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Creamy Crock Pot Tomato Soup

  • Author: Erin Browne
  • Total Time: 6 hours 5 mins
  • Yield: 4 servings 1x


  • 1 TBS olive oil
  • 2 sweet onions, finely chopped
  • 3-4 cloves of garlic, minced
  • 1 28oz can whole San Marzano tomatoes, undrained
  • About 20 oz (3 cups) reduced-sodium chicken broth
  • 1 tsp smoked paprika
  • 6-8 fresh basil leaves, minced (or 1 tsp dried basil)
  • Salt and pepper, to taste
  • 1/4 cup half and half


  1. Heat the olive oil in a large skillet on medium low heat. Add the onion and allow to cook until fully soft and fragrant, 10-15 minutes. Near the end of the cook time, sprinkle the minced garlic into the skillet and cook for a few more minutes.
  2. In a crock pot, add the cooked onions and garlic with the tomatoes, chicken broth, paprika, basil, and desired amount of salt and pepper (you can adjust this later).
  3. Cook on low for 5-6 hours. Use an immersion blender to puree the soup, or you can carefully transfer batches of the soup to a blender.
  4. Stir in the half and half to soup and serve hot with grated Parmesan (optional)
  • Prep Time: 5 mins
  • Cook Time: 6 hours
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