Fresh tomato soup in the slow cooker is a smooth, creamy blend of whole tomatoes, onion, and garlic. It cooks on low for six to eight hours, then blends in a few minutes with a splash of cream. The batch makes four bowls and takes about fifteen minutes to put together before the slow cooker takes over.

This recipe comes from Julia Pinney at Julia’s Cuisine.* The thing that sets it apart from most tomato soups is that it uses no stock or water at all. Julia relies entirely on the liquid the tomatoes release during the long cook, which concentrates the flavour rather than diluting it.

The no-liquid rule only works if the tomatoes are ripe enough to release plenty of juice. Use underripe or dry tomatoes and there won’t be enough liquid in the pot, leaving you with a thick paste rather than a soup. Adding stock or water to compensate dilutes everything the long cook built up.

Slow Cooker Tomato Soup With Fresh Tomatoes

Recipe by Shili MohamedCourse: SoupsCuisine: North AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

153

kcal

A five-ingredient soup that makes good use of a glut of garden tomatoes or a farmers’ market find. At only 153 calories a bowl, it works as a light starter as well as a main course alongside bread.

Ingredients

• 3 lbs (1.36kg) fresh tomatoes, halved and quartered

• 1 large onion, roughly chopped

• 6 cloves garlic, peeled and chopped

• ⅓ cup (80ml) heavy cream

• 1 tsp salt

• 1 tsp black pepper (reduce to ½ tsp for a milder result)

• Fresh parsley, to garnish

Directions

• Add the tomatoes, onion, and garlic to the slow cooker. Season with salt and pepper. Stir well to combine.
• Put the lid on and cook on low for 6 to 8 hours, or on high for 4 to 6 hours. The tomatoes will be completely soft and will have released enough liquid to make the soup.
• Blend using an immersion blender directly in the pot, or transfer in batches to a stand blender
• Stir in the heavy cream.
• Serve topped with fresh parsley, an extra swirl of cream, and cracked black pepper.

FAQs

What kind of tomatoes work best for this soup?

Ripe, sweet tomatoes make the biggest difference since the flavour of the finished soup is entirely what the tomatoes themselves bring. Any variety works, from large beefsteak down to smaller Roma or plum tomatoes, as long as they feel heavy and smell strongly of tomato. Greenhouse supermarket tomatoes work in a pinch but tend to give a blander result than garden or farmers’ market ones.

Do I need to peel the tomatoes before slow cooking?

Peeling is optional but makes a noticeably smoother soup. Blanch the whole tomatoes in boiling water for one to two minutes, then drain and slip the skins off. If you skip peeling, blend thoroughly and then pass the soup through a fine sieve for a similar smooth result.

Can I use something other than heavy cream?

Yes, and multiple options work equally well in place of it. Whole milk gives a lighter result; sour cream adds a tangy note that contrasts with the sweet tomatoes; Greek yoghurt thickens the soup slightly. All three should be stirred in after blending rather than during the cook, to prevent splitting.

What do you serve with fresh tomato soup?

Crusty bread or a simple white roll handles the soup well without competing with the light, fresh flavour. Croutons or grated Parmesan on top add a texture contrast that the smooth soup benefits from. For a more substantial meal with both courses using the slow cooker, slow cooker meat and potato pie makes a natural main to follow.

How does this compare to tomato soup made with tinned tomatoes?

Fresh tomatoes give a lighter, sweeter result because their natural sugars haven’t been altered by the canning process. Tinned tomatoes produce a more concentrated, sharper flavour due to the added citric acid that goes into the canning process. For a slow cooker version using tinned tomatoes with a chunkier texture, chunky tomato soup takes a completely different approach.