every time. Big flavors, so creamy, so satisfying. We had this with your Easy Garlic Knots and my husband said he felt like we were having a very naughty dinner lol It’s so amazing that these are actually lightened up and good for us too! 
    Followed recipe directions very closely, but didn’t allow quite enough time to slow cook for 6 hours. I put it on high for 4 hours and then reduced it to low for the last hour. I don’t know how it would have tasted if I would have followed the time and temp exactly, but I was perfectly pleased with the results that I got. I did find that my yield was a little less per serving, which was fine but something to keep in mind for others using it. I highly recommend weighing it out and dividing into servings if you have a kitchen scale. 

    • So I just discovered my yield was off! The can of tomatoes that I had was the wrong size 😂 
      Still absolutely delicious, but it definitely explains why I came up a little short!

  18. This soup rocks! It is flavorful and satisfying – super easy to assemble and turns out amazing. It will become a weekly must for you – and makes the best leftovers ever!

  19. This was wonderful. I did use the cheese rind (tossing afterward). I’ve tried several homemade tomato soup recipes and this one is a KEEPER. I did not put the grated cheese in the soup the last thirty minutes in case the little ones wouldn’t like but served it separately for folks to add if they wished. Was a real winner. Thank you so very much for this recipe.

  20. We forgot to remove the Romano rind prior to blending, didn’t even notice it in there! Is it edible? 

  21. Wow! This is absolutely delicious!

  22. Can this be done in the instant pot?

  23. This excites me. Sounds wonderful for the fall! 

  24. Delicious recipe!  I made this on the stovetop and instead of canned tomatoes I used fresh tomatoes I roasted from my oven. (Instead of your suggestion of blanching). I wanted a little roasted taste and quite frankly I was too lazy to blanch the tomatoes.   The skins pull off easily once they are cooled a bit.  

    Thank you Gina for sharing such a simple recipe.  My entire family enjoyed the soup.  

  25. This soup was amazing. I didn’t have time for the slow cooker so I when for 1,5hrs on the stove top, it was still amazing. Only changes I made were adding extra thyme, 5 cloves of crushed garlic while cooking the veggies and 1tsp of chilli powder to spice it up! This is definitely going to be a regular.

  26. Which milk alternative would you suggest would be a good fit for this soup?

    • None. I tried to make it with unsweet almond milk and it was TERRIBLE. I was planning to send it to a sick friend and it’s all going down the drain after a half hour of work and 6 hours waiting.

    • I used heavy cream, but not a large amount. I made a s smaller recipe and added 1/4 cup of the heavy cream and no flour.. It was tasty! Hope this helps. It does have more calories but it tastes better than milk .I do not count calories, if you do, probably not for you.

  27. Ah so I just made this for the first time today and I put the pecorino cheese in the slow cooker instead of later on in the recipe ????????????‍♀️ Is that ok?

    Also, what’s an immersion blender? I just have a Vitamix blender. 

    Thanks!!

  28. My whole family LOVED this including my 6 year old. Completely delious.

  29. SOOOOOO GOODDD!! Will make again and again 🙂 Thanks so much for a great recipe. 

  30. I made this today and literally cannot stop eating it. Delicious! Best tomato soup ever.

  31. I have been trying out slow cooker tomato soup recipes , and this the very best! Can’t wait to try it with fresh tomatoes (soon).

  32. Can this be made with fresh tomatoes instead of canned tomatoes?

  33. This was ABSOLUTELY delicious. I’m on weight watchers and had made the mistake of ordering the creamy tomato soup at La Madeleine which turned out to be really high in points!!! Never thought I would find a recipe that came close but healthier, until now. To me it’s even better!!!

  34. Loved it! Made a double batch to freeze.  Very fresh and followed the recipe as written.  

  35. At what point can you freeze the soup? After all steps including the milk and flour? Or do you freeze and then do the flour and milk part when ready to prepare?

  36. Without a doubt, my favorite Skinnytaste recipe to date! My picky children even eat this soup! DO NOT skip the Parmesan rind, its absolutely necessary for flavor! Now I keep a bag of rind in my freezer year round. It can be sued in may different soups!

