Slow Cooker Fresh Tomato Soup


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 4 pounds very ripe tomatoes, cored (about 7 large)
  • 1 cup vegetable broth or water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • Fresh goat cheese
  • Chopped fresh basil


  1. In a large skillet over medium-high, heat oil. Add onion and garlic and cook 2 minutes. Transfer ingredients to a slow cooker crock. Add tomatoes, broth or water, sugar, salt and black pepper to crock.
  2. Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours or until tomatoes are soft. Let cool slightly, then puree soup in small batches in a blender.
  3. Serve with goat cheese and chopped fresh basil.

Serves: 8


Test Kitchen Tips:

  • If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After sautéing, place cookware in slow cooker base, cover and cook as directed in recipe.
  • To prevent possible burns: Do not fill blender jar more than half full. Open vent opening of lid. Use an oven mitt and place one hand on top of lid. Always start blending at lowest speed.



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