This healthy Crock Pot Tomato Soup is the recipe in which I did everything wrong, and yet the results still turned out oh-so-gloriously right.

Simple Slow Cooker Tomato Soup garnished with fresh basil leaves and a slice of French bread

My original plan for this Crock Pot Tomato Soup recipe was a stovetop creamy tomato soup with tortellini. I’m usually extremely detailed with my recipe testing and have my plan well organized before I ever hit the grocery store.


By 10 a.m. the morning I set out to make what would eventually turn into a simple slow cooker tomato soup, I’d managed to sleep through my alarm, scoop the coffee grounds into the water section of the coffee maker instead of the filter cup (how does this happen?), and put the gallon of milk away in the pantry instead of the refrigerator. Three Things Gone Wrong, and the cooking hadn’t even begun.

Wrong Thing #4: I forgot my grocery list at home. Rather than waste 10 minutes driving back to fetch it (Wrong Thing #5), I decided to wing it.

It should come as no surprise that I forgot a few critical items, including the tortellini. At least I remembered the half-and-half, so it could still be a creamy tomato soup. I pressed on.

bowl of tomato Soup with Orzo and Basil made in a slow cooker

About This Impromptu Tomato Soup

I started sautéing the onions, confident that a warm, steaming bowl of healthy tomato soup would turn the day around, when it occurred to me that this tomato soup might work nicely in the crock pot. I quickly scooped the onions into my slow cooker, added the canned tomatoes (thank goodness I remembered those!), then turned it on to let the magic happen.

I still liked the idea of bulking up the tomato soup with pasta, and since I’d forgotten the tortellini, I decided to add the whole wheat orzo I had in my pantry in its place.

I tossed the uncooked orzo right into the crock pot, cranked the heat to high, and prayed that the orzo would cook properly without turning into mush.

The orzo was perfect. This day had turned a corner! I tasted the Crock Pot Tomato Soup (delicious success), ladled it into bowls with fresh basil, and happily snapped the photos. I dropped a messy spoon on the floor three times, but who’s counting?

Photos finished, I headed back into the kitchen with a triumphant stride.

Then I spied the unopened container of half-and-half sitting on the counter.

overhead photo of a bowl of Crock Pot Tomato Soup garnished with fresh basil and a slice of baguette

I’d forgotten the “cream” in the creamy tomato soup. Wrong Thing #6.

Well, guess what? This Crock Pot Tomato Soup still tastes great without cream! Had it not been for this happy accident, I never would have known.

You can omit the half-and-half and enjoy a light slow cooker vegan tomato soup. Or, you can stir it in and enjoy a creamy tomato soup that, while still decidedly healthy (the half-and-half only adds about 20 calories per serving), has a richer vibe. Either way, the soup is delicious on its own, or alongside a not-so-healthy, but oh-so-delicious BLT grilled cheese sandwich.

2 white soup bowls full of Crockpot Tomato Basil Soup with orzo, garnished with fresh basil

Despite all that didn’t go according to plan, my hope for this Crock Pot Tomato Soup from the beginning was that it would be an easy, back-pocket recipe you can count on this fall (just like this flavorful Instant Pot Tomato Soup). In that way, it turned out even better than I’d imagined.

Crock Pot Tomato Soup Recipe Note

Tools I used to make the Crock Pot Tomato Soup

Simple Slow Cooker Tomato Soup. Easy and healthy crock pot recipe. Recipe at | @wellplated

Crock Pot Tomato Soup

4.75 from 12 votes
Healthy Crock Pot Tomato Soup with Basil and Orzo. Rich, comforting, and low calorie! Simple slow cooker recipe that takes less than 10 minutes to prep. Add half-and-half to make it creamy, or omit to keep the slow cooker tomato soup vegan. Both versions are delicious.