  37. Just to verify, are your recipes adjusted for the freestyle points? I’ve made this recipe before and loved it!!! How many points does the cheese add? I could probably leave that out or reduce it to save points. Thanks for all your recipes-I use them all the time!

  38. Hi- what would the instructions be for cooking on the stove? This is my favorite tomato soup and I didn’t get my act together to start the slow cooker. Thanks!

  39. Absolutely love this soup!! Just wondering how long it will last for in the freezer?

  40. What suggestions do you have for a milk substitute other than Lactaid? My hubby is so lactose intolerant that even Lactaid bothers him. We both love tomato soup and this gets rave reviews!

  41. I’ve been making this soup religiously for the past 4 years and we still love it so much! It’s simmering away right now! I just wanted to note that it is because of this recipe alone that I have a freezer bag stocked with parm rinds for whenever the feeling hits! I always use the stove top method because I rarely have enough foresight to plan for crock pot haha!

  42. I have a big can of crushed tomatoes, will that work the same?

  43. This was fantastic! I put extra cheese rind in and it completely melted so I just blended it in and didn’t need extra. 
     Erica, Gina said it makes a lot and freezes well.  Another poster suggested adding some tomato past paste can extra tomatoes. easy fix. I’ll never buy canned/boxed again. This is superior!

  44. Hey Gina what if I don’t have a blender? Is it still good as a chunky soup vs creamy?

  45. Beyond delish. I’ve made this for two fall/winter season now. Freezes beautifully. Add a few croutons on top. Best! Ever!

  46. I’ve made a bunch of Skinnytaste recipes, and this was the only one that we didn’t love. Maybe it was the carrots and celery, but it didn’t have enough of a tomato taste to it. It also made a ton and we had to throw the rest out. 🙁

    • You would do well to add some tomato paste, to taste, early in the process. Too bad you had to pitch it, it might have been fixable : (

  47. Pingback: Tomato Soup – Soup Digest

  48. Yum yum yum!!
     My family loved it 🙂
    This was my first time making tomato soup and I nailed it!
    thank you! 
    I will definitely be making this again. 
    Xx 

  49. Made this for the first time. My husband doesn’t like tomato soup. Correct that he doesn’t like canned tomato soup!  

    We think this soup smells and tastes like pizza. I think you should rename it. PIZZA SOUP. 

  50. This soup was wonderful! I am not a huge fan of tomato soup but wanted an easy soup to put in the crock pot to eat with sandwiches and this has changed my mind about tomato soup!

    I added a few garlic cloves and 4 roasted red peppers from a jar when I added the tomatoes and I think that just added some additional flavours that I loved. I also cooked it for 8 hours because I was at work all day and it turned out, not at all burnt tasting or overdone.

    This one is going I’m recipe rotation for sure! Thanks for all the great recipes!

  51. I had this soup yesterday at a friends event. I loved it so much I asked her to send me the recipe I am making it tonight for a brunch I am having tomorrow I have added fire roasted diced tomatoes.
    Can’t wait to taste it in the morning!

  52. Can unsweetened organic soy mile be substituted? I hope so, as I don’t use and dairy.

  53. My slow cooker had a major #fail and didn’t turn on so now I have less time – is it possible to cook it in high for a shorter amount of time?

  54. I know this is a dumb question and I’m pretty sure I already know the answer, but I remove the bay leaf before using the immersion blender, yes?

  55. I doubled this and we have a bit of extra. Can this soup freeze? I know cream/milk-based soups don’t freeze well, but I’m not sure is consider this “milk-based”. Anyone tried freezing this soup before??

    • i froze this soup and it did just fine! Just heat it up in a saucepan when you are ready to eat it again!

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  59. My favorite tomato soup recipe! My daughter (7) loves it as well. We are both GF so I use corn starch in place of the flour. Turns out delicious. I am making a batch right now. Thank you, Gina! 

  60. Really tasty and even better the next day — as-is the case with many soups! I made a couple of small tweaks. I added a couple cloves of garlic with the veggies. When the veggies were nearly done sauteeing, I added about half a small can of tomato paste and stirred it around for a few minutes to blend with the veggies. I deglazed the pan with a little of the broth and then dumped it all in the crockpot. I think the tomato paste intensifies the “tomato-ness.” I also added in a couple splashes of tabasco at the end along with a sprinkle of sugar to off-set some of the tomato acid. Perfect with our grilled cheese on a cold night. Oh – I also used dried herbs since fresh are hard to come by around here in the middle of winter.

