Creamy Crockpot Tomato Soup (with Fresh Tomatoes)

This Creamy Crockpot Tomato Soup with Fresh Tomatoes always makes its way into my rotation at the end of summer when tomatoes are coming out of the garden faster than I can keep up with them. It’s an easy way to use several pounds of fresh tomatoes with very little hands-on time.

The tomatoes, garlic, onion, herbs, and vegetable broth cook low and slow until everything is tender and flavorful. Then the soup is blended until smooth and finished with a simple butter, flour, and milk mixture that gives it that creamy tomato bisque texture.It makes about 4-6 servings and cooks on low for 6 to 8 hours, making it perfect for those days when you want something that feels a little special without spending a lot of time in the kitchen.

When creating this Creamy Crockpot Tomato Soup recipe, I wanted a soup I could put in the slow cooker using fresh tomatoes straight from my garden. I already have my staple Roasted Tomato Soup, but I wanted a slow cooker version with that smooth, creamy, bisque-like texture. After many test batches, many pounds of tomatoes, and plenty of taste-testing by family, friends, and neighbors, this recipe passed with flying colors.

Why You’ll Love This Recipe

• Uses 4 to 5 pounds of fresh garden tomatoes.
• Little hands-on prep time.
• The slow cooker does most of the work.
• Creamy and comforting without using heavy cream.
• A great way to use an end-of-summer tomato harvest.

Ingredients

• Fresh tomatoes: You’ll need about 4 to 5 pounds, or approximately 8 cups of quartered tomatoes. I typically use whatever tomatoes are coming out of my garden.
• Onion and garlic: Add lots of flavor as they slowly cook with the tomatoes.
• Basil and oregano: Simple herbs to make this soup flavorful.
• Vegetable broth: One cup of vegetable broth adds flavor and just enough liquid to get the soup started. The fresh tomatoes will release plenty of additional liquid as they slowly cook.
• Butter, flour, and milk: These are combined to make a simple white sauce that thickens the soup and gives the bisque its creamy finish.
• Salt and pepper: Season to taste after the soup is blended.
• Sugar: adds a touch of sweetness. I use brown sugar, however regular sugar will work just fine.
• Fresh Basil: added at the end to add fresh flavor.
  
  

Do You Need to Peel Tomatoes for Tomato Soup?

Peeling the tomatoes isn’t absolutely necessary, but I highly recommend it for this recipe. Removing the skins gives the finished bisque a much creamier, smoother texture, which is what our family prefers. If you don’t mind a little more texture in your tomato soup, you can leave the skins on and save yourself a step.

How to Make Creamy Tomato Soup in the Crockpot

Peel the tomatoes

1. Bring a large pot of water to a simmer. While the water is heating, use a sharp knife to cut a small “X” into the bottom of each tomato.
2. Working in batches, carefully lower the tomatoes into the simmering water and cook for 30 seconds to 1 minute, or until the skins begin to split and pull away.
3. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water. Repeat with the remaining tomatoes.
4. Once the tomatoes are cool enough to handle, remove them from the ice water and peel away the skins, starting at the “X.” The skins should come off easily.

Add to Crockpot

1. Quarter the peeled tomatoes, and add to the crockpot base along with the onion, garlic, basil, oregano, and 1 cup of vegetable broth to your slow cooker.
2. Cover and cook on LOW for 6 to 8 hours, until the tomatoes and vegetables are very soft.
3. Add fresh basil and carefully blend the soup until smooth using an immersion blender. You can also transfer the soup in batches to a regular blender. Add additional vegetable broth if needed to reach your desired consistency.

Make the White Sauce and add to Crockpot

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of flour and whisk until incorporated. The mixture will form a thick paste.
2. Gradually pour in 1 cup of milk, whisking constantly to incorporate into the roux. Continue cooking and whisking until the mixture begins to thicken, about 3-4 minutes.
3. Remove from the heat.
4. Turn the slow cooker to HIGH. Gradually whisk the milk mixture into the tomato soup until completely incorporated.
5. Cover and cook on HIGH for another 20 to 30 minutes, or until the tomato bisque has thickened to your liking.
6. Season with salt and pepper to taste and serve warm.

A Note About the Vegetable Broth: Fresh tomatoes can vary quite a bit in how much liquid they release while cooking. I recommend starting with just 1 cup of vegetable broth.
If you’re using especially juicy garden tomatoes, you may find that’s all you need. Meatier varieties, including Roma tomatoes, may need additional broth. After blending, you can add more broth a little at a time until the bisque reaches the consistency you like.

Storage

Allow leftover tomato bisque to cool before transferring it to an airtight container. I often use a large canning jar for mine. Store in the refrigerator for 3 to 4 days.

Reheat gently on the stovetop or in the microwave, stirring occasionally.

More Slow Cooker Recipes

If you have more fresh tomatoes to use, try my Slow Cooker Spaghetti Sauce with Fresh Tomatoes. It’s another end-of-season recipe I make with tomatoes from the garden, and it freezes really well.

You might also like my Crockpot Vegetarian Chili or Easy Slow Cooker Applesauce for more easy slow cooker recipes.

This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen. 

If you make this recipe I would love it if you left a review below and tag me on Instagram!