15 Irresistible Crockpot Tomato Soup Recipes for Cozy Comfort

1. Classic Crockpot Tomato Soup

There’s nothing quite like a warm bowl of classic tomato soup to bring comfort and coziness to any day, and this Crockpot version makes it effortlessly simple to prepare. Whether you’re looking for a family-friendly meal or the perfect pairing for a grilled cheese sandwich, this slow-cooked tomato soup delivers rich, homemade flavor with minimal effort.

Servings: 6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• Fresh basil leaves for garnish (optional)

Instructions:

1. In a Crockpot, combine the crushed tomatoes, chopped onion, minced garlic, diced carrot, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once cooked, use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the heavy cream or coconut milk and mix well. Heat through for an additional 15 minutes.
6. Serve hot, garnished with fresh basil leaves if desired.

2. Crockpot Roasted Tomato Basil Soup

There’s nothing better than the rich, comforting flavors of roasted tomatoes and fresh basil, and this Crockpot version makes it so easy to enjoy. This recipe has become a favorite in my kitchen, perfect for cozy family dinners or serving alongside a grilled cheese for the ultimate comfort food pairing.

Servings: 4-6

Ingredients:

• 2 lbs fresh tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups vegetable or chicken broth
• 1 cup fresh basil leaves
• 1 teaspoon balsamic vinegar (optional)
• Parmesan cheese for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the halved tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for about 25-30 minutes, until the tomatoes are caramelized.
3. Transfer the roasted vegetables to the Crockpot. Add the broth and fresh basil leaves.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
5. Once cooked, remove the garlic skins and blend the soup until smooth using an immersion blender.
6. Stir in balsamic vinegar if desired. Serve hot, topped with Parmesan cheese if using.

3. Crockpot Spicy Tomato Soup with Chickpeas

Servings: 4-6

Ingredients:

• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, chickpeas, chopped onion, minced garlic, red pepper flakes, cumin, vegetable broth, olive oil, salt, and pepper.
2. Stir to mix all ingredients well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, use an immersion blender to blend the soup to your desired consistency (or blend in batches).
5. Serve hot, garnished with fresh cilantro if desired.

4. Crockpot Tomato and Lentil Soup

Servings: 6

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 cup dried lentils (green or brown), rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, lentils, onion, carrots, celery, vegetable broth, garlic, thyme, smoked paprika, salt, and pepper.
2. Stir well to incorporate all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. If using spinach or kale, stir it in during the last 15 minutes of cooking.
5. Serve hot, garnished with fresh parsley if desired.

5. Crockpot Tomato Coconut Curry Soup

Crockpot Tomato Coconut Curry Soup is my go-to when I’m craving something warm, flavorful, and a little exotic. The creamy coconut milk and fragrant curry spices take classic tomato soup to a whole new level, making it a comforting yet exciting dish for any day of the week.

Servings: 4-6

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ginger, grated
• 1 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, coconut milk, onion, garlic, curry powder, ginger, vegetable broth, olive oil, salt, and pepper.
2. Stir to mix all ingredients thoroughly.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Before serving, stir well and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro if desired.

6. Crockpot Tomato Basil Quinoa Soup

Servings: 4-6

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 cup quinoa, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, quinoa, onion, garlic, vegetable broth, dried basil, dried oregano, salt, and pepper.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until quinoa is cooked and tender.
4. Stir in the fresh basil leaves just before serving.
5. Serve hot, topped with grated Parmesan cheese if desired.

7. Crockpot Tomato and Roasted Red Pepper Soup

Crockpot Tomato and Roasted Red Pepper Soup is one of my favorite recipes for a burst of vibrant, smoky flavor. The sweetness of roasted red peppers combined with classic tomato goodness makes this soup a comforting yet elevated choice for any meal.

Servings: 4-6

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 2 roasted red peppers (jarred or homemade)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• Fresh parsley for garnish (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, roasted red peppers, onion, garlic, vegetable broth, dried basil, balsamic vinegar, salt, and pepper.
2. Stir well to mix all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once cooked, blend the soup using an immersion blender until smooth (or blend in batches).
5. Stir in the heavy cream or coconut milk, and heat through for an additional 15 minutes.
6. Serve hot, garnished with fresh parsley if desired.

8. Crockpot Tomato and Sweet Potato Soup

Crockpot Tomato and Sweet Potato Soup is one of my favorites when I’m craving something both cozy and nourishing. The natural sweetness of the potatoes pairs perfectly with the rich tomato base, creating a hearty and comforting dish that’s perfect for any time of year.

