Crock-Pot Tomato Soup (2024)

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Last Updated on September 2, 2020 by Allison McGee 19 Comments

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There’s nothing I love more than a dinner that practically makes itself. Except perhaps a dinner that practically makes itself that’s also cheap, healthy, low-calorie, crowd-pleasing, and most importantly, delicious. This Crock-Pot Tomato Soup recipe is a staple in my kitchen during the colder months. The family gets to sit down together over a warm meal, even when I just walked in the door.

This soup is also great for entertaining family or friends who are vegetarian, vegan, or have food allergies. On it’s own its totally vegan and each guest can add toppings to their liking and sensitivity.

You’ll notice that this recipe calls for canned tomatoes instead of fresh, which makes it a perfect addition to your fall and winter dinner rotation. While I cherish the delicious, ripe tomatoes my back yard garden produces each year, canned tomatoes are a great option for when tomatoes are not in season and actually have some interesting health benefits.

I love that the prep time for this recipe is minimal. In the morning I quickly sauté the veggies, throw everything in the Crock-Pot and leave for the day. When I get home, I blend for a few minutes, and dinner’s ready. I like to serve this soup with a variety of soup toppings, a quick green salad and grilled cheese sandwiches on our Panini press. Each family member gets to choose their own soup and sandwich toppings, so it pleases kids and adults alike.

Crock-Pot Tomato Soup

Allison McGee

An easy, low-calorie, vegan, and delicious Crock-Pot tomato soup recipe perfect for weeknight dinners. Only 58 calories per cup!

4.42 from 34 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Soups & Stews

Servings 8 cups

Calories 58 kcal

Equipment

Measuring Cups and Magnetic Measuring Spoons Set

Ingredients

1 tablespoon olive oil
1 small onion – coarsely chopped
1 red bell pepper – coarsely chopped
1 teaspoon minced garlic
2 28- oz cans diced tomatoes
1 cup vegetable broth
½ teaspoon salt
Red pepper flakes to taste
Chopped fresh basil for garnish

Instructions

In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.

Nutrition

Serving: 1cupCalories: 58kcalCarbohydrates: 9gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 445mgFiber: 4gSugar: 6g

Keyword crock-pot tomato soup, slow cooker tomato soup, vegan tomato soup

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Reader Interactions

Comments

Karen says
March 15, 2017 at 10:19 am
Made this yesterday….. so easy and SO delish!! Thanks! 🙂
Reply
- Marsha Maxwell says
  March 15, 2017 at 11:28 am
  Thank you, Karen! So glad you liked it!
  Reply
Nicolena Salerno says
March 23, 2017 at 2:22 pm
Have you ever tried making this just on the stove? Any modifications?
Reply
- Marsha Maxwell says
  April 5, 2017 at 9:59 pm
  I’ve made a lot of vegetable soups on the stovetop, but not this one. I think it would work to simmer on the stovetop for 30-40 minutes. You might need to add a few tablespoons of water if too much of it boils away. Let me know how it goes!
  Reply
Leigh says
April 5, 2017 at 4:28 pm
Just a question as to why it requires 8 hours on low in a crockpot when everything is already cooked? I love tomato soup but this seems like a heck of a lot of electricity used when you’d probably only need to heat up the canned tomatoes and then just puree the whole thing. Can you explain the reason for your method?
Reply
- Marsha Maxwell says
  April 5, 2017 at 9:54 pm
  Sautéing the vegetables first and then slow cooking them with the tomatoes allows them to develop a caramelized, mellow flavor. If you cook this soup on the stovetop, I’d recommend simmering for at least 30 minutes to mellow the onions and garlic, and cook the canned taste out of the tomatoes. I also like being able to start the soup in the morning and return to it in the evening. Crock-Pots are very energy efficient. Running a crock-pot for 8 hours requires only half as much electricity as running an oven for an hour. I hope that is a good enough explanation! Thanks so much for your question!
  Reply
  - Karlee says
    October 5, 2017 at 12:23 pm
    Is each serving measured in 1 cup?
    Reply
    - Marsha Maxwell says
      October 5, 2017 at 11:39 pm
      Hi Karlee, I have updated the recipe so the serving size is one cup, and the nutrition info is calculated for that serving size.
      Reply
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Wendy Abbott says
March 7, 2019 at 8:55 pm
Would it still work if I cook in the crockpot for 4 hours on high?
Reply
- Marsha Maxwell says
  March 7, 2019 at 10:24 pm
  Yes, definitely!
  Reply