Crock Pot Tomato Soup

Crock pot tomato soup is a creamy, healthy low calorie soup that is packed with flavor. This slow cooker tomato soup recipe preps in just 10 minutes for a comfort food meal you will love. More than likely, this is one of the best crock pot recipes to enjoy with grilled cheese sandwich.

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

Improptu Crock Pot Tomato Soup Recipe

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.

Usually.

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

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. In that way, it turned out even better than I’d imagined.

Crock Pot Tomato Soup Recipe Note:

One ingredient I wanted to mention that you might not already have in your pantry is hot Hungarian paprika. It’s made from dried chili peppers and tastes similar to cayenne but is less spicy. I love the depth of flavor it adds to the Crock Pot Tomato Soup (you can find it in most grocery stores or online here), but if you’d rather not seek it out, I have a few substitution suggestions in the notes section of the recipe below.

Tools I used to make the Crock Pot Tomato Soup:

For the Paprika Curious:

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

Yield: 4 –6 servings, about 6 cups total
Prep Time:
10 mins
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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • *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.
 
Course: Soup
Cuisine: American
Keyword: Crock Pot Tomato Soup, Easy Homemade Soup Recipe, Healthy Crock Pot Recipe

Nutrition Information

Amount per serving (1 (of 4), about 1 1/2 cups) — Calories: 176, Fat: 5g, Saturated Fat: 1g, Sodium: 868mg, Carbohydrates: 26g, Fiber: 3g, Sugar: 10g, Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

Crock pot tomato soup is a creamy, healthy low calorie soup that is packed with flavor. This slow cooker tomato soup recipe preps in just 10 minutes for a comfort food meal you will love. #crockpot #slowcooker #soup #healthyrecipe

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

28 comments

  1. Yum! I was having a craving for tomato soup and can’t wait to make this. Every recipe I’ve made from you has been amazing. Can I skip the orzo entirely in this one? 

  2. I love happy accidents like that! Sometimes my best recipes are a result of having to sub out one ingredient for another. Orzo sounds like it’s perfect with this soup!! :)

  3. Love this soup! Perfect fall meal!

  4. I’m trying to limit carbs. Do you think it will still be good if I omit the orzo?

  5. I have an abundance of garden fresh tomatoes – think it will work with those if I blanch and remove the skins?

    • Hi Courtney, yes, I think that would work! You’ll want to watch the liquid level since you won’t have the liquid tomato juice from canned tomatoes, so you may perhaps need to add more depending on how juicy your tomatoes are. I hope you enjoy!

  6. Crock pot love, this looks delish!

  7. First I need to say that you just fixed my missing Campbell’s Tomato Rice soup.  Putting orzo in in genius.

    About paprika, my heritage is half Hungarian, so I am prejudiced in favor of the Hungarian paprika.  If you are making anything where you want the flavor of paprika, DO NOT use the plain stuff that is from parts unknown, because it tends to be bitter when used for more than decoration.  I would be willing to try Spanish sweet paprika, but I had always thought that it was the Spanish paprika that was bitter.  Probably one of those wrong things my mother taught me (her prejudice being what she taught as truth).  Thanks for posting the paprika links.

  8. I’ve been wanting to make a tomato soup for awhile. Tonight was the night. I couldn’t have tried a better recipe. I didn’t use a crock pot because I didn’t want to wait hours, skipped the orzo, and used regular paprika. This soup hit the spot, better than Ina Garten’s recipe I believe. My husband also loved it–said it wasn’t “tangy” like other tomato soups can be. Just full of flavor and robust tomato taste. PS: Sorry you had a challenging day–thanks for sharing about it. We all have days like those, although unlike you, most of us don’t want to admit it!

    • Beverly, I’m happy to hear the recipe was a hit! Thanks so much for giving the recipe a try and taking the time to share your tweaks. :)

  9. hey girl- this looks so tasty!

  10. I have so many tomatoes! Will have to give this a try!!

  11. I love happy accidents and this one looks delicious!

  12.  Just made this tonight (omitted cream) OMG so good if only the weather would get cool enough so really feels like fall.  Thanks for this effortless meal! 

  13. We had this soup last night and pretty much enjoyed it. It was a little bit to spicy for us but next time I would just adjust the amount of hot paprika. We loved the orzo in it. I made Ina’s Greek Panzanella bread croutons to serve with it – really good! I will definitely make this again.

    • Chris, I’m glad you enjoyed the soup and know how you would tweak it next time! Those bread croutons sound fabulous!

  14. This was really tasty! I’m torn between “I should use less paprika next time, that was a touch spicy for my wimpy taste buds” and “the flavour was so good, I’ll just keep a box of tissues with me”. ;) Would definitely make again, super easy!

  15. We really enjoyed the soup, will for sure make again! I think next time though I’ll cut the salt down to a teaspoon and a half. Thanks for the great dish! :)

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