A great dish for the holidays, this Slow Cooker Chunky Tomato Soup is easy to make using fresh tomatoes, extra virgin olive oil, basil, shallots, and vegetable stock. This flavorful soup serves 4 people and is perfect for a simple yet satisfying dinner.

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Slow Cooker Chunky Tomato Soup Ingredients

• 1.5 kg (3 lb 5 oz) mixed large tomatoes
• 4 tablespoons extra virgin olive oil (plus extra for drizzling)
• 2 shallots, roughly chopped
• 4 garlic cloves, finely chopped
• 1 large handful of basil sprigs (tied together with string)
• 1 liter (35 fl oz/4 cups) vegetable stock
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1–2 teaspoons raw sugar (to taste)
• Fresh basil leaves (for garnish)
• Crusty bread (for serving)

How To Make Slow Cooker Chunky Tomato Soup

1. Prep the Tomatoes: Start by scoring an “X” on the base of each tomato. Place them into a heatproof bowl, cover with boiling water, and leave them for about a minute until the skins start peeling off. Drain, peel the skins off, remove the cores, and coarsely chop the tomato flesh before setting them aside.
2. Cook the Aromatics: Heat 4 tablespoons of extra virgin olive oil in a frying pan over low heat. Add the chopped shallots and garlic, cooking them slowly for about 5 minutes until they become translucent and fragrant. Once done, transfer the mixture to your slow cooker.
3. Add the Ingredients: Pour the vegetable stock into the slow cooker along with the chopped tomatoes, basil sprigs, salt, pepper, and raw sugar (start with 1 teaspoon and adjust later). Set your slow cooker to low and let everything cook together for 3 hours to bring out all the flavors.
4. Blend for Texture: Once the cooking time is up, transfer half of the soup to a heatproof bowl. Use a stick blender to purée this portion until smooth, then return it to the slow cooker. Stir everything together and let it cook for another 5 minutes to ensure it’s heated through evenly.
5. Serve and Garnish: Before serving, check the seasoning and adjust the salt, pepper, or sugar if needed. Drizzle a little olive oil on top for extra richness, and garnish with fresh basil leaves. Serve the soup hot with a side of crusty bread for dipping.

Recipe Tips

• Add some roasted red peppers: Roast red peppers and blend them into the soup for extra depth and a slightly smoky flavor. It’s an easy way to add a richer taste to the soup.
• Use fire-roasted tomatoes: If you want a deeper, slightly charred flavor, use canned fire-roasted tomatoes instead of fresh ones. It saves prep time and gives a unique flavor boost.
• Try coconut milk for creaminess: For a creamier version, stir in half a cup of coconut milk at the end of cooking. I’ve done this before, and it adds a subtle, comforting richness.
• Adjust the consistency: If you prefer a chunkier soup, blend only a third of the mixture. When I crave more texture, I leave more tomato chunks intact, and it works perfectly.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Boneless Chicken Thighs Soup
• 4 Ingredients Slow Cooker Pumpkin Soup
• 5 Ingredient Crockpot Chicken Noodle Soup