Creamy Crock Pot Tomato Soup
Author: Amy Flory
Prep time: 25 mins
Cook time: 6 hours
Total time: 6 hours 25 mins
The deep, rich flavors of the vegetables and cheeses make this soup a winner!
  • 1 TBSP olive oil
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 cup onions, diced
  • 28 oz can whole plum tomatoes, undrained
  • 1 tsp thyme
  • ¼ cup fresh basil, chopped
  • 1 bay leaf
  • 3½ cups reduced sodium chicken broth (or vegetable broth)
  • Parmesan or Romano cheese rind (optional, but recommended)
  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • ⅓ cup grated Pecorino Romano cheese
  • 1¾ cups 2% milk, warm
  • salt and pepper, to taste
  • additional grated cheese and croutons for garnish
  1. In a skillet over medium heat, add olive oil, celery, carrot, and onion. Cook for about five minutes, or until the vegetables begin to soften. Transfer to the slow cooker.
  2. Add the tomatoes with juice, and crush gently to break up the tomatoes.
  3. Add thyme, basil, bay leaf, chicken (or vegetable) broth, and cheese rind. Stir to combine.
  4. Cover and cook on low 6-7 hours.
  5. Remove the cheese rind, and using an immersion blender, blend the soup to desired consistency. (If you don't have an immersion blender, you can transfer the soup in batches to a regular blender.)
  6. In a pan on the stove, melt the butter and add the flour, using a whisk to combine.
  7. Continue stirring for a few minutes, and add about a cup of the soup to the pan. Continue stirring, and slowly stir in the milk.
  8. Return the milk mixture to the slow cooker, and stir well.
  9. Add the grated Pecorino Romano cheese, and salt and pepper to taste.
  10. Cover again, and cook for another 30 minutes or so, or until the cheese is melted.
  11. Serve with additional cheese on top and croutons for garnish.
Recipe by Funny Is Family at