Crock Pot Fresh Tomato Soup

This Crock Pot Fresh Tomato Soup is a smooth and flavorful recipe, which uses vine-ripened tomatoes and fresh basil. It’s a healthy twist on the classic, ready in about 7 hours and 10 minutes.

Crock Pot Fresh Tomato Soup Ingredients

• 1.2 kg vine-ripened tomatoes (about 2.6 pounds)
• 1 tbsp olive oil
• 5 cloves garlic
• 130 g red onion, roughly chopped (about 1 medium onion)
• 2 tsp mixed herbs
• 1 vegetable stock cube
• 400 ml freshly boiled water (about 1.5 cups)
• 1 tsp caster or granulated sugar
• 2 tbsp tomato puree
• 1 handful fresh basil leaves
• Black pepper, to taste

How To Make Crock Pot Fresh Tomato Soup

1. Roast the tomatoes and garlic: Cut tomatoes in half and place in a baking tray. Drizzle with olive oil and add whole garlic cloves (unpeeled). Roast at 180°C (350°F) for 35 minutes.
2. Transfer to slow cooker: Add roasted tomatoes, pan juices, and red onion to the Crock Pot. Squeeze out two of the roasted garlic cloves and discard the skins.
3. Add seasonings and liquids: Stir in mixed herbs, crumbled stock cube, hot water, sugar, and tomato puree.
4. Cook the soup: Cover and cook on HIGH for 3 hours or LOW for 6–7 hours.
5. Blend until smooth: Use a stick blender or transfer to a jug blender and blend until smooth.
6. Serve and garnish: Season with black pepper and top with fresh torn basil leaves before serving.

Recipe Tips

• Can I use cherry tomatoes?
  Yes, cherry or Roma tomatoes work great—just adjust the quantity by weight.
• Do I need to peel the tomatoes?
  No, roasting and blending make the skins soft and unnoticeable.
• Can I make it creamy?
  Stir in a splash of cream or coconut milk after blending for a richer texture.
• How to make it spicy:
  Add a pinch of chili flakes or cayenne pepper for a kick.
• What herbs can I substitute?
  Use Italian seasoning or thyme if you don’t have mixed herbs.

What To Serve With Fresh Tomato Soup

This fresh soup pairs well with:

• Grilled cheese or cheese toasties
• Crusty artisan bread or garlic bread
• A light green salad
• Roasted chickpeas for crunch
• A dollop of dairy-free cream or pesto on top

How To Store Fresh Tomato Soup

Refrigerate: Store in a sealed container for up to 4 days.
Freeze: Let cool fully, then freeze for up to 3 months. Reheat gently and stir well.

Fresh Tomato Soup Nutrition Facts

• Calories: 114
• Carbohydrates: ~15g
• Protein: ~3g
• Fat: ~5g
• Fiber: ~4g
• Sugar: ~9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, use two 14.5 oz cans of whole or crushed tomatoes as a substitute.

Can I skip roasting the tomatoes?
Roasting adds flavor, but you can skip it for a faster version—just expect a lighter taste.

How do I thicken the soup?
Add a cooked potato or some cooked rice before blending.

Can I batch cook this?
Yes, double the recipe and freeze in portions for meal prep.

Is this soup vegan?
Yes, if you use a vegan stock cube, it’s completely plant-based.

Try More Recipes:

• Crock Pot Dill Pickle Soup
• Crock Pot Detox Soup
• Crock Pot Dairy-Free Potato Soup