Crockpot Tomato Soup (seriously easy)

I love easy recipes. I love them more when they are delicious. And, I love them even more when I can proudly say that I’ve created the recipe myself after tweaking & refining it many times.

This tomato bisque/soup is great for weeknights because the hardest thing you need to do to prep it is chop an onion and turn on the slow cooker. Having a stick blender makes it even easier, but it’s not super necessary.

You can make this as spicy as you would like – we like it with just a tiny bit of heat – barely any. Because this simmers in the crockpot all day on low, you don’t need much spice to get big flavors.

Makes about 4-5 servings


  • 2 large (28 oz) cans whole peeled tomatoes
  • 1 can (14 oz) petite diced tomatoes [bonus points for the ones with onion in it too]
  • 1 yellow onion, diced
  • 1 tbsp olive oil
  • 1/2 cup chicken broth [or a small amnt bullion and some water]
  • 1 tbsp garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 tsp sugar
  • 1/8 tsp cayenne
  • a dash of red pepper flakes [seriously, a tiny bit]
  • 2 tsp dried basil
  • 1/3 cup heavy cream [if you don’t care about calories, make it a bit more, about 1/2 cup]
  • 2 oz shredded Asiago cheese [again, if you don’t care about cals – add a bit more, maybe 3 ounces]


Put it all in the crockpot except for the cream and cheese. Cook on low for 8 hours. Use a stick blender to blend it up when you get home from work. Add in the cheese and cream off heat and stir. Serve with crusty bread.

You could easily do this in a regular blender too, but it would just take a bit more effort – and since I am a Kitchen Gadget Junkie – I like to use all the tools.

Enjoy this recipe and check out my main page for more recipes. Follow me on IG (link at bottom).

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