Crock-pot, Slow-cooker Creamy Tomato Soup Recipe

Stuff You Need

• 1 medium yellow onion, finely chopped
• 2 Tbsp unsalted butter
• 2 Tbsp all‑purpose flour
• 1 Tbsp packed brown sugar
• 1 Tbsp tomato paste
• 1 tsp kosher salt (or ½ tsp table salt)
• ½ tsp freshly ground black pepper
• Pinch cayenne pepper
• 3 (14.5‑oz) cans diced tomatoes, undrained
• 3 cups low‑sodium chicken or vegetable broth, plus extra as needed
• 2 bay leaves
• ½ cup heavy cream
• 2 tsp dry sherry

Stuff to Know Before Cooking

For added texture and flavor, serve with croutons.

This recipe uses kosher salt; if you’re using table salt, reduce each salt measurement by half. Use undrained diced tomatoes for full flavor.

Start the Soup Base

In a microwave‑safe bowl, combine 1 medium yellow onion (finely chopped), 2 Tbsp unsalted butter, 2 Tbsp all‑purpose flour, 1 Tbsp packed brown sugar, 1 Tbsp tomato paste, 1 tsp kosher salt, ½ tsp freshly ground black pepper, and a pinch of cayenne pepper.

Microwave on high, stirring occasionally, until the onion softens, about 5 minutes. Transfer this mixture to a slow cooker.

Build the Soup

Add 3 (14.5‑oz) cans undrained diced tomatoes, 3 cups low‑sodium chicken or vegetable broth, and 2 bay leaves to the slow cooker.

Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until flavors meld and vegetables are tender.

Blend and Finish

Remove and discard the bay leaves. Working in batches, blend the soup until smooth, about 1 to 2 minutes per batch, then return it to the slow cooker.

Stir in ½ cup heavy cream and 2 tsp dry sherry.

If the soup is too thick, thin with additional hot broth. Season with salt and freshly ground black pepper to taste. Serve warm.

Slow Cooker Tomato Soup

This slow cooker tomato soup is smooth and rich, with sweet onions, tomato depth, and a creamy finish. A splash of sherry and hint of cayenne add warmth and subtle heat.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Ingredients

• 1 medium yellow onion finely chopped
• 2  Tbsp unsalted butter
• 2  Tbsp all‑purpose flour
• 1  Tbsp packed brown sugar
• 1  Tbsp tomato paste
• 1  tsp kosher salt or ½ tsp table salt
• ½  tsp freshly ground black pepper
• Pinch cayenne pepper
• 3 14.5‑oz cans diced tomatoes, undrained
• 3  cups low‑sodium chicken or vegetable broth plus extra as needed
• 2 bay leaves
• ½  cup heavy cream
• 2  tsp dry sherry

Instructions

• Combine onion, butter, flour, brown sugar, tomato paste, salt, pepper, and cayenne in a microwave‑safe bowl; microwave 5 min until onion softens.
• Transfer to slow cooker; add diced tomatoes, broth, and bay leaves.
• Cook on low for 4–6 hr or high for 3–5 hr.
• Discard bay leaves; blend until smooth, then stir in cream and sherry; thin with broth if needed.
• Season to taste and serve warm.