Servings: 4-6

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup coconut milk (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, sweet potatoes, onion, garlic, vegetable broth, cumin, smoked paprika, salt, and pepper.
2. Stir to combine all ingredients well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender.
4. Blend the soup with an immersion blender until smooth (or blend in batches).
5. Stir in coconut milk if using and heat through.
6. Serve hot, garnished with fresh cilantro if desired.

9. Crockpot Tomato and Vegetable Soup

Crockpot Tomato and Vegetable Soup is a great way to enjoy a wholesome, veggie-packed meal with minimal effort. It’s loaded with vibrant flavors and hearty ingredients, making it a comforting and nutritious choice for busy days or cozy nights in.

Servings: 6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, zucchini, bell pepper, corn, onion, garlic, vegetable broth, Italian seasoning, salt, and pepper.
2. Stir well to mix all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley if desired.

10. Crockpot Tomato and Bacon Soup

Crockpot Tomato and Bacon Soup is a true comfort food favorite in my kitchen. The smoky, savory flavor of bacon takes the classic tomato soup to a whole new level, making it a deliciously indulgent option for cozy evenings or a hearty lunch.

Servings: 4-6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 6 strips of bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream (optional)
• Fresh basil for garnish (optional)

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Drain excess fat and transfer the bacon to the Crockpot.
2. In the Crockpot, add the crushed tomatoes, onion, garlic, broth, thyme, sugar, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. If using, stir in the heavy cream just before serving and heat through.
6. Serve hot, garnished with fresh basil if desired.

11. Crockpot Tomato and Spinach Soup

Crockpot Tomato and Spinach Soup is one of my go-to recipes when I want something light, flavorful, and packed with nutrients. The fresh spinach adds a vibrant touch to the rich tomato base, making it a comforting yet healthy choice for any meal.

Servings: 4-6

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, spinach, onion, garlic, vegetable broth, dried basil, Italian seasoning, salt, and pepper.
2. Stir well to mix all ingredients.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Stir in lemon juice just before serving.
5. Serve hot, topped with grated Parmesan cheese if desired.

12. Crockpot Tomato and Mushroom Soup

Crockpot Tomato and Mushroom Soup is one of my favorite ways to enjoy earthy, comforting flavors in a bowl. The hearty mushrooms paired with the rich tomato base make this soup a cozy and satisfying option for any day of the week.

Servings: 4-6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 2 cups mushrooms, sliced (button or cremini)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, mushrooms, onion, garlic, vegetable broth, dried thyme, balsamic vinegar, salt, and pepper.
2. Stir to mix all ingredients thoroughly.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, blend the soup with an immersion blender until smooth (or blend in batches).
5. Serve hot, garnished with fresh thyme if desired.

13. Crockpot Tomato and Chickpea Soup

Crockpot Tomato and Chickpea Soup is a hearty and wholesome dish that’s both satisfying and flavorful. The tender chickpeas complement the rich tomato base perfectly, creating a comforting and protein-packed meal for any time of the year.

Servings: 4-6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, chickpeas, onion, garlic, vegetable broth, cumin, smoked paprika, salt, and pepper.
2. Stir to mix all ingredients well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, stir in the lemon juice and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley if desired.

14. Crockpot Tomato and Carrot Soup

Crockpot Tomato and Carrot Soup combines the natural sweetness of carrots with the rich, savory flavors of tomatoes. It’s a simple yet comforting dish that’s perfect for a cozy lunch or a light, wholesome dinner.

Servings: 4-6

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (optional)
• Fresh thyme for garnish (optional)

Instructions:

1. In the Crockpot, combine the diced tomatoes, carrots, onion, garlic, vegetable broth, dried thyme, sugar, salt, and pepper.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until carrots are tender.
4. Blend the soup with an immersion blender until smooth (or blend in batches).
5. Stir in heavy cream or coconut milk if using, and heat through.
6. Serve hot, garnished with fresh thyme if desired.

15. Crockpot Tomato and Quinoa Soup with Pesto

Crockpot Tomato and Quinoa Soup with Pesto is a flavorful twist on classic comfort food. The hearty quinoa pairs beautifully with the rich tomato base, while the fresh pesto adds a vibrant, herbaceous finish that makes every bowl feel special.

Servings: 4-6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 cup quinoa, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In the Crockpot, combine the crushed tomatoes, quinoa, onion, garlic, vegetable broth, salt, and pepper.
2. Stir well to mix all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until quinoa is cooked.
4. Stir in the basil pesto just before serving.
5. Serve hot, topped with grated Parmesan cheese if desired.