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.
I made this for friends last night and it was delicious! The morning prep was super easy too. This recipe is a winner and I’m excited to try more of your recipes!
Jenny, I’m thrilled this worked for you and your friends. Don’t you love an easy morning-prep slow cooker recipe? Cheers!
Have you tried freezing this?
Jenny, I have an it works quite well. It separates a tiny bit when it defrosts, but with a good stir it tastes just as good!
Do you know what I could use in replacement if the cashews? My son is allergic to nuts and peanuts.
Hi Nicky, If you can have dairy you can just use about 1/4 to 1/2 cup of heavy cream. If he can’t do dairy either you could also try 1/4 to 1/2 cup full-fat coconut milk from a can.
I made this tonight and it was amazing! My husband, who hates tomato soup, liked it. Success!
That’s fantastic, Julie! My husband’s not a fan of tomato soup either (he thinks it tastes too much like pasta sauce), but he’s come around to this version, too. Happy it was a hit for you!
Have you tried or would you recommend serving this soup chilled? I’m hosting a baby shower and hoping to serve this chilled with mini grilled cheese squares.
I haven’t tried it, Allison, but I think it would be lovely. Let us know how it turns out! 🙂
Hi,Our good friends brought over a whole crock pot of this soup while my husband is recovering from surgery. And it’s delicious! It’s the perfect comfort meal with grilled cheese sandwiches. And the first tomato soup the whole family likes. But, do you have you the nutrition facts per serving? Calories? Fat? Sodium? Fiber? Protein?Thank you!
Nicole, I’ve added nutrition information to the recipe card. Hope that helps!
A wonderful recipe with clearly laid out step-by-step directions.
So glad you enjoyed this one, Roger, and thanks for the review!
This is the very first homemade tomato soup I have made that my kids did NOT say they like "campbells soup" better! A win!!! FINALLY’!! And so so healthy! Just started whole 30, and happy to have a recipe we can ALL eat and LOVE! Yay! Thank you so much! New to your site and love it!
Hi Jill, yay, so glad you and your crew enjoyed this one! I hope you explore and find some others you love. Plenty of Whole30 options and many more for when your done with the 30 days. Cheers!
Hi Robyn,This soup is the first of your recipes I make and it certainly won’t be the last! It is delicious!!!Thanks for sharing it with us!
Elizabeth, so glad you enjoyed this one!
LOVE this recipe! Made it for two families recently and they loved it too!
Sarah, woohoo, so glad you and your crew enjoyed!
Delicious!!!!!! Better than any restaurant soup – hands down.
Yay, so glad you enjoyed this one, Ethel!
Made this today with Monte Cristos and it’s was delicious!
Anna, so happy to hear this was a hit. Serving with Monte Cristos sounds absolutely perfect. Cheers!
This soup!!! It is our go to meal on cross country meet nights. We make a side of red lentil pasta to add to the bowls.
Thank you for this great recipe!
Laura, yay, so happy you’re enjoying this one and that it’s making meet nights a little easier. Love the idea of adding a little lentil pasta at the end. Thanks for the tip!
This looks amazing! About how many servings does it make? I’m preparing dinner for six adults. Would you recommend doubling it?
Hi Katie! This one makes 5-6 dinner sized servings. I’d probably double it to be sure you have enough and if anyone wants seconds. You might need to add a bit more time for the extra liquid to come to temperature, but otherwise the recipe should work as written. I hope you enjoy!
Making this for the second time in a month, and simple grilled cheese to go along with it, we’re hooked! Love the recipe, thanks!
Yay, so glad you enjoyed this one, Ashlee. I agree, a simple grilled cheese make the perfect match. Yum! Thanks so much for leaving a review!
This is the absolute best tomato soup I have ever tasted and I LOVE that it is dairy-free for my kiddos! No substitutions needed. I add cooked ground beef after the soup has been blended because we do love meat in our home. Soooo good!
Heather, yay, so happy to hear this one is a hit, and I love the idea of adding some extra protein in at the end like ground beef. Such a great idea. Thanks so much for leaving a review!
A hit with the family – thank you! Used the dairy creamer but I want to use the cashews next time. It’s also good with rice 🙂
Yay, so glad this one was a hit! Dairy free creamer is a great option, but cashews definitely add that extra creamy fat element that’s really tasty. Great tip on serving with rice, too. Thanks so much for leaving a review!
The link for the IP adaption is broken. Please fix.
Hi Ethel, I’m not sure which link you’re referring to — I tested the link in the post and it worked for me. I went ahead and added a second link in the recipe card notes section as well. Hope that helps!
Delicious!! Easy recipe to follow, I used heavy whipping cream because they were out of raw cashews at the store, so the substitute worked out great! My 3 year old loved it too! Will definitely make again!
Amanda, yay, so glad you enjoyed this one — cream is such a great sub (and less expensive) than the cashews, so glad you were able to make it work with what was available. Thanks so much for leaving a review!