Crockpot Tomato Soup from scratch is easy and delicious. Make it with fresh tomatoes or canned if you wish. The ingredients are made for each other and all you have to do is to throw them into a slow cooker and turn it on.
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.
Another nice thing about this recipe 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'.
There are only nine ingredients and two of them are salt and pepper so you can see that it doesn't take long to get this soup going.
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I first made this recipe for the blog and used almond milk as an extra liquid to add to the flavors. There is a video on this page too and it shows you how easily this soup is made.
A couple of years later, I thought I"d like to also try the recipe with canned coconut milk (cream) to see how it tastes. Needless to say, it is also delicious.
I have photos of both recipes on this page.
The one with coconut cream is a tiny bit thicker but believe me, you don't have to go out and buy yourself a can. The original recipe is used in our house over and over again.
Also at the beginning of my blogging life, I thought I needed to tell you exactly which dairy-free milk to use. It says almond milk in the video but please use any one of your favorites.
Oak milk would also be really good and it is easy to finds in the stores now too.
I love the taste of Italian tomatoes. I used Roma in this recipe and I still do but, there again, you can use any one of your favorite varieties.
🍅 Easy tomato soup
- Tomatoes, fresh - makes this a truly homemade tomato soup from scratch recipe.
- Onion - becomes sweet when cooked and you don't have to sauté them first.
- Vegetable broth - is the main liquid base for the soup.
- White wine - adds an undertone of depth and it needs to be dry white wine such as a Chardonnay.
- Tomato paste - is concentrated tomatoes and has a rich deep flavor.
- Dried basil - is an herb that is popular around the world and it has a subtle peppery flavor.
- Ground cumin - is just the right seasoning for a little oomph to the soup.
- Salt and pepper - are necessities in almost every dish and they add a lot to this soup.
- Dairy-free milk, unsweetened - makes the soup a little creamier and it tastes good too.
🍲 Crock Pot ease
- You'll be amazed how easy this Slow Cooker Tomato Soup is and it becomes even easier when it is made in the crockpot.
- The process is really the same as making it on the stovetop but it's 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 then you put it through a blender and then a strainer.
- 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.
👩🏻🍳 Tomato Paste Tip
- 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.
🥣 Can you freeze soup
- Yes, you can but for this crockpot tomato soup freeze it before adding the milk or cream. It is possible for the texture to become grainy with the added dairy-free milk.
- These are great freezer containers for liquids. This set happens to have a lot of different sizes.
- If you pre-froze the tomato mixture here are the continuing 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.
- When serving:
- As stated in the directions above Right before serving pour into a large saucepan and add the almond milk. Heat through, without letting it come to a boil, and serve for lunch, as an entree or for dinner alongside your other dishes.
🍅 Fresh tomato recipes
- A recipe that is always a winner at casual get-togethers is Chunky Tomato Salsa.
- Homemade Tomato Bruschetta adds a fresh Italian classic to your appetizer recipe collection.
- Another crockpot recipe that is super simple and disappears as soon as it hits the table is this Slow Cooker Salsa recipe.
- Panzanella Pasta Salad isn't complete until sliced cherry tomatoes are added. Grape tomatoes are great substitutes also.
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If you take a photo of your perfectly flavored tomato soup made from scratch I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📋 Recipe
Crockpot Tomato Soup
Ingredients
- 2 ¼ 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
- ½ onion, diced
- 2 ¾ cup vegetable broth
- ½ cup white wine
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ⅔ cup dairy-free 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 DAIRY-FREE 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 ½ hour.
- When the soup is 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. So make sure it's cool.
- Hold down the lid - just in case. 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 don't 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 the remaining mixture through the strainer. There will only be a little bit left in the strainer when you are done. The process only takes a minute.
- If you are going to freeze your soup this 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 or vegan parmesan cheese and serve. It is good cold too. No kidding!
Video
Notes
- You can freeze soup but for this tomato soup freeze it before adding the milk or cream. It is possible for the texture to become grainy with the added dairy-free milk.
- If you pre-froze the tomato mixture here are the continuing 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.
- When serving:
- As stated in the directions above Right before serving pour into a large saucepan and add the almond milk. Heat through, without letting it come to a boil, and serve for lunch, as an entree or for dinner alongside your other dishes.
Nutrition
Elissa
I love a good tomato soup, and I love my slow cooker - what a combination! Nice tip about freezing the tomato paste, too.
Elizabeth Robinson
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!!
Diego Gal
Yum! This was so easy and came out delicious. I served it with vegan grilled cheese on the side. I froze the extra paste as you suggested and can't wait to use it again in the next batch! Thanks!
Ginny McMeans
Oh, wow! That's great Diego Gal - right on down to the tomato paste. I'm so glad you loved it!
Karen
Thank you it looks delicious! Can you use a stick blender when the soup has cooled down ?
Ginny McMeans
Yes, you can Karen. No problem at all.