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Beige bowl filled with crockpot tomato soup is tilted forward and sprinkled with croutons.
4.53 from 17 votes

Crockpot Tomato Soup

Crockpot Tomato Soup from scratch is easy and delicious.
Course Main Dish, Side Dish
Cuisine Soup, Vegan
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 65kcal
Author Ginny McMeans


  • 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
  • cup dairy-free milk, unsweetened


  • 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!



  • 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.


Serving: 12ounces | Calories: 65kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 1003mg | Potassium: 493mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 25.2mg | Calcium: 64mg | Iron: 1.1mg