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.
Jump to Recipe Print RecipeSlow 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
- 1โ2 teaspoons raw sugar (to taste)
- Fresh basil leaves (for garnish)
- Crusty bread (for serving)
How To Make Slow Cooker Chunky Tomato Soup
- 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.
- 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.
- 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.
- Blend for Texture: Once the cooking time is up, transfer half of the soup to a heatproof bowl. Use a stick blender to purรฉe 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.
- 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. Itโs 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. Iโve 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
What can I use instead of fresh tomatoes?
You can use canned tomatoes if fresh tomatoes arenโt available. Opt for whole peeled tomatoes or diced tomatoes for a similar consistency.
How to store leftover chunky tomato soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop over low heat.
Can I make this soup in advance?
Yes, you can make this soup a day ahead. The flavors will develop even more after it sits in the fridge. Reheat on the stove when ready to serve.
Check out More Slow Cooker Recipes:
- Slow Cooker Boneless Chicken Thighs Soup
- 4 Ingredients Slow Cooker Pumpkin Soup
- 5 Ingredient Crockpot Chicken Noodle Soup
Slow Cooker Chunky Tomato Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes3
hours250
kcalA 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.
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
1โ2 teaspoons raw sugar (to taste)
Fresh basil leaves (for garnish)
Crusty bread (for serving)
Directions
- Prep the Tomatoes: Start by scoring an “X” on the base of each tomato. Place them into a heatproof bowl, cover them 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.
- 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.
- 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.
- Blend for Texture: Once the cooking time is up, transfer half of the soup to a heatproof bowl. Use a stick blender to purรฉe 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.
- 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.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories250
- % Daily Value *
- Total Fat
16g
25%
- Saturated Fat 2g 10%
- Cholesterol 0mg 0%
- Sodium 1400mg 59%
- Total Carbohydrate
27g
9%
- Dietary Fiber 6g 24%
- Sugars 12g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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