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Slow cooker tomato soup

Name: Slow cooker tomato soup
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 serving(s)
Ingredients: 15 g (½oz) fresh basil; 1 (2lb 5oz) tomatoes, roughly chopped; 40 g (1 ½oz) butter; 3 garlic cloves, chopped; 1 onion, chopped; 1 carrot, chopped; 3 tbsp. tomato puree; 400 mL (14 fl oz) vegetable stock; 3 tbsp. crème fraiche

An easy slow cooker tomato soup recipe, perfect for when you have a glut of tomatoes.

By Ailsa BurtUpdated: 28 November 2022

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Sometimes you just can't beat a classic tomato soup on a cold, dreary day and making it from scratch is incredibly easy to do.

We especially love this recipe which throws everything (minus the crème fraiche) into a slow cooker so you can sit back and be rewarded with flavoursome tomato soup at the end of the day.

Try frying the tomatoes and vegetables first in a frying pan, over medium to high heat, to give them a slightly caramelised layer, and to help build extra flavour for the end result.

Feel free to blend it completely smooth, or if you prefer a slightly chunkier soup you can blend half smooth, and stir back in with the rest.

We personally love dipping a swiss grilled cheese toastie into our tomato soup for a treat. Just omit the ham hock, gherkins and mustard for a lighter combination of flavours, and to keep it veggie.

This recipe will need three hours on a high heat in a slow cooker, just until the tomatoes and vegetables are tender.

Looking for more slow-cooker recipes? We have compiled our best ever recipes to provide you with all the inspiration you need this season, otherwise we've rounded up our best soup recipes if you're in the mood for more.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

3 hrs

Total Time:

3 hrs 10 mins

Cal/Serv:

206

Ingredients

15 g
(½oz) fresh basil
1
(2lb 5oz) tomatoes, roughly chopped
40 g
(1 ½oz) butter
3
garlic cloves, chopped
1
onion, chopped
1
carrot, chopped
3 Tbsp.
tomato puree
400 ml
(14 fl oz) vegetable stock
3 Tbsp.
crème fraiche

Directions

1. Step 1
  Pick the basil leaves off the stalks and set aside. Chop the stalks and add them to the pot of a slow cooker, along with all the remaining ingredients except the crème fraiche. Cover with the lid and cook on high for 3hr, until the tomatoes and vegetables are tender.
2. Step 2
  Stir in the crème fraiche and reserved basil leaves. Blend the soup (in batches if necessary) until completely smooth, adding a little splash of stock or water if the soup is too thick. Season to taste and serve.

Get ahead: Make up to end of step 3, then cool to room temperature and transfer to a sealable container. Reheat portions in a pan over a medium heat until piping hot. Will keep in the fridge in a sealed container for up to 3 days.