Prep: 10 mins
Cook: 5 hrs 35 mins
Total: 5 hrs 45 mins

Servings: 4 –6 servings, about 6 cups total


  • 1 tablespoon extra-virgin olive oil
  • 2 medium yellow onions chopped (about 3 cups)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 can whole plum tomatoes (28 ounces) with juices
  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 2 teaspoons kosher salt
  • 1 teaspoon  hot Hungarian paprika*
  • 1/2 teaspoon black pepper
  • 1/3 cup whole wheat orzo
  • 1/4 cup half-and-half optional, see recipe notes
  • Optional for serving: freshly grated Parmesan cheese, chopped fresh basil or parsley


  • In a large skillet, heat the olive oil over medium low. Add the onions and sauté for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute.
  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the sautéed onions and garlic. Top with the tomatoes, chicken broth, salt, paprika, and black pepper, then stir to combine. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the the tomatoes are very soft. With an immersion blender, purée the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a food processor or blender and purée in small batches.
  • Stir in the orzo, then increase the heat to high. Let cook, uncovered, until the orzo is tender, about 20 to 30 minutes, stirring two or three times throughout and checking the orzo for doneness. Stir in the half-and-half, if using. Serve hot, topped with Parmesan and basil or parsley as desired.


  • *Hot Hungarian paprika can be found in the spice section of many grocery stores and online here. It gives the soup a rich, light smokiness and subtle heat. If you can’t find it, try substituting smoked paprika and a pinch of cayenne pepper. You can also use only cayenne or omit it from the recipe entirely. It won’t have quite as much flavor but will still be delicious.
  • If you use regular versus whole wheat orzo in the recipe, please note that your pasta cooking time may vary. I suggest checking it early.
  • I do typically make this soup with the half-and-half, but on the day I shot the photos, I forgot to stir it in! It turned out to be a happy accident, as I learned the soup is still delicious without it. For a lighter soup, you can omit it. For a more creamy, comforting soup, go ahead and add it in. (It will add 80 additional calories to the whole batch, or 20 calories per serving.)
  • Don't rush the onion saute! It's important that they turn golden brown and are very tender. If you add them before they are fully cooked, their raw taste will create an off flavor in the soup.
  • Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop.


Serving: 1(of 4), about 1 1/2 cupsCalories: 176kcalCarbohydrates: 26gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 868mgFiber: 3gSugar: 10g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


titled photo collage - slow cooker tomato soup with orzo and basil

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. This is in the crockpot now! Though I just realized I bought SWEET Hungarian Paprika, not hot!! Oops! Hope that doesn’t alter the flavor TOO much. Just added in a pinch of cayenne to hopefully make up for it! Smells good though!!

    1. Hi Courtney! I haven’t tried the recipe this way, but another reader has reported success with the swap. I hope you love the recipe!

  2. I have made this twice as was such a hit, left out 1/2 & 1/2 but second batch was very spicy and was wondering if I can add something to remaining soup to calm it down?
    Thank you. Beverly 5 stars

    1. I’m so pleased to hear that the recipe was a hit, Beverly! You could try stirring in a little milk to offset the heat. I hope this helps!

  3. Absolutely wonderful! I made the following tweaks the second time around:
    -Added another handful of orzo
    -Used 1/2 tsp regular paprika and 1/2 tsp of smoked paprika and just a tiny pinch of cayenne pepper (my boys don’t like things too hot).
    – I did add the half and half to make it creamier.
    Thanks for sharing this recipe! It’s on my “souper” Sunday rotation. Oh and I served it in individual bread bowls- SO yummy!5 stars

  4. This was my first time making tomato soup. I made it on a whim and didn’t have all the exact ingredients but it still works! I substituted plain paprika and a pinch of Cayenne pepper instead of Hungarian paprika, protein elbow macaroni instead of orzo and nonfat plain Greek yogurt instead of half/half. It’s yummy but next time I’ll definitely be more prepared to make the recipe as is. I try to make a batch of one of your soups every Sunday for my lunches during the week. They’re always so yummy and satisfying and help me get my veggie quota for the day. ?5 stars

  5. I’ve made this many times and love it! Was wondering if I tried to make it on the stove would that work? What would you suggest for time and heat etc if so? Thanks Erin-love your recipes!

    1. Hi Sarah! I’m so glad you enjoy this recipe so much, unfortunately I have not tried to make it on the stove. I do have an Instant Pot version: Also if you decide to experiment with a stove top version, let me know how it goes!

Load More Comments