  61. My daughter is lactose intolerant. Can I substitute lite coconut milk or rice milk without altering the taste too much?

    • Try using Lactaid milk! I’ve been lactose intolerant since I was 7 (I’m 24 now). It tastes almost exactly the same as regular milk- I use it for everything! I also recommend their ice cream which my non-lactose intolerant boyfriend has decided is better than regular ice cream =)

  62. Made this last night from the Fast and Slow Cookbook…It was a hit in my family! It is just as delicious if not better next day! Served with with pesto grilled cheese. Can’t wait to cook through more of the cookbook

  63. I made this earlier this week and we LOVED it!! Even my tomato hating daughter ate a whole bowl and said it was really good before I told her what kind of soup it was!! Haha! Her face was priceless, but she still had leftovers for lunch the next day. 

  64. I have fresh tomatoes from my garden that I froze from this summer, can I use these? 

  65. I recently bought my very first slow cooker and this was the first recipe that I tried (also my first SkinnyTaste recipe). It was sooooo good. I didn’t have any cheese rind since I’d bought a fresh block of cheese, so I skipped that, but otherwise I kept it as is. I got the veggies in big bunches, so I chopped them up, portioned them into baggies and chucked them into the freezer. So now I can make soup several times more without having to do all the chopping each time. I also got some fresh multi-grain bread and made garlic butter. I had soup and garlic bread for a good 7-8 meals that week, and I was still sad when the soup was over. Such a great meal. The only tricky thing here is the salt. Rather than adding a bunch to the slow cooker and risking over-salting it, I just added the salt directly into the bowl of soup. It really didn’t need much, and it totally transformed the soup from bland to omg wow. Going to be making this one a lot. Thanks!

  66. I just got the instant pot and am still learning to use it… how would I make the soup in that as compared to the slow cooker?

  67. Gina, I use this site for ALL my recipes. It is awesome. I hate soup normally, but love this soup. It is SO good. 

  68. so good. I didn’t even need to add the extra cheese!

  69. Would substituting almond or coconut milk work ok?

  70. ok, so i did this soup and didn’t have the Pecorino Romano cheese so i just used parmesan.  The other  ingredient i added was roasted red peppers.  OH my gosh, was this soup ever so good !  I can’t get enough of it.  I have to freeze it, otherwise that will all i will eat this weekend.  🙂 

    • Isn’t it great!!

      • yes it is the best soup recipe i ever enjoyed.  I made it again and my friend was over yesterday for lunch and had some. She loved it as well and wanted the recipe so i shared your recipe form the Skinnytaste website and put it on her Facebook wall.  Thank you for your wonderful recipes!!  🙂 

      • You’re welcome! Glad you enjoyed it!

  71. I don’t have the Pecorino Romano on hand.  Is there an alternative cheese i could use that you could suggest Gina ?

  72. So I accidentally bought tomato sauce in a can instead of whole peeled tomatoes. Do you think I could use it is it just not the same?

  73. Made this for the first time tonight. It is delicious …I don’t think I’ll ever be able to eat canned tomato soup again!  It’s so healthy and fresh. 

  74. This was so good!!!

    So I tried it before the last 30 minutes of cooking, and I thought it was a bit lacking in tomato flavor. It was good, but I just felt like I’d prefer more tomato flavor. So I added a bit of tomato paste (which I kept in my freezer at the advice of Gina, such a great idea!), blended it into the soup, and then did the last 30 minutes of slow cooking. It was REALLY good when I tried it at the end. I still felt like, at the end, a bit of flavor was missing, so I added a bit more salt, and I tried it again, and it was PERFECT. I can’t stop spooning it into my mouth while I wait for it to cool enough to put in the fridge!

    Before this, I never realized that a bit of “not quite right” meant that I just needed to add a bit of salt. Seriously, besides the tomato paste (which anyone who truly loves the tomato taste should add), the salt to taste at the end really puts this soup on another level.

