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This healthy Crockpot Tomato Soup is exactly the recipe to cuddle up with on a chilly night.

Two bowls of crockpot tomato soup dairy-free

It’s bursting with deep, comforting flavors and will warm you to your core.

The best part of all?

It’s incredibly easy to prepare, and your slow cooker does most of the work for you.

My hope for this tomato soup was that it would be an easy, back-pocket recipe you can count on all year long (just like this flavorful Instant Pot Tomato Soup).

This recipe uses canned tomatoes and shelf-stable orzo, meaning you can whip this soup up anytime you have those items lurking in your pantry.

It’s filling without being heavy, and a dash of hot Hungarian paprika gives it welcoming heat without making it overly spicy.

Whether you’re looking for a slam-dunk dinner for a busy weeknight or a stellar dish to impress your guests, this crockpot tomato soup is the answer.

Slow cooker creamy tomato soup with basil and bread

5 Star Review

“I am in love with this soup! It is delicious, very easy to make, low-calorie, and filling!”

— Daria —

How to Make Crockpot Tomato Soup

This crockpot tomato soup’s lineup of simple ingredients makes it accessible any night of the week, but its bold flavors make it feel special.

The Ingredients

  • Tomatoes. Canned tomatoes help make this recipe easy and quick. Tomatoes also add valuable nutrition to the soup. They’re rich in lycopene, antioxidants, and potassium.
  • Broth. I used chicken broth, but you could use vegetable broth instead to make this a vegan slow cooker tomato soup.
  • Onions. Sautéed until golden brown, the onions kickstart the soup’s rich flavor.
  • Hot Hungarian Paprika. Hot Hungarian paprika is made from dried chili peppers and tastes similar to cayenne but is less spicy. I love the depth of flavor it adds to the tomato soup (you can find it in most grocery stores or online here).

Substitution Tip!

If you can’t find hot Hungarian paprika, 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.

  • Whole Wheat Orzo. A small pasta that resembles rice. Its slightly chewy texture makes it ideal for soups. I used whole wheat orzo to bump the nutritional content of this soup, but you could swap in regular orzo if you prefer.
  • Half-and-Half. For those who enjoy a slow cooker creamy tomato soup that, while still decidedly healthy (the half-and-half only adds about 20 calories per serving), has a richer vibe. You can omit the half-and-half and enjoy a slow cooker tomato soup (no cream).
  • Toppings. I’m all about a slow cooker tomato basil Parmesan soup, so grated Parmesan cheese and fresh herbs (basil or parsley) are my toppings of choice.

The Directions

  1. Sauté the onions and garlic.
  2. Add to the slow cooker with the tomatoes, broth, and spices.
  3. Cook the crockpot tomato soup on low for 5 to 6 hours or on high for 2 to 3 hours. Purée until smooth.
  4. Stir in the orzo. Cook on high for 20 to 30 minutes. Add the half-and-half (if using). DIG IN!

Dietary Note

  • To Make Dairy Free. For a dairy-free crockpot tomato soup, omit the half-and-half.
  • To Make Vegan. Omit the half-and-half and use vegetable broth.
A delicious and healthy dinner served in a bowl with basil and bread

Storage Tips

  • To Store. Refrigerate soup in an airtight storage container for up to 1 week.
  • To Reheat. Rewarm soup gently in a pot on the stovetop over medium-low heat or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Cook the onions and garlic up to 1 day in advance. Place them in an airtight storage container in the refrigerator.

Two bowls of crockpot tomato soup with basil and Parmesan

What to Serve with Crockpot Tomato Soup

Recommended Tools to Make this Recipe

Frequently Asked Questions

Can I Use Fresh Tomatoes Instead of Canned?

Yes, you can use fresh plum tomatoes instead of canned plum tomatoes to make this into a slow cooker tomato basil soup with fresh tomatoes. You’ll want to watch the liquid level since you won’t have the liquid tomato juice from canned tomatoes, so you may need to add more depending on how juicy your tomatoes are.

Can I Make Crockpot Tomato Soup without a Crockpot?

While I haven’t tried making this soup outside of the crockpot, I believe you could make it on the stovetop. Cook the onions and garlic in a Dutch oven, then add the tomatoes, broth, and spices to the pot. Cover and let simmer over medium-low heat until the tomatoes are very soft and the flavors have had time to develop. Stir in the orzo, and cook as directed.

For those with an Instant Pot, give this Instant Pot Tomato Soup a try.

Can I Make Crockpot Tomato Soup without the Orzo?

Yes, you can make crockpot tomato soup without the orzo.

Crockpot Tomato Soup

4.66 from 26 votes
Healthy crockpot 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 minutes
Cook: 5 hours 35 minutes
Total: 5 hours 45 minutes

Servings: 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 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.
  • FOR A RICHER SOUP: 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.
  • TO STORE: Refrigerate soup in an airtight storage container for up to 1 week. 
  • TO REHEAT: Rewarm soup gently in a pot on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 6)Calories: 129kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgPotassium: 458mgFiber: 3gSugar: 7gVitamin A: 598IUVitamin C: 19mgCalcium: 82mgIron: 2mg

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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

4.66 from 26 votes (14 ratings without comment)

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  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!! :)

    1. 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!

  3. 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.

  4. 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!

    1. 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. :)

  5.  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! 

  6. 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.3 stars

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

  7. 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!5 stars

    1. LOVE IT. I am so happy to hear how much you enjoyed it, spice and all Jessi! Thanks for taking time to leave this wonderful review too!

  8. 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! :)4 stars

  9. So much flavor with a hint of spice! I made this for lunches for the week and wow it was a hit! Super easy to make in the crockpot and it makes a great amount. I plan on making this again very soon. 5 stars

  10. I have made this soup a few times now! It’s actually in the crockpot now since we wanted soup for dinner today! Thank you for this great recipe. We do not add the half and half, but we do add shredded chicken to our soup. Tomato soup doesn’t normally come with chicken but we add it so that we stay fuller longer. It’s actually really really good!5 stars

  11. I am in love with this soup!  It is delicious, very easy to make, low-calorie and filling!  I did halve both the salt and pepper, and put in a bit of dried ravioli from Trader Joe’s (the kind you buy in a bag like dried pasta), which I had hanging around and was a great fit for this soup, plus fresh basil, and omitted the half-and-half.5 stars

  12. I made this to rave reviews last year and now can’t remember if it’s two 28 oz cans of tomatoes OR two cans of 14 oz each for a total of 28 ozs!  HELP!5 stars

      1. Thanks Erin! I was having a real senior moment while trying to get this soup started during a stressful time crunch!  It’s a wonderful soup even without the orzo.  And with grilled cheese sandwiches dipped into it?  Heaven!!

        I depend on you all the time for never-fail recipes that don’t include difficult to find ingredients (or things that are usually not sitting around in my pantry). Your directions are clear and your tips are incredibly helpful! Thanks again!5 stars

  13. 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!

  14. 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!

  15. 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

  16. 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

  17. 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!

  18. If we are substituting fresh tomato for canned should they be peeled? Also, is it the same amount by weight?

    1. Hi Amy! You can keep the skin on. You’ll be pureeing it so it should be ok. I’d start with 28 ounces. You’ll want to watch the liquid level since you won’t have the liquid tomato juice from canned tomatoes, so you may need to add more depending on how juicy your tomatoes are. Hope this helps!