Crockpot Tomato Soup Recipe Well Plated By Erin

It’s bursting with deep, comforting flavors and will warm you to your core. The best part of all? It’s incredibly easy to prepare, and your slow cooker does most of the work for you. My hope for this tomato soup was that it would be an easy, back-pocket recipe you can count on all year long (just like this flavorful Instant Pot Tomato Soup). This recipe uses canned tomatoes and shelf-stable orzo, meaning you can whip this soup up anytime you have those items lurking in your pantry. It’s filling without being heavy, and a dash of hot Hungarian paprika gives it welcoming heat without making it overly spicy. Whether you’re looking for a slam-dunk dinner for a busy weeknight or a stellar dish to impress your guests, this crockpot tomato soup is the answer.

How to Make Crockpot Tomato Soup

This crockpot tomato soup’s lineup of simple ingredients makes it accessible any night of the week, but its bold flavors make it feel special.

The Ingredients

Tomatoes. Canned tomatoes help make this recipe easy and quick. Tomatoes also add valuable nutrition to the soup. They’re rich in lycopene, antioxidants, and potassium. Broth. I used chicken broth, but you could use vegetable broth instead to make this a vegan slow cooker tomato soup. Onions. Sautéed until golden brown, the onions kickstart the soup’s rich flavor. Hot Hungarian Paprika. Hot Hungarian paprika is made from dried chili peppers and tastes similar to cayenne but is less spicy. I love the depth of flavor it adds to the tomato soup (you can find it in most grocery stores or online here).

Whole Wheat Orzo. A small pasta that resembles rice. Its slightly chewy texture makes it ideal for soups. I used whole wheat orzo to bump the nutritional content of this soup, but you could swap in regular orzo if you prefer. Half-and-Half. For those who enjoy a slow cooker creamy tomato soup that, while still decidedly healthy (the half-and-half only adds about 20 calories per serving), has a richer vibe. You can omit the half-and-half and enjoy a slow cooker tomato soup (no cream). Toppings. I’m all about a slow cooker tomato basil Parmesan soup, so grated Parmesan cheese and fresh herbs (basil or parsley) are my toppings of choice.

The Directions

Storage Tips

To Store. Refrigerate soup in an airtight storage container for up to 1 week.To Reheat. Rewarm soup gently in a pot on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Immersion Blender. You can also puree the soup in a regular blender. (For a crockpot tomato soup no blender, try using a food processor instead.)Slow Cooker. Perfect for making this tomato soup. Ladle. The easiest way to serve soups.