    This is an amazing recipe. Obviously everyone has different tastes, so tweek to your own tastes! Once you do, it’s absolutely amazing! SO MUCH better than canned tomato soup!!

    Thank you so much for this recipe!!!

  75. This soup was delicious! I used fresh roma tomatoes and I added half a can of tomato paste at the end to increase the tomato flavor. Parmesan rind was a wonderful addition! 

  76. We thought it was great but for those who don’t think it tastes “tomatoey” enough, add powdered tomato during  the last 10 minutes of cooking.

  77. Made for first time. Followed recipe exactly. Turned out amazing! 

  78. I love all your recipes! I’ve been using your recipes for years and even own your cookbook. I just got gastric sleeve surgery and I’m now in the phase where I can have puréed soups. I immediately came to your site because if all I can eat is soup, I knew one of your recipes would come through!! I made this and it’s delish! So simple and tasty and a nice change for my post-op diet. And for people who can only have liquids and not puréed food yet, this can easily be strained for a low fat soup option. Thanks for always coming though Gina! PS- can’t wait for your slow cooker cook book!!!!

  79. Any suggestions on how to make this GF? Could I sub corn starch?

  80. I have to say, I am a HUGE Skinnytaste fan, and until now I have yet to find a recipe that fell short. For me, this one did. I didn’t feel like it had enough of a tomato flavor. I found it to be slightly bland. I will add that I did not use the cheese rind, but I’m truly not sure how much of a difference that would have made when it came to a stronger tomato flavor. Just wanted to advise for some modifications if someone is looking for a bolder flavored soup. 

    • Not every recipe is for everybody, thank you for your honesty!

    • Sorry you didn’t like this amazing soup.  I have made it several times, made it for parties, freezer fills, get well baskets, it’s my go to soup.  I have to say, if you like tomato soup, I would recommend trying it as written, with the Parmesan rind. It’s not for the cheese taste as much as it is for the depth, richness, and savory (umami) it imparts that makes this soup so wonderful. Also the freshest basil you can find, and I recommend San Marzano tomatoes. Oh, my mouth is watering. I have never deviated from Gina’s recipe (other than milk substitutes for lactose reasons), so if for some reason you did, or didn’t crock pot it for the full 6.5 hours, do try it again.  It’s so worth it.  It so hard to believe this is a WW friendly soup, there are still points left over for a grilled cheese next to it!  

      • Thanks Gina, we LOVE this soup!!! It’s one of my favorite slow cooker recipes 🙂 Glad you do too!

  81. How would you make in the Instant Pot?   Love your recipes, Gina!!

  82. This recipe was delicious!! My 3 year old was begging for more! Thank you!

  83. This looks delicious and tomato soup is my all time favorite. I’m severely lactose intolerant. What do you recommend replacing the milk with? I’ve tried tomato soup with lactose free milk and it’s not the same. 

  84. Five star FABULOUS!!! Used Muir Glen Fire Roasted Tomatoes. Made this gluten-free by skipping the roux, and whisking 1 T arrowroot powder with the milk before adding it to the crockpot. Stirred in 1 T ghee to finish, and add some rich notes. The Parmesan rind really adds depth. Thanks so much, Gina. This will be our go-to Tomato Soup from now on. 

  85. HAPPY MOM’S DAY!!  Could someone please lead me to the Nutritional values for this recipe, many thanks.

  86. Would AP gluten free flour work in this recipe?

  87. I made this yesterday, served it with a Caesar salad and crusty whole grain bread. It was delicious!

  88. Could I use crushed tomatoes instead of whole? I’m thinking it would throw off consistency..  I have tons of crushed but no whole tomatoes 

  89. Sounds amazing and definitely a healthier version of my Husband's Tomato Bisque. Can I use Fat Free Milk?

  90. This soup was amazing. I did add a little more tomatoes to mine. Even my husband loved it. I've been looking for a really good creamy tomato soup for a while and finally found one here. Thank you! Love your recipes.

  91. This is absolutely delicious. I made it for my kids and my father. Everyone loved it. I served it with a salad and a refrigerator dough breadstick. Perfect fall meal.

