This healthy Crockpot Tomato Soup is exactly the recipe to cuddle up with on a chilly night.
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.
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.
- 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).
- 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.
- Sauté the onions and garlic.
- Add to the slow cooker with the tomatoes, broth, and spices.
- Cook the crockpot tomato soup on low for 5 to 6 hours or on high for 2 to 3 hours. Purée until smooth.
- Stir in the orzo. Cook on high for 20 to 30 minutes. Add the half-and-half (if using). DIG IN!
- 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.
Recommended Tools to Make this Recipe
- Immersion Blender. You can also puree the soup in a regular blender. (For a crockpot tomato soup no blender, try using a food processor instead.)
- Slow Cooker. Perfect for making this tomato soup.
- Ladle. The easiest way to serve soups.
Frequently Asked Questions
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.
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.
Yes, you can make crockpot tomato soup without the orzo.
Crockpot Tomato Soup
- 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.
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