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
- 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.
- 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.
- Add seasonings and liquids: Stir in mixed herbs, crumbled stock cube, hot water, sugar, and tomato puree.
- Cook the soup: Cover and cook on HIGH for 3 hours or LOW for 6–7 hours.
- Blend until smooth: Use a stick blender or transfer to a jug blender and blend until smooth.
- 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 Fresh Tomato Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes7
hours114
kcalA light, homemade tomato soup made with roasted fresh tomatoes, garlic, herbs, and basil—perfect for cozy, healthy meals.
Ingredients
1.2 kg vine-ripened tomatoes
1 tbsp olive oil
5 garlic cloves
130 g red onion, chopped
2 tsp mixed herbs
1 vegetable stock cube
400 ml freshly boiled water
1 tsp sugar
2 tbsp tomato puree
Handful of fresh basil leaves
Black pepper to taste
Directions
- Halve tomatoes and place in a tray. Drizzle with olive oil and add garlic. Roast at 180°C (350°F) for 35 minutes.
- Add tomatoes, garlic (squeeze two cloves out), onion, herbs, stock cube, water, sugar, and tomato puree to the slow cooker.
- Cook on HIGH for 3 hours or LOW for 6–7 hours.
- Blend until smooth and season with black pepper.
- Garnish with basil and serve warm.