Easy Crockpot Tomato Soup
Gluten Free Living – 2017
Okay, I LOVE homemade Tomato soup, and Easy Crockpot Tomato Soup is one of those recipes I just can’t get enough of! It’s thick, tomatoey, and seasoned with basil, oregano, thyme and parsley–some of my favorite herbs. While I do use a few fresh veggies like bell pepper, leeks, celery, carrots, onions and garlic, the ease of this recipe is that all the tomatoes come from a can. Plus, everything is thrown into the crockpot so it’s incredibly E-A-S-Y, E-A-S-Y, E-A-S-Y!!! Yes, I like easy.
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Every now and then, I get in a real mood for tomato soup. Yes, I admit it. I grew up LOVING Campbell’s tomato soup. Don’t judge me! It is still one of my favorite comfort foods. But I prefer to make my own homemade Tomato Soup these days. I love making them with roasted tomatoes, vegan, vegan with roasted tomatoes, vegan with veggies, vegan and pureed, with parmesan cheese, with roasted garlic, and even copycat recipes like La Madeleine’s. I can never get enough tomato soup. Some of my Tomato Soup recipes are certainly more involved than others, but this is not one of them. Easy Crockpot Tomato Soup is probably my EASIEST Tomato Soup recipe. It’s a dump and go recipe that’s awesome for something so simple.
I served this Easy Crockpot Tomato Soup with homemade Ranch croutons (soooo delicious), and lots of parmesan cheese, but if you need to keep the recipe vegan, you can omit both and be sure to stick to vegetable broth in the recipe rather than substituting chicken broth. Regardless, this soup is healthy, low calorie, gluten free and clean eating. It’s also the perfect dinner for Meatless Mondays or those observing Lent. Oh, and did I mention, it’s E-A-S-Y??? 🙂 Yes, indeed, great for a quick dinner when you don’t have tons of time on your hands.
Easy Crockpot Tomato Soup is so E-A-S-Y!
Garnish soup with Homemade Ranch Croutons, parmesan cheese shavings and fresh basil.
Easy Crockpot Tomato Soup is very thick and creamy. But if you want the soup a little thinner, you can add a little more vegetable broth.
Here’s what I did.
I used these ingredients.
Place canned tomatoes and vegetable broth in the bottom of a very large crockpot. Add fresh veggies.
Add seasonings and stir well to combine.
Cook on high about 3 to 3 1/2 hours. Puree soup with an immersion blender (carefully), until soup is smooth. If desired, you can add more vegetable broth after pureeing, but I prefer a thicker soup, so I did not add any additional broth.
Serve soup garnished with additional parsley, basil, oregano and/or thyme, if desired.
You will find every bite of this soup absolutely delightful!
I loved Easy Crockpot Tomato Soup served with Homemade Ranch Croutons and parmesan cheese shavings.
Easy Crockpot Tomato Soup is healthy, low calorie, gluten free and vegan if you omit the parmesan cheese shavings on top. (If you choose to use croutons, you will have to locate vegan and gluten free bread and make your own croutons from scratch).
Here’s the recipe.
EASY CROCKPOT TOMATO SOUP
(My own concoction)
Easy Crockpot Tomato Soup
Equipment
- 1 large crockpot
- 1 can opener
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 immersion blender preferred (or regular blender)
- 1 soup ladle
Ingredients
- 54 oz. can crushed tomatoes undrained (two 28-ounce cans)
- 32 oz. can Italian stewed tomatoes undrained (two 16-ounce cans)
- 32 oz. cans Italian diced tomatoes undrained (two 16-ounce cans)
- 32 oz. can fire roasted tomatoes undrained (two 16-ounce cans)
- 16 oz. carton vegetable broth (see note below)
- 1 large onion chopped
- 1 red bell pepper diced
- 1 leek green top removed, washed thoroughly and sliced
- 2 cloves garlic minced
- 2 ribs celery diced
- 2 carrots peeled and sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tbsp. dried parsley
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper (I actually used one teaspoon)
- 1 cup homemade croutons for garnish, if desired
- 1/2 cup parmesan cheese shavings for garnish, if desired
Instructions
- Place tomatoes, juice, onion, celery, garlic, bell pepper, leek and carrots in a crockpot.
- Add vegetable broth.
- Add seasonings and cook on high about 3 to 3 ½ hours.
- Check seasonings; add more, if desired.
- Puree ingredients with an immersion blender until smooth.
- If you want a thinner soup add additional vegetable broth at this time and stir into hot soup.
- Ladle soup into bowls and garnish with homemade croutons and parmesan cheese shavings, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Easy Crockpot Tomato Soup is comfort food at its best!
Okay, I admit, I enjoy A LOT of croutons and parmesan cheese with my soup. 🙂 I wasn’t planning on taking pictures of the way I actually served it for myself, but I couldn’t resist.
Yes, I like a little bit of soup with my croutons and parmesan cheese! (Perhaps not quite so healthy, but definitely delicious comfort food).
You may also enjoy these delicious recipes!
Easy Crockpot Tomato Soup
Equipment
- 1 large crockpot
- 1 can opener
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 immersion blender preferred (or regular blender)
- 1 soup ladle
Ingredients
- 54 oz. can crushed tomatoes undrained (two 28-ounce cans)
- 32 oz. can Italian stewed tomatoes undrained (two 16-ounce cans)
- 32 oz. cans Italian diced tomatoes undrained (two 16-ounce cans)
- 32 oz. can fire roasted tomatoes undrained (two 16-ounce cans)
- 16 oz. carton vegetable broth (see note below)
- 1 large onion chopped
- 1 red bell pepper diced
- 1 leek green top removed, washed thoroughly and sliced
- 2 cloves garlic minced
- 2 ribs celery diced
- 2 carrots peeled and sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tbsp. dried parsley
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper (I actually used one teaspoon)
- 1 cup homemade croutons for garnish, if desired
- 1/2 cup parmesan cheese shavings for garnish, if desired
Instructions
- Place tomatoes, juice, onion, celery, garlic, bell pepper, leek and carrots in a crockpot.
- Add vegetable broth.
- Add seasonings and cook on high about 3 to 3 ½ hours.
- Check seasonings; add more, if desired.
- Puree ingredients with an immersion blender until smooth.
- If you want a thinner soup add additional vegetable broth at this time and stir into hot soup.
- Ladle soup into bowls and garnish with homemade croutons and parmesan cheese shavings, if desired.
8 Comments
Makeda
January 15, 2020 at 5:06 am
Does this reheat well? I want to make it for an event I’m hosting but would need to make it the night before and then reheat the next day, preferably in the crockpot.
Teresa
January 15, 2020 at 11:24 am
Hi Makeda. Yes, it will reheat well. I would reheat it on low and give it a few hours.
Makeda
January 15, 2020 at 5:00 pm
Perfect! Thank you
Teresa
January 16, 2020 at 7:38 am
You’re welcome.
super mario world
April 5, 2017 at 8:50 pm
So great! Thank you sharing
Teresa
April 6, 2017 at 4:04 pm
You’re welcome.
Carol
April 1, 2017 at 3:08 am
THANK YOU! I am sure this soup will be made frequently.
Teresa
April 1, 2017 at 1:29 pm
You’re welcome, Carol. Enjoy.