Creamy Slow Cooker Tomato Soup

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This creamy, rich Slow Cooker Tomato Soup is made 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.
Slow Cooker Tomato Soup

Slow Cooker soups are perfect for busy weeknights and leftovers make great lunch. For dinner I love to have 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!). Prefer your pressure cooker? Make this Instant Pot Tomato Soup version. A few more slow cooker soup favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini “Fideo” Soup.

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.

Slow Cooker Tomato Soup 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.

How To Make Slow Cooker Tomato Soup

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 28 votes
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Creamy Slow Cooker Tomato Soup

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
COURSE: Soup
CUISINE: American
This creamy, rich Slow Cooker Tomato Soup is made 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.

Video

Nutrition

Serving: 11/2 cups, Calories: 177kcal, Carbohydrates: 17g, Protein: 8g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 21mg, Sodium: 600mg, Fiber: 3g, Sugar: 8g
WW Points Plus: 5
Keywords: Crock Pot Creamy Tomato Soup, crockpot tomato soup, homemade tomato soup, slow cooker tomato soup, tomato basil soup

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268 comments

  1. Awesome 

  2. I’m making your soup recipe as I type and I added something…..some ground cayenne.  I had some soup just like this at a greek restaurant recently and it had a little kick in the back of the throat and now I’m craving it.  I doubled the receipt (for leftovers) and only added 1/2t. cayenne, so not too much.  

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

  4. 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. 

  5. 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!

  6. 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!!

  7. 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!

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

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

  10. This recipe is AMAZING!

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

  12. 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.

  13. 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!

  14. 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.

  15. 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!*

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

    Thank you!