Slow Cooker Tomato Soup is a keeper. Tomato Soup is probably one of your childhood favorites anyway and it will be your kids too so hang onto this recipe.
Slow Cooker Tomato Soup is an excellent recipe to add to your families ‘meals list’.
Tomato Soup is probably one of your childhood favorites and it will be for your kids too so hang onto this recipe. It will be just as easy for them to make in the future.
The super nice thing about this recipe too is that it was designed to be used with fresh tomatoes. You can use canned but the words ‘from scratch’ screams ‘homemade with the best ingredients’.
Slow Cooker Tomato Soup with Crockpot Ease!
You’ll be amazed how easy Slow Cooker Tomato Soup is and it becomes even easier when it is made in the crock pot.
The process is really the same – it is just nice to walk away when the slow cooker is loaded and you can go do something else. It just seems more fun.
I used fresh tomatoes and after everything is cooked in the slow cooker then you put it through a strainer.
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Push all of the ingredients through with the back of a wooden spoon. There will be very little left in the strainer so you can enjoy all of the flavors in this wonderful soup.
Slow Cooker Tomato Soup from Scratch
Ingredients
- 2 1/4 pounds tomatoes fresh - if you don't have fresh you can use 2 cans Tomatoes, I used Roma, 28 oz. total - it can be a little more
- 1/2 onion chopped
- 2 3/4 cup vegetable broth
- 1/2 cup white wine
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2/3 cup almond milk unsweetened
Instructions
- By the way - you can easily double this recipe for a larger group or for freezing.
- Core the tomatoes and add to the slow cooker.
- Add most of the ingredients. That means all of the ingredients EXCEPT THE ALMOND MILK. Stir well.
- Turn on low and cook for 4 hours and go on your merry way.
- Turn slow cooker off and take off the lid. Let cool for about 1/2 hour.
- When cooler pour the cooked tomato mixture into a blender. You may have to do the blending in batches. Hot mixtures seem to want to blow out the top - no matter how hard you hold the lid down. Ha!
- When cooled - put on the lid and hold it down.
- Turn on the blender to low then turn it up to medium and process until completely blended.
- Strain the tomatoes to get any of the pulp out. This is how I do it - I place a bowl on the counter and set a strainer on top of the bowl. Have the strainer fit on the edge so that you do not have to hold it.
- Lift and tilt the strainer until all of the natural liquid strains through. Then take the back of the wooden spoon and push 'most' of the remaining mixture through the strainer. There will only be a little bit left in the strainer when you are done. It only takes a minute.
- If you are going to freeze your soup this the the point where you would package in freezer containers.
- If you are not freezing then continue on ...
- Right before serving pour into a large saucepan or large bowl and add the almond milk. Heat through, without coming to a boil.
- Sprinkle on croutons and serve. It is good cold too. No kidding!
Video
Nutrition
If you pre-froze the tomato mixture here are the directions
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT OF SERVING:
As stated in the directions above Right before serving pour into a large saucepan and add the almond milk. Heat through, without coming to a boil, and serve for lunch, as an entree or for dinner alongside your other dishes.
I have a great tip for you on freezing tomato paste. So many times a recipe only calls for only 1 or 2 Tablespoons tomato paste.
Well, those cans are 6 ounces. I have devised a way to easily save the extra tomato paste where you can get at a tablespoon or two anytime you want to.
Get one of your ice cube trays out. Dollop a tablespoon of paste into each compartment (there will be 9 tablespoons from a can – I used one so there are only 8 in the photo). Freeze the tomato paste.
When hard, pop the frozen dollops out of the ice cube trays just like you would ice and freeze in a freezer safe container.
I use a freezer bag for this. Whenever you need some you just take out whatever you need.
What a wonderful recipe!!! We made it last night!! Not everyone is non dairy, for those of us who used a non dairy milk and others just used a bit of heavy cream. Absolutely delicious!!
I love a good tomato soup, and I love my slow cooker – what a combination! Nice tip about freezing the tomato paste, too.
This looks delicious and would make a yummy, healthy, light meal in the upcoming cool months. I can’t wait to try this!
I love tomato soup, it brings back old memories when my mom would make us kids tomato soup and grilled cheese sandwiches. We would dip our sandwiches in the soup and I still do that to this day. This is comfort food at its best!
Fresh tomato soup is the best part of the summer. This looks so good!
This is the perfect soup to use up those summer tomatoes. One of my favorite meals is tomato soup with grilled cheese sandwich! Delicious 🙂
I was just thinking today that I wished I had a great tomato soup recipe. I know this will be great because all the rest of your recipes I’ve tried are. I’m also not knowledgeable about using wine to cook. We don’t drink any alcohol. Can I assume that the alcohol cooks out of this? It will feel really strange buying alcohol. lol Almost like buying meat. I’ve had to do that for my sister-in-law and felt like the whole world was watching me. ?
Awesome Lauren! I use my crockpot year round too. It goes out on my front deck (it is shaded) and the house stays cool.
I adore this recipe. Not only is it absolutely delicious, but it’s great to make in the summer when I don’t want a boiling pot or hot oven anywhere near me. Thank you!
Yes, you sure can Erin. I just only use vegan products.
It is possible to switch out the almond milk for regular milk or cream?
Yes, do not use cooking wine. They taste awful. A chardonnay or chablis would be great. You can find them at really good prices too. I have been trying to work on a nutritional guide and will start putting them on my recipes soon. I hope you can find LOTS of recipes.
First of all, I don’t know anything about wines. Is this a cooking wine and would it say “white wine” on the label? If not, what might it say on the label so I can find it?
Also, could you put the nutritional info with your recipes so diabetics can figure out their food exchanges?
I’m a brand new vegan and find it hard to find recipes online that aren’t spicy or contain soy, as I can’t eat spicy (hot) foods and can’t eat anything with soy because of my hypothyroidism, so thanks for giving me recipes I can actually try!
28 oz. total. It can be a little more. I will make my recipe clearer. Thanks. 🙂
is it two 28 oz cans?
Yes, you can leave it out but I would add more veggie broth instead of water if I could.
Can u leave out the wine or what can I sub? I sont have any wine and I cant get any today.
I usually get bigger cans of tomato paste and then plop tablespoonfuls of it onto waxed paper on a cookie sheet and then freeze it. I then have about 15 or so blobs that thaw out in no time and best of all no waste!
Thanks Jenn! It is so handy!!!
What a fantastic idea about the tomato paste! I will definitely use that from now on.
Thanks Tara!!! I appreciate you so much and I will always keep putting up new recipes. One every three days or less. 🙂
🙂 I hope you put up more recipes you are great!!!! I reccomend this soup to everyone
That makes me sooo happy! Thank you for letting know. 🙂
SOOOO yummy! made it for dinner tonight!!
I LOVE it too! Thank you so much for your support and I am honored to be on your meal plan. I’ll go check it out too.
Ginny! Your soup looks amazing. I love tomato soup sososo much! Thanks for all the tips and tricks – straining, ice cube trays for paste – YOU ARE SO SMART!!! I added this to my meal plan post for the week and I can’t wait to make it!