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Slow Cooked Creamy Tomato Soup

Prep Time10 mins
Cook Time9 hrs
Total Time9 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: Slow Cooked Creamy Tomato Soup
Servings: 6
Calories: 285kcal


  • 1 medium onion
  • 2 clove garlic
  • 2 teaspoon oregano, dried
  • 1/8 teaspoon black pepper, ground
  • 3/4 teaspoon salt
  • 1 tablespoon basil, fresh
  • 3 cup stewed tomatoes, canned
  • 3 cup crushed tomatoes, canned
  • 1 teaspoon sugar
  • 2 cup vegetable broth
  • 2 cup half and half

Serve With

  • 4 cup broccoli, florets
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 4 medium rolls, dinner, wheat


  • Dice onion and mince garlic.
  • Add all of the ingredients except half and half (onion through vegetable broth) to your slow cooker and give it a stir.
  • Cover and cook on LOW for 6-9 hours or on HIGH for 3-4.5 hours.
  • Once done, use and immersion blender to purée until smooth.
  • Take out about a cup of your soup and place it in a heat-safe bowl or measuring cup. Slowly add the half and half to this small amount of soup, whisking constantly. (This step tempers the half and half so the soup doesn't curdle.)
  • Slowly add the tempered half and half back into the slow cooker with the rest of your soup, continuing to whisk until thoroughly combined. (If desired, use your immersion blender again until everything is well mixed.)
  • Preheat oven to 400° F.
  • Chop broccoli into bite-size pieces, then spread in a single layer on a baking sheet.
  • Drizzle with olive oil, then salt and pepper to taste.
  • Bake for 10-15 minutes or until veggies are cooked through and begin to turn golden.
  • Serve soup with broccoli and dinner rolls on the side.


Calories: 285kcal | Carbohydrates: 39g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 1257mg | Fiber: 7g | Sugar: 18g