  92. Not sure if my original comment worked so here it is again. I am waiting for the final 30 minutes of simmer time but have been sneaking little bits along the way. So delicious, I can't wait to have this with some nice crusty bread. I didn't have fresh basil so used dried and I also didn't have the cheese rind but I think it is still going to taste awesome. Like someone else said here, I forgot all about the bay leaf in there and just blended it all up lol.

  93. LOVED LOVED LOVED this recipe!. I have made many tomato soup/bisque recipes. This is the winner. Hubby loved it so much asked if this can be on our weekly menu.Thanks for the great recipe!

  94. If I cook this in my crockpot on high, how Long should I cook it for?

  95. Very tasty. I too added some balsamic. Thank you!

  96. This tomato soup was fantastic! Totally could have eaten it at some high-class restaurant or something. We made it on the stove since I didn't start early enough in the day. My 4-year old said he wants it for breakfast, lunch, and dinner tomorrow! 🙂

  97. This soup is amazing! Took a stab and added a glug of balsamic vinegar and maybe 1/4 tsp smoked paprika. Yummmmmm.

  98. I absolutely love a tomato basil soup! I just threw the ingredients in the crock pot last night and finished it off this morning. It tastes great. I get the not strong tomato flavor, but I could care less. I really like the flavor. It is easy to adjust flavors. I added a little more basil and garlic. Adding the fire roasted red peppers was a good addition. Thanks for the great and easy recipe.

  99. This soup was FANTASTIC. We loved it. I cooked it on the stove top because I got a late start. I'm getting ready to make another batch to freeze.

  100. This is another excellent Skinny Taste recipe. I took Gina’s lead and made my own tomato sauce from her recipe (our San Marzano garden tomatoes were ripe all at once –2014 was our first time trying San Marzano and they are marvelous). The carrots, onions, and garlic were roasted with the tomatoes; this saved sautéing the other vegetables plus we liked the caramelized flavor. An immersion blender made quick work of morphing the caramelized vegetables into a tomato puree.

    It is difficult to describe this soup’s fabulous flavor blend; like so many of Gina’s recipes this soup could hold its own against any chef’s. I froze leftovers in one-serving containers that microwave into an enjoyable lunch.

    You are a perfect stranger, Gina.

  101. Do you remove the cheese rind before using the immersion blender?

  102. My soup doesn't have a strong enough tomato taste for me. If I add tomato paste will that help? PS, I used dried thyme and I ripped the basil leaves up before adding and it came out fine if that helps!

  103. Dried thyme or fresh? And the fresh basil to be added? Do you chop that up before adding it? Thanks!

  104. I made a double bath of this soup over the weekend. Oh my… what a tasty soup. There is so much flavour to this soup. I had it with a few chunks of crusty bread on top and some cheese curds. Thank you Gina!

  105. I have to say it is because of a few of your crockpot soup recipes that I now feel that you shouldn't make soup any other way. The fact that all the ingredients simmer for so many hours together, gives every soup a depth that it can not get from a stove top rendition. I love this soup. I doubled the recipe with my own homemade chicken broth. It is delish. We are licking our bowls clean!

  106. I have used dry coffee creamer to my tomato soap because I like the creamy soup and it was delish!

  107. Can you cook this on high in the crockpot?

  108. i used an immersion blender made by braun. i also added garlic powder to give the soup a richer flavor (about 1 tsp, but i think i could've added a bit more), and it really did improve the flavor of the soup dramatically.

  109. This was delicious. Any recommendations on what immersion blender to buy? I used a regular blender when I made this, but I think the other would be easier.

  110. I was really looking forward to this recipe as I love tomato soup and I typically love Gina's recipes. However, this recipe really fell short. It did not have a complexity of flavor that I was expecting. I followed the recipe exactly, however, this soup was very, very disappointing.

  111. This was delicious! I followed the recipe exactly. This was my first time making tomato soup and a roux. Huge success. Tasted like the Tomato Soup from La Madeleine. I served this with whole wheat grilled cheese and avocado sandwiches for my kids and hubby.

  112. I made this this past weekend, and it was delicious!

  113. Just finished making it, and it tastes great. I prefer it a little thicker. Any recommendations on making it a bit thicker now?

