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Slow Cooker Tomato Soup

Wholesome, vegetarian tomato soup comes together easily in the slow cooker. Serve with a large salad and crusty bread to round out the meal or serve with your favorite toppings such as shredded cheese, sour cream, or crushed crackers.

Slow Cooker Tomato Soup


Regan @


  • 45 ounces diced tomatoes, with juice
  • 3 cups vegetable broth
  • 0.5 cup finely chopped onions
  • 1 cup finely chopped carrots
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 each bay leaf
  • 4 Tablespoons butter
  • 0.66 cup whole milk


Combine all ingredients in slow cooker. Cook on low for 7-8 hours or high for 5 hours. Remove bay leaf. Blend using immersion blender or blender. 

Freezing Directions:

Combine all ingredients in a large bowl. Pour into gallon freezer bags. Label and freeze. TO SERVE: Thaw. Cook in slow cooker on low for 7-8 hours or on high for 5 hours. Remove bay leaf. Blend using immersion blender or blender.

Servings:  8

**conversion chart image provided by Erik Spiekermann

5 Responses to “Slow Cooker Tomato Soup”

  1. Stephanie says:

    Any suggestions on using fresh tomatoes instead of canned?

  2. Perri Weber says:

    My husband and 19 month old son loved this :) My son couldn’t get enough!!

  3. Lori-Ann says:

    We made this soup this week (by we I mean my husband made it and I ate it). We substituted coconut milk in the can for the whole milk because his paleo diet is dairy free. Wow! So yummy. Extremely flavourful. Things we are going to try: smoking some tomatoes next time the smoker’s going and trying them in it, using spaghetti squash as a “noodle”. Thanks for the great idea!!

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