Recipe: Slow Cooker Tomato Soup


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Slow Cooker Tomato Soup | Ashlee Proffitt  | Recipe via Creme de la Crumb

It’s fall and that means I can justify eating soup at least every other night of the week. My entire family LOVED this recipe. Trust me, it’s a winner.

I found this recipe via pinterest from Creme de la Crumb. No changes were made and I served with crusty bread as recommended!

Slow Cooker Tomato Soup


  • 2 15-ounce cans diced tomatoes ()
  • 1 10-ounce can tomato sauce ()
  • 1/4 cup fresh basil (finely chopped)
  • 3 teaspoons minced garlic ()
  • 1 tablespoon salt ()
  • 1 teaspoon pepper ()
  • 1 Medium white onion (diced)
  • 1 cup heavy cream ()
  • 4 cups chicken or vegetable broth ()
  • 2 cups shredded parmesan cheese ()
  • 3 tablespoons butter ()
  • 1/4 cup flour ()
  • 1 cup heavy cream ()



Step 1
Add first 9 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low.
Step 2
About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
Step 3
Prepare the roux. Melt butter in a medium sauce pan over medium heat. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth.
Step 4
Add roux and parmesan cheese to crockpot and stir to combine.
Step 5
Top with additional basil and parmesan cheese if desired.

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