  114. This is absolutely fantastic. A little labor intensive, but the end product is worth it. (I had to scoop the soup out and blend in a blender.) There are just two of us, so I froze half and we ate the rest later. My boyfriend does not like tomato soup at all, but he really liked this. He even ate the reheated soup! Thanks for the awesome recipe!

  115. Are the calories from the optional cheese rind included in the 177 calories per 1 1/2 cups calculation? If not how many calories do you think the cheese rind would add? Thanks!

    • I also was confused by the WW Pt system for this dish. I did just make it (and it was fantastic!) omitted the cheese rind, and by WW calculations this whole pot of soup is only 10 points (again, without the cheese). Did I miss something?

      Soup is great! Thanks for the recipe!

  116. Yummy! Made this tonight on the stove and it was delicious.

  117. I made this tonight and it was DELICIOUS! (I also made grilled cheese sandwiches with weightwatchers cheese squares)

    For a family of 4 I am going to double to recipe so that there are leftovers to freeze and eat. I also spilled some on myself and the floor so that added to the no leftovers.

    I used fat free milk and left out onions since my family is allergic and it was still delicious! Time consuming but worth it! I will never go to Panera for their tomato soup again!

  118. can i use crushed tomatoes?? hope so because i am trying this now!!

  119. I made this soup last night and followed the recipe with no modifications. It was FANTASTIC! Myself, my husband and our 10 year old loved it. Thanks so much for another delicious recipe 🙂

  120. I have made this on the stovetop a couple of times now. Everyone loves this soup! Thanks so much for the recipe!

  121. Do you think you can substitute parmesan for the pecorino? Has anyone tried??

  122. The exact words of my husband: "This tastes like what you'd get in a fancy restaurant and pay a lot of money for"!! Now, THAT'S a compliment, considering his usual comment is, "It wouldn't be bad if you made this again another time…" So scrumptious, thank you!

  123. I just made this soup and I am so disappointed. I followed the recipe precisely except that I used my Cuisinart instead of an immersion blender. It was so bland and really lacked in tomato flavor. I am attempting to salvage it by adding more crushed tomatoes and some additional fresh basil. I don't think I'd make this again but if I did, I'd double the tomatoes and maybe cut down on some of the carrot and celery.

  124. Hi Gina,
    If making on the stove top would you simmer 1.5 hrs on the stove, then add the flower/butter mixture and simmer for an additional 30 mins?

  125. Hello gina how are you 🙂 please Clear this out for me,my friend and I were debating on the quantity of milk and the quantity of stock It Says 1 3/4 Cup of reduce fat milk.That Mean 1 Full Cup And 3/4?Or just One 3/4Cups??Chicken broth? 3 1/2 Cups Or 3 And 1/2Cups??Sorry I guess we Are the only one confused about this..��

  126. I feel like I never see many reviews of the recipes so I thought I'd pop on and say this soup is DELICIOUS! I'm 42 years old, and the last time I had tomato soup I was 7. I remember it as disgusting (Campbell's). I thought I'd try this recipe and give it another chance. WOW! It is so, so good! Easy prep too. Before you go spending a wad on a brick of parmesan check at the cheese counter and ask if they either sell or give away parmesan rinds. Score! Much cheaper.

  127. Hi Gina,

    Does the cheese rind impact the points value of the soup? Thanks very much for your help. Love love love your site!

  128. Do you recommend freezing as soon as you've blended it but before adding the roux or after, once the roux and cream and cheese have been added?

    Thanks!

  129. I made this tonight, and it was absolutely amazing! I've always loved tomato soup, and I'm ecstatic to find a healthier version of an old favorite. I loved how simple it was to make, and it tastes just as good as (if not better than) what I generally get when eating out. Thanks for sharing the recipe! This will definitely be a go-to recipe going into the Fall/Winter.

  130. made this in the crockpot but was disappointed. It didn't taste tomato-y at all… I used really good imported canned tomatoes, I don't know what happened.

    • I agree, I thought maybe next time I would use a tomato paste as well for extra tomato flavor. I was also a little disappointed in the flavor.

    • ditto….really disappointing…did not have a complexity of flavors, did not have a strong tomato flavor; I am shocked that so many others enjoyed this recipe….would not make again, I ate it twice with grilled cheese and threw out the rest.

