Slow Cooker Tomato Soup with Parmesan Croutons
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This Slow Cooker Tomato and Vegetable Soup is a dream to come home to at the end of a busy day. It's creamy and fresh, with simple pantry ingredients, and is ready when you are. And easy? It almost makes itself!
Prefer the stovetop? Our Creamy Tomato Soup comes together quickly for weeknight dinners.
What I Love About This Slow Cooker Soup
I love to make soups in a slow cooker. It's virtually hands-free, and there's something comforting about a bowl of steaming homemade soup that's been cooking all day.
The Parmesan croutons are a nod to the perennial favorite: grilled cheese sandwiches. Although I must be honest. In our house, we tend to make both. And tomato soup isn't quite the same without it.
Ingredients
Here's what you need to make this easy soup. The exact measurements are in the recipe card at the bottom of this post.
- Canned diced tomatoes, undrained
- Tomato paste
- Chicken broth (or vegetable)
- Potato, cut into 1-inch pieces
- Aromatics: garlic cloves, onions, dried basil and red pepper flakes for a bit of heat
- Milk: You can substitute with cream, half and half, or coconut milk for a non-dairy version.
How to Make Slow Cooker Tomato Soup with Canned Tomatoes
Step-by-step instructions are in the recipe card below, but here is a quick overview:
- Place undrained canned tomatoes into a 6-quart slow cooker. Stir in the remaining ingredients until combined.
- Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours.
- Puree with an immersion blender (or regular blender in batches) until the desired consistency is reached. Stir in heavy cream and season with salt and pepper, to taste.
Garnish with additional red pepper flakes, if desired, and Parmesan Croutons.
How to Make Parmesan Croutons
Preheat the oven to 375 degrees, and then drizzle bread cubes with olive oil and toss to coat. Spread evenly on a baking sheet and sprinkle with Parmesan Cheese.
Bake until crisp and golden, about 10-12 minutes, stirring halfway through. That's it!
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Slow Cooker Tomato Soup Recipe
Equipment
Ingredients
- 2 (28-ounce) cans tomatoes diced or whole
- 1 tablespoon tomato paste
- 4 tablespoons butter
- 1 (15-ounce) can chicken broth or vegetable broth
- large potato peeled and diced
- 3 cloves garlic minced
- large onion diced
- 1 ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 tablespoon sugar
- salt and pepper to taste
- ⅓ - ½ cup cream or milk
For the Croutons:
- 4 cups French bread cubed
- olive oil
- ¼ cup grated Parmesan Cheese
Instructions
- For the Slow Cooker Tomato Soup: Place tomatoes into a 6-quart slow cooker. Stir in the butter, tomato paste, broth, potato, garlic, onion, basil, red pepper flakes, sugar, and salt and pepper to taste, about ½ teaspoon each. Stir until combined.
- Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Puree with an immersion blender (or regular blender in batches) until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste. Garnish with additional red pepper flakes, if desired, and Parmesan Croutons.
- For the Parmesan Croutons: Preheat the oven to 375 degrees. Lightly oil a baking sheet with olive oil or nonstick spray. In a bowl, add bread cubes; drizzle with olive oil and toss to coat. Spread in an even layer on the baking sheet; sprinkle with Parmesan cheese. Bake until crisp and golden, about 10-12 minutes, stirring halfway through. Let cool.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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