Slow Cooker Tomato Soup

Originally posted 2/12/17

Ingredients (Yield: 4-6 servings)

1 can of tomato sauce

1 can of diced tomatoes

1 can of chicken broth or vegetable broth

½ onion, diced

1 teaspoon of garlic

Salt and Pepper

Other seasonings, if you have them

½ cup milk, half and half, or heavy cream


Step 1: Add your onions, garlic, and other seasonings to the crockpot. I used basil and salt-free all-purpose seasoning.

Step 2: Add your tomatoes, tomato sauce, and broth to the crockpot, and stir. Your crockpot will be pretty full.

Step 3: Cook in your crockpot on low for 6-8 hours or overnight.

Step 3.5: Turn off your crockpot and transfer your soup to large big soup pot. Let your soup cool for 10 minutes. 

Step 4: Add your milk, half and half, or heavy cream to the soup, and blend your soup with an emulsion blender until it is the consistency you want. I tried to blend mine as smooth as I could.

Step 4.5: The higher the fat content in the milk you use, the creamier your soup will be. I used skim milk and it turned out decently, but even using 2% or whole milk will make a big difference. Using heavy cream would make a really luxurious and creamy soup. 

Step 5: Reheat slightly and serve, cool and place in the fridge for later. This soup will freeze, but if you want to freeze it, prepare it without the milk/cream. Freezing and thawing the soup with the dairy in it gives it an odd texture, though it is still safe to eat. 

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.