Creamy Tomato Soup (crockpot)

This was a new recipe that I tried and brought to a church potluck.  Everyone liked it and several wanted the recipe so I thought I would post it on here so they could reference it.  I like an easy crockpot meal so I will definitely be trying this again.

Creamy Tomato Soup

28 oz. diced tomatoes (try not to use canned tomatoes if at all possible due to BPA)
1 small onion diced
1-2 stalks of celery diced
1-2 large carrots diced
4 cups chicken broth (homemade is best)
1 T basil
8oz cream (from grassfed cows is best)
1- 1 1/2 tsp sea salt
Freshly grated parm cheese for topping

Combine tomatoes, onion, celery, carrots and chicken broth in crockpot.  Cook on low 8 hours or high for 5 until veggies are soft.  Strain out tomatoes and veggies and some broth and puree in blender until smooth.  You can puree all of it for a smoother soup or puree half for a semi-chunky soup.  I left a few chunks.  Pour back into crockpot and add basil, cream and salt.  Cook for another hour.  Top with a generous portion of grated parmesan cheese when serving.

Adapted from 365 Days of Slow Cooking



If you love a good crockpot meal, or are busy and short on time, I highly recommend, these two books by Stacy Myers from Stacy Makes Cents. Take the trouble out of dinner and use you slow cooker. I do receive a small commission if you purchase through my links. Keep Crockin’ is her brand new book because her first book, Crock On was such a major success.

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  1. Jenn says

    Mine turned out a bit thin for my preference. tasted delicious though. how would you recommend thickening the sauce some? I was thinking maybe melting a T of butter and mixing in some arrowroot powder and adding that with the cream for the last hour. what do you think?


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