    • Mine turned out horribly too! I followed the recipe exactly and it basically tasted like slightly tomato flavored broth. I had to doctor it up with 2 cans of tomato sauce, 2 cans of diced tomatoes, and some tomato paste to get it to even slightly resemble tomato soup. I'm really surprised that so many people liked it :/

    • I really love this soup, make it all the time and really dislike those tomato soups that taste like marinara sauce. Maybe some of you prefer that taste, and therefor find something missing here.

  131. Sounds amazing! Now that the weather is cooling down I can finally make it. 🙂

  132. This sounds so delicious! Can't wait to make it this fall! one question though, do you need to remove the bay leaf before using the immersion blender? Thanks!

  133. Made this yesterday for lunch with grilled turkey and provolone sandwiches. Yummy! I made it on the stove top and it was great. I absolutely love your site. We make your recipes all the time. I'm a little over a year into a weight loss/healthier living journey. Your site has helped tremendously. I've lost 70 lbs so far 🙂

  134. So excited to try this, but my crockpot doesn't have a timer. It's either 6-8 hours on high, or 10-12 on low. I'm at work all day, so I can't control the time. Will 8 hours on low be okay? That's my plan right now. So annoyed at the archaic crock pot I'm stuck with for now, haha.

  135. I made this today and loved it! So delicious, my husband also loved it! I cut back a little on the basil as I really don't much care for it, but it still turned out wonderfully

  136. Hey Gina:

    Any tips to adding chicken or turkey? I'd love to have a bit more protein in the soup..

  137. This recipe is amazing! I made it yesterday and it was even better than i thought! Thanks for the great recipe! This was my first recipe from this blog and i will definitely be back! Thanks!

  138. I made this last week and it is SO good, and even better the next day. I love tomato bisque and this definitely hits the spot, with about 10 less points a serving. Thanks for another great recipe!

  139. Made this tonight and it came out delicious. I think I may puree it a bit more next time though. It wasn't chunky, but it wasn't 100% smooth like I wanted it to be.

    Overall, delicious and you can just taste the healthy 😉

  140. So I understand about using the fresh tomatoes which I am planning to do but should I add extra juice (maybe a purred tomato or two?) since I am not using the juice that would be in the can?

  141. Making it right now! Looks yummy!

  142. I am generally not a fan of tomatoes but there is something about tomato soup which is oh so appealing. Love your healthy version 🙂

  143. where could I find cheese rinds?? (from Canada)

    I absolutely love your recipes…. thanks

    • I found mine at HEB central market here in Tx…I would imagine Whole Foods market would probably them.

    • Hi Sheila, I live In Toronto and was able to find them at Value Mart (part of the loblaws chain) in the fancy cheese section in small plastic tubs for less than $2

  144. I just finished this on the stove top and it is delicious! I will def make again 🙂
    Thank you for the recipe!

  145. Making it now as we speak…I usually don't follow recipes to a tee without modifying, but for Gina"s i am following it exactly, and spent most of the day yesterday trying to find cheese rinds and i finally did…….Can't wait till its done….You are just wonderful Gina, been on your website for a long time now and every single recipe i made from here i have loved…Thank you sooo much.. Jen

  146. Looks delicious, love this soup
    chic abiti da cerimonia

  147. LOVE tomato soup! Definitely gonna try this!

  148. God this looks good. I am going to bookmark it for winter.

  149. I hope the weather turns a little so I can get some tomatoes from the garden – it's been too hot for them so far and I so want to try this soup!

  150. oh yum! can't wait to try this!!! thank you!

  151. Wonderful!

  152. Delicious!! A warm bowl of this will be perfect on cool, fall nights!

  153. Anyone have any suggestions for the cheese? My daughter and I are lactose intolerant, but we love a creamy tomato soup. Any suggestions are greatly appreciated.

    • I've seen soy and other faux cheeses in my local chain grocery store in the Natural Foods section.

