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Creamy Crockpot Tomato Soup with Fresh Garden Tomatoes

creamy crockpot tomato soup with fresh garden tomatoes - featured image
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This creamy crockpot tomato soup with fresh garden tomatoes is a comforting, set-it-and-forget-it recipe that captures the taste of summer. Made with ripe tomatoes, cream cheese, and simple seasonings, it’s the perfect easy meal for busy weeknights or cozy weekends.

Ingredients

Scale
  • 3 pounds fresh garden tomatoes (about 6–8 medium), cored and quartered
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 4 ounces cream cheese, softened
  • ½ cup whole milk or heavy cream
  • 2 tablespoons butter

Instructions

  1. Wash the tomatoes, remove the cores, and cut them into quarters. No need to peel or seed.
  2. Optional but recommended: In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook for 5-7 minutes until translucent. Add the minced garlic and cook for 1 more minute.
  3. Add the quartered tomatoes, sautéed onion and garlic (or raw if skipping), chicken broth, tomato paste, dried basil, dried oregano, salt, pepper, and red pepper flakes to the slow cooker. Stir to combine.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the tomatoes are completely broken down.
  5. Turn off the slow cooker. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover with a towel to let steam escape.
  6. Cut the cream cheese into small cubes and add to the blended soup. Pour in the milk or heavy cream. Stir until the cream cheese is completely melted and incorporated, about 2-3 minutes.
  7. Add the remaining 2 tablespoons of butter and stir until melted. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
  8. Serve immediately, garnished with fresh basil, a drizzle of cream, or croutons.

Notes

For extra depth, roast the quartered tomatoes at 400°F for 15-20 minutes before adding to the crockpot. Always let cream cheese come to room temperature before adding to avoid lumps. If the soup is too acidic, add ½ teaspoon of sugar or a splash of balsamic vinegar. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: creamy tomato soup, crockpot tomato soup, slow cooker tomato soup, fresh tomato soup, garden tomato soup, easy tomato soup, comfort food, vegetarian soup, gluten-free soup

Find it online: https://bakebeam.com/creamy-crockpot-tomato-soup-with-fresh-garden-tomatoes/