This Crockpot Tomato Soup is vegan, gluten-free, and packed with flavor. Tomatoes, coconut milk, seasonings, and more are cooked in the crockpot and then blended until creamy.
- Yellow Onion, Carrot, and Celery – a “mirepoix” of veggies which adds so much flavor to soup.
- Red Bell Pepper – adds an earthy sweetness.
- Minced Garlic – gives the soup a kick of nutty flavor.
- Tomatoes – use canned whole, peeled tomatoes. Don’t drain the can. The extra liquid acts as part of the broth!
- Tomato Juice and Coconut Milk – a creamy base for the soup. I use lite coconut milk to keep this vegan but you can also use 1 pint of half-and-half if preferred.
- Unsalted Butter – use vegan butter if you’re keeping this vegan but you can absolutely use “regular” butter if preferred.
- Soy Sauce – gives the soup a salty tang.
- Brown Sugar and Maple Syrup – adds sweetness to cut the acidity from the tomato.
- Dried Basil, Italian Seasoning, Salt, and Pepper – a simple blend of seasonings that takes this soup to another level of flavor.
- Nutritional Yeast – adds a nutty, almost cheesy flavor. If you’re not making vegan soup, you can use finely grated parmesan cheese instead.
How to make
- Grease a crockpot with cooking spray then add in onion, carrots, celery, bell pepper, garlic, tomatoes, tomato juice, butter, soy sauce, brown sugar, maple syrup, basil, Italian seasoning, salt, and pepper until fully combined.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours then stir in coconut milk and nutritional yeast.
- Working in batches, use a high-powered blender to blend the soup until smooth then serve and enjoy!
How do you tone down the acidity in tomato soup?
The best way to balance out the acidity of tomatoes is to add a bit of sugar to the soup…in this case, brown sugar and maple syrup!
It also helps to add something something creamy like the coconut milk or half-and-half. Not only does this create a delicious creamy texture but it also adds so much to the overall flavor of the soup!
Can you make tomato soup on the stovetop?
Absolutely! For a stovetop version, check out my roasted tomato soup recipe.
You can also make tomato soup in the instant pot for an even faster option.
What to serve with crockpot tomato soup
Tomato soup is perfect alongside a sandwich or a salad or topped off with some crunchy croutons. Here are some recipe pairing ideas!
How to store
Leftover tomato soup will last in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.
To reheat, just throw in the microwave or warm on the stove until heated through.
Crockpot Tomato Soup
Equipment for this recipe
- 1/2 large yellow onion diced
- 2 large carrots diced
- 2 ribs celery diced
- 1 large red bell pepper diced
- 1 tablespoon minced garlic
- 1 (28 oz) can whole peeled tomatoes don’t drain!
- 1 (46 oz) bottle tomato juice
- 1/2 cup unsalted butter use vegan or “regular” butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon dried basil leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 1 (13.5 oz) can lite coconut milk or use 1 pint half and half
- 1 cup nutritional yeast or use finely grated parmesan
- Grease a 6 quart crockpot with cooking spray, then stir in onion, carrots, celery, bell pepper, garlic, tomatoes, tomato juice, butter, soy sauce, brown sugar, maple syrup, basil, Italian seasoning, salt, and pepper until well combined.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Stir in coconut milk (or half and half) and nutritional yeast (or parmesan).
- Working in batches, use a high powered blender to blend the soup until smooth and creamy.
- Taste and re-season, if necessary, then serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.