    • Go veggie brand makes a shredded topping that tastes like Parmesan. It's not as good as the real thing but it keeps my tummy happy. I get it at the health food store

    • Is your intolerance severe? Parmesan cheese has very little lactose in it (0.1-1%) and the rind even less so. The point of the rind is that it imparts a lot of cheesy flavor without a lot of cheese.  I, too, am lactose intolerance, and must substitute out the milk(higher % lactose and quantity within the recipe), but not the Parmesan or the butter (that falls within my tolerance fortunately). 

  154. Tomato basil soup is my absolute favorite but I try to refrain since it is so unhealthy when you eat it out. This recipe has my name all over it! THANKS!

    • I have this soup in my crockpot right now and it smells divine! We will be having your zuchhini pancakes along side, another tried and true favorite!

  155. I see that fresh Roma tomatoes can be used but what if the fresh tomatoes aren't Roma? They are very meaty without much juice and tomato 'guts'…I don't know much about tomatoes, so I'm sorry if this is a dumb question.

  156. What type of flour do you use? Is it all purpose flour?

  157. Would corn starch work as a GF flour alternative?

  158. Made this on the stovetop tonight…delicious! My husband gets so excited whenever I tell him we're having "one of Gina's recipes"!

  159. This looks delicious!! And I'm not even that big a fan of tomato soups!

  160. Could this work on the stovetop?? I'm currently without a crockpot. Any suggestions would be appreciated. THANKS!!!!

  161. Hmm, I have a whole bunch of heirloom tomatoes from my recent CSA delivery. I wonder if I can use those in place of canned tomatoes.

  162. That looks absolutely delicious! And I have that same "Comfort Food" bowl! 🙂

  163. MMmm… tomato soup in crockpot definitely takes it up to a notch!

  164. I absolutely LOVE tomato soup and this LOOKS GREAT!

    http://therealfoodrunner.blogspot.com

  165. I love your dishes more than anything keep it up
    http://loveeatlaugh101.blogspot.com/

  166. I've been looking for a lighter tomato soup recipe! I have the last of our plum tomatoes from our garden sitting on our kitchen counter just begging to be turning into something yummy. I plan on making this and freezing it in small portions to have for lunches this fall and winter. Perfect timing!

  167. I have Roma tomatoes in my garden. Would those work? About how many do you think I would need?

    • When I made my roasted tomatoes, 4 pounds made 1 jar so I would use the same. https://www.skinnytaste.com/2012/09/oven-roasted-tomatoes.html

  168. Yum! I can't wait to try this. And Whole foods sells parm cheese rinds just in case you don't want to miss out on that extra flavor 🙂

    • You can get parm cheese rinds for free at most cheese/deli counters just by asking. They usually just throw them out and mine is happy to grind some parm cheese up to just give me the rind, if I ask 🙂

      • Wow where do you live? They are onto us here in Portland, so they sell them, but at a fraction of the cost of the cheese so still a good deal. 

  169. This looks awesome– have been looking for an easy tomato soup recipe!

  170. she says you can use fresh plum tomatoes, just blanch first and remove the skin

  171. would it be alright to use fresh tomatoes?

  172. Looks great! Any suggestions for milk alternatives? (Lactose intolerant here)

    • I was getting ready to ask the same question! Could we sub with almond milk?

    • I haven't tried it, but I think I would go with a soy milk or rice milk for this.

    • Could you just leave the milk out or does it really need it?

      • I am lactose intolerant, and have started using plain kefir where I can in recipes (tastes like buttermilk with a bit of tang) as a fermented cultured product.  It’s what I would use here.  Just a thought. Like adding liquid sour cream. 

    • When I want to make a "cream" soup without the cream, I cook the soup with a potato or two. I do this with broccoli soup and cauliflower soup. It would probably work with tomato soup too.

    • Creamy tofu sour cream makes a fantastic sub for milk. My kids have started to ask for it in the mac and cheese!

    • I am going to try almond milk today! We have rice milk in the house too but it isn't as creamy as regular milk. Will let you know how it turns out!

    • I have been cooking soups with Silk Cashew milk in place of dairy milk. It has worked wonderfully well.

  173. Absolutely delish!! And I love the white bowl you have in the picture. Where did you get it? Thanks!

  174. This sounds like heaven!!!! All I want right now (5 months pregnant) is tomato soup – I'm going to make this weekend. Thanks!