Slow Cooker Tomato Soup Recipe

Slow Cooker Tomato Soup
  • Prep time: 15 Minutes
  • Cook time: 8 Hours & 15 Minutes
  • Total time: 8 Hours & 30 Minutes
  • Serves: 6


  • 2 onions, diced
  • 2 celery stalks, diced
  • 3 tsp garlic, crushed
  • 1 red bell pepper, chopped
  • 2 tsp oregano, dried
  • 2 tsp basil, dried
  • 2 bay leaves
  • ½ tsp sugar
  • 2 Tbsp tomato paste
  • 800 g (1.8 lb) crushed tomatoes
  • 1 cup chicken stock
  • ½ cup heavy cream


  1. In a slow cooker, add all the ingredients except for the cream.
  2. Cook on low for 8 hours.
  3. Remove the bay leaves.
  4. Puree the ingredients until smooth.
  5. Add the cream and season to taste.
  6. Cook on high for 15 minutes or until hot.
  7. Serve & Enjoy.

Recipe Tips

  • You can omit the sugar if you don’t think it is needed. However, the sugar will help reduce the acidity of the tomatoes.
  • If you’re using fresh tomatoes, then make sure you remove the skins as they will cook to be quite leathery.
  • Bacon is an excellent addition, but I highly recommend that you dice and fry it first.
  • This soup is best pureed, so I highly recommend that you don’t try to make it chunky.
  • The chicken stock can be replaced with vegetable stock, and the cream left out if you want this to be vegan or vegetarian-friendly.

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