Slow Cooker Tomato Soup

Slow cooker soups are the ultimate in hands-off cooking and this deliciously lazy dump and start slow cooker tomato soup; which is equally good hot or cold, is the perfect example. It’s like having someone else do the cooking for you!

Slow cooker tomato soup

Soup doesn’t have to be slow, but this slow cooker recipe leaves you free to get on with life while the machine does the cooking. In this case, it’s cooking the ultimate comfort food, deliciously rich and full-flavoured tomato soup.

See also

• Slow cooker chicken gnocchi soup is a meal in a bowl
• Slow cooker carrot and coriander soup is always popular
• If you make soup then level it up with slow cooker chicken stock

Tomato soup is a classic that will take many of us straight back to our childhoods.

I have added a sweet potato in addition to the usual soffritto mix. It lends the tomato soup a richness and body without the need for cream and without overpowering the tomato. It is also wonderfully nutritious. If you don’t have a sweet potato a regular potato will do just fine.

A real all-rounder, you can serve this soup hot or chilled. Think of the cold version as a cooked gazpacho that is perfect for the hottest days, though it is delicious hot in winter too. Crucially, you don’t have to stand in a hot kitchen to make it because the slow cooker does all the work.

If that were not enough to entice you, this slow cooker tomato soup is a true dump and start recipe with no need to fry onions at the start. So what are you waiting for?

Slow cooker soup

I love my slow cooker for soups; it just gets on with the work in the background. The humble slow cooker is one of the cheapest and easiest to use small appliances, safe to leave on all day while you are out.

You don’t need an all-singing, all-dancing digital appliance. Just a simple slow cooker with high, low and keep warm settings.

Why make slow cooker tomato soup?

• hands off, dump and start recipe

• minimal preparation

• packed with nutritious vegetables

• delicious chilled or hot

Slow cooker tomato soup ingredients

• Canned tomatoes – choose tomatoes with a good flavour, not too expensive but not metallic tasting watery discount versions either

• Tomato purée/paste

• Sweet potato – one medium sweet potato

• Carrot, celery and onion – the classic soffritto base (use can use a ready made version if you prefer)

• Stock – vegetable or chicken broth as you prefer

• Seasoning – your favourite herb mix, such as my pizza seasoning. When you season at the end, take account of any salt in this mix and the stock and don’t overdo it!

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• Knob of butter/drizzle of oil – to finish, enriching the soup

• Lemon juice – just a squeeze to enhance the flavours

How to make slow cooker tomato soup – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Set the slow cooker to high and dump the canned tomatoes in the pot so that they start to warm. Rinse the cans with a little water and add the water to the pot.

Then prepare the vegetables:

• Carrots – peel and roughly chop
• Celery – trim, cut lengthwise and chop
• Sweet potato – peel and chop
• Onion – peel and chop

There is no need for careful cutting, as you will blend the soup.

Step Two – Put the vegetables in the slow cooker and add the tomato paste and seasoning. Add the stock cube or pot. Boil the kettle and add two cups of boiling water to the pot (this speeds up the cooking).

Step Three – Cook on high 4 hours or low for 6 until all the vegetables are soft.

Step Four – Blend the soup to a smooth consistency. The easiest way to do this is with a stick blender.

Add a knob of butter or a glug of olive oil at this stage. It is important to have some fat so your body can convert the beta carotene in orange and yellow vegetables to Vitamin A, and absorb it.

The fat also will enhance the flavour and give the soup an extra velvety texture.

Helen’s Fuss Free Tip
I nearly always use an immersion/stick blender to blend my soup. They are inexpensive, easy to clean and last for years.

You can use a jug blender or food processor if you prefer, but it’s a lot more trouble and you must take extra care when blending hot liquids.

Make sure that the central bung is loose to allow steam to escape. Cover it with a folded tea towel to catch any liquid and blend in short pulses allowing steam to escape between each pulse to avoid blowing the lid off.

If you are going to serve the soup cold, of course, you can cool it before blending, which makes using a jug blender less stressful!

Check and adjust the seasoning to taste. I like to whizz through a drizzle of olive oil or butter to enhance the flavour and give the soup an extra velvety texture, but this is optional. You can also add a squeeze of lemon, which enhances flavours and reduces the need for salt.

Serving suggestion

Serve with fresh bread (or grilled cheese on toast!) and your favourite soup garnishes. I like some fresh herbs, toasted seeds and a drizzle of oil, plain or herb infused.

You can also add croutons, a swirl of cream or creme fraiche, or even a crumbling of your favourite cheese.

Don’t be afraid to add a little oil or butter to the soup. Your body needs a little fat to help absorb some of the nutrients from the vegetables, so it’s perfectly justified and the soup is still very low in calories.

Variations

• Use sundried tomato paste for a more intense flavour.

• Swap the carrot (or even the sweet potato) for lighter butternut squash. Add a red bell pepper for extra veg.

• Add a little chilli or paprika for a touch of spice.

• Stir in a little cream for a richer cream of tomato soup.

• Serve with lots of fresh basil for tomato and basil soup.

• If you don’t have sweet potato, you can use an ordinary potato to thicken the soup.

Storage

This slow cooker tomato soup recipe will serve six with some fresh bread, so if you are making it for one or two, you will have plenty for the next few days.

Fridge – Once cool, cover and store your soup in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze your soup for up to three months.

Hints and tips

• Adding just off the boil water speeds things up, as it brings the slow cooker up to temperature sooner.

• Don’t forget to rinse the tomato cans with a little water and add that, ensuring that you get as much flavour as possible from your tomatoes.

• The quality of canned tomatoes makes a difference. Supermarket regular is generally good but discount versions can be acidic or even metallic. Super premium canned tomatoes are unnecessary and would be a waste.

FAQs

More tomato soup recipes

• Roast tomato soup – a fruity Mediterranean tomato soup with garlic and herbs

• Roasted tomato and red pepper soup – sweet and piquant

• Easy pressure cooker tomato soup – quick, easy and hands off

• Find more soup recipes to explore and enjoy