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Creamy tomato soup in a bowl with fresh bread on the side.

Creamy Crockpot Tomato Soup (with Fresh Tomatoes)

Deb Burns
This Creamy Crockpot Tomato Soup is made with fresh tomatoes, garlic, herbs and a simple creamy white sauce. It cooks low and slow with very little hands-on time and makes about 9 cups of smooth, creamy tomato soup.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 96 kcal

Equipment

Ingredients
  

  • 8 cups fresh tomatoes, peeled and quartered about 4-5 pounds
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1 cup vegetable broth *more as needed
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1-2 tablespoons chopped fresh basil additional for garnish

White Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk

Instructions
 

Peel Tomatoes

  • 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.
  • 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.
  • Using a slotted spoon, transfer the tomatoes to a large bowl of ice water. Repeat with the remaining tomatoes.
  • Once the tomatoes are cool enough to handle, remove them from the ice water and peel away the skins. The skins should come off easily.

Make the Soup

  • Quarter the tomatoes and add to the Crockpot base along with the chopped onion, garlic, basil, oregano, and vegetable broth.
  • Cover and cook on LOW for 6 to 8 hours, until the tomatoes and vegetables are very soft.
  • Add fresh basil to the soup 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 before adding the white sauce.

Make the White Sauce

  • 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.
  • 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.
  • Remove from the heat.

Add White Sauce to Soup

  • Turn the slow cooker to HIGH. Gradually whisk the white cream sauce into the tomato soup until completely incorporated.
  • Cover and cook on HIGH for another 20 to 30 minutes, or until the tomato bisque has thickened to your liking.
  • Adjust seasonings as needed and serve warm. Garnish with fresh basil or grated Parmesan cheese.

Notes

Storage
Allow leftover tomato bisque to cool before transferring it to an airtight container. Store in the refrigerator for 3 to 4 days.
 

Nutrition

Serving: 6gCalories: 96kcalCarbohydrates: 18gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 383mgPotassium: 599mgFiber: 3gSugar: 11gVitamin A: 1838IUVitamin C: 30mgCalcium: 96mgIron: 1mg
Keyword creamy tomato soup
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