Easy Slow Cooker Tomato Soup
A delicious homemade tomato soup that’s no-stress? Coming right up! Slow-cooked in the crockpot, this easy slow cooker tomato soup is made from canned tomatoes and is super creamy with no cream or milk!
5 star review
“This is the very first homemade tomato soup I have made that my kids did NOT say they like ‘Campbell’s tomato soup’ better! A win!!! FINALLY’!!”– Jill
About This Slow Cooker Tomato Soup
For this easy homemade tomato soup, I set out to create a simple, flavor-packed recipe that can be made ahead in a slow cooker and is so easy to make it can be prepped in just 5 minutes!
The best part is that this tomato soup from canned tomatoes leans on shelf stable pantry ingredients, which means you can make it year round, plus keep everything on hand, so you can whip up this soup for dinner anytime the mood strikes.
I am personally a huge fan of easy dinner soup and stew recipes, and while this hearty slow cooker vegetable soup, and my famous crockpot vegetarian chili are some of our family’s favorite meals, this dairy free tomato soup might just be our all time favorite.
Make It In the Instant Pot
If you’d rather make this dairy free tomato soup in the pressure cooker, try this recipe for Instant Pot Tomato Soup!
Visual Guide: How to Make Slow Cooker Tomato Soup (No Cream)
Process, Tips & Storage
This crockpot tomato soup gets it’s tomato flavor from two kinds of canned tomatoes, including diced or pureed tomatoes and tomato paste, plus and additional tomato hit from sun dried tomatoes.
Because there are so few ingredients in this simple soup I recommend using all 3 types of tomatoes, as the results will not be as rich or creamy if you skip one or more.
I use soaked cashews blended in at the end of the soup cook time to provide a luscious creamy flavor without the cream, milk, or dairy.
If you want a nut-free alternative, however, feel free to add a 1/3 cup of heavy cream in place of the cashews.
I also find this recipe is easiest and has minimal clean up with the use of a hand-held immersion blender, as you can blend the soup directly in the slow cooker.
Transferring the soup in batches to a high speed blender will also work.
Freezing & Storing Leftover Tomato Soup
This homemade tomato soup keeps well in the fridge for up to 4 days, in a sealed container. It also freezes well, store in a sealed freezer friendly container for up to 3 months.
Key Ingredients & Substitution Suggestions
Raw cashews: Keep the soup vegan and dairy free and make for a creamy tomato soup without cream or milk. Be sure to use raw cashews (not toasted or salted) and start them soaking per the directions prior to cooking the soup. For a nut free option, use 1/3 cup heavy cream or full fat coconut milk instead of the cashews.
Onion: Adds depth of flavor. Red onion can also be used.
Vegetable stock: Keeps this soup vegetarian and vegan, but storebought or homemade chicken stock can also be used if not following a plant based diet.
Canned crushed tomatoes: Adds richness and body to this recipe. Diced tomatoes and even whole tomatoes will also work.
Sun dried tomatoes: Adds depth of flavor, so don’t skip them! If using sun dried tomatoes packed in oil, drain off the oil before adding to the soup.
Tomato paste: Thickens the soup, so don’t skip it.
Honey: Is optional, but helps to balance out the acid from the tomatoes. Omit for a vegan diet.
Easy Slow Cooker Tomato Soup
- ½ cup raw cashews
- 1 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 4 cups vegetable stock, or chicken stock (if not vegetarian/vegan)
- 1 (28-oz) can crushed tomatoes, or diced tomatoes
- ⅓ cup sun-dried tomatoes
- 1 (6-oz) can tomato paste
- 1 teaspoon no-salt added Italian seasoning
- 1½ teaspoons kosher salt
- 1 teaspoon honey, omit for vegan diet
Optional Topping Suggestions
- chopped fresh basil
- parmesan cheese
- Place the cashews in a small bowl and cover with water. Set aside.
- Place the onions, garlic, vegetable stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, salt, and honey (if using) into the base of a slow cooker, stirring to combine.
- Cover and cook on high for 4 hours or low for 6 hours.
- When the soup is finished cooking, drain and rinse the cashews. Place the soaked cashews into the slow cooker, stirring to combine.
- Using an immersion blender, blend the soup until well combined and very smooth, about 2 minutes. If you don’t have an immersion blender carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.
- Serve with toppings, if desired.