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Slow Cooker Tomato Soup

Slow cooker meals are the best, because you can just throw all the ingredients in the pot and wait. It's so easy, and making your own homemade soup with whole foods tastes way better than the campbell's can of tomato soup!


It makes a perfect meal if your sick and you have no energy to spend time in the kitchen to cook for yourself.

Makes ~8 servings



  • 2 (28oz) cans Peeled whole tomatoes

  • 1 (13-15oz) can tomato sauce

  • 1 (6oz) can tomato paste

  • 1½ cups Homemade Veggie Broth​

  • 3 cloves garlic, minced

  • 1 onion, diced

  • 1 red bell pepper

  • 1½ tsp. dried oregano

  • 1 tsp. sugar

  • ⅓ cup heavy cream or coconut milk

  • ⅓ cup fresh basil, chopped

  • Salt and Pepper to taste 

  • Parmesan cheese to garnish



  1. Add all the ingredients except for the heavy cream, fresh basil, salt and pepper into a slow cooker.

  2. Crush the tomatoes using the back of a spoon.

  3. Slow cook on low for ~4-6 hours.

  4. Puree with an immersion blender until smooth or desired consistency has been reached.

  5. Add the heavy cream (or coconut milk) and fresh basil then season with salt and pepper to taste.

  6. Garnish with parmesan cheese.

  7. Enjoy :)

Adapted from: Damn Delicious 

Prepared by: Christine Gemmell

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