Slow Cooker Tomato Soup - Dump and Go Dinner
This wholesome, vegetarian tomato soup comes together easily with just a little effort and your handy slow cooker! Whole milk and a dab of butter round out this classic soup with an irresistible creamy richness is complemented by the hints of thyme and bay leaf.
Ingredients
- 45 ounces Diced Tomatoes, Canned
- 3 cups Vegetable Broth/Stock
- ½ cups mince Onion
- 1 cup dice Carrot
- 1 teaspoon Thyme, Dried
- 1 teaspoon Oregano, Dried
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 whole Bay Leaf
- 4 tablespoons Butter
- ⅔ cups Whole Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients in a large bowl.
- 3301971 Upgrade to a paid membership 86711 to unlock all instructions 68841
- 5506956 Upgrade to a paid membership 9897 to unlock all instructions 83773
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6534097 Upgrade to a paid membership 67136 to unlock all instructions 32608
- 168356 Upgrade to a paid membership 84567 to unlock all instructions 20340
- 403268 Upgrade to a paid membership 42599 to unlock all instructions 86592
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients in slow cooker.
- Cook in slow cooker on low for 7-8 hours or on high for 5 hours.
- Remove bay leaf.
- Blend using immersion blender or in batches in a traditional blender.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 131
- Total Fat
- 7g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 17mg
- Sodium
- 762mg
- Total Carbohydrates
- 15g
- Fiber
- 4g
- Sugar
- 7g
- Protein
- 3g
- WW Freestyle
- 4
12 Comments
Join the discussionAny suggestions on using fresh tomatoes instead of canned?
You could definitely use fresh tomatoes instead of canned. It would be roughly 5.5 to 6 cups of diced fresh tomatoes if it helps. Enjoy!
My husband and 19 month old son loved this 🙂 My son couldn’t get enough!!
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!!
Oh I will have to try that substitution!
I would like to freeze this soup in individual soup containers. Can I cook it in the slow cooker and pour it into the 2 cup soup containers and freeze. To serve, why couldn’t I then just thaw and heat in the microwave?
Patricia,I definitely think that would work just fine! Let us know after you try:)
Can you replace the butter for coconut oil, and replace the milk with coconut milk? Thanks!
Yes, I don’t see why not:) I bet that will be delicious!
Are the “make from frozen” directions actually straight from the freezer into the crockpot, or does it need to be completely thawed first?
Great question! All slow cooker recipes need to be thawed prior to being cooked in the crock pot for food safety reasons.
This recipe is so good. We also substitute coconut milk and vegan butter for our dairy free needs. Makes a great quick lunch!