This Creamy Crock Pot Tomato Soup is a winter staple in our home. It’s light in calories, rich in flavor, and the perfect cozy meal when paired with a classic grilled cheese.
Simple to prepare and easy to freeze, this soup is sure to become a comfort-food favorite in your kitchen, too.
Why You Should Make Tomato Soup in the Slow Cooker
- Cozy, comforting flavor
- Lower in calories than creamy tomato bisque
- Kid- and family-friendly
- Perfect with grilled cheese or crackers
- Freezer-friendly and easy to reheat
- Great for meal prep
What Is Creamy Crock Pot Tomato Soup?
This tomato-based soup starts with sautéed veggies for depth of flavor, then slow cooks all day with broth, tomatoes, milk, and a touch of cheese. It’s creamy and satisfying without being heavy or overly rich.
What Should I Eat with This Easy Tomato Soup?
It’s classic with a sandwich or simple side. Try it with:
- Weight Watchers Two Ingredient Dough Italian Breadsticks The Holy Mess
- Kale Salad Recipe with Lemon and Sea Salt
- Salad on a Stick – Easy Healthy Lunch Recipe The Holy Mess
- Weight Watchers Chickpea Salad Recipe (Zero Points) The Holy Mess
How Do I Store This Soup?
Cool completely and store in an airtight container in the refrigerator. This soup will stay fresh in the fridge for 4 to 5 days. Stir well before reheating. It thickens slightly as it sits, so you may want to add a splash of broth or milk to thin it.
Can I Freeze It?
Yes, this soup freezes well. For the best texture, use reduced-fat dairy or non-dairy options. Full-fat dairy can separate slightly when frozen.
- Freeze in individual portions
- Label and date containers
- Thaw overnight in the refrigerator and reheat gently on the stove
Frequently Asked Questions
Creamy Crock Pot Tomato Soup
Ingredients
- 1 Tbsp olive oil
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 3/4 cup onions finely diced
- 28 oz can whole plum tomatoes with juice
- 2 tsp Italian seasoning
- 4 cups reduced sodium chicken broth
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups reduced fat milk or non-dairy milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat a large pan over medium heat, then add the oil, celery, carrots, and onions; cook 6 to 8 minutes, or until golden.
- Add veggies to crock pot.
- Add tomatoes and juice to the crock pot. Lightly crush tomatoes with a large fork or whisk.
- Add chicken broth and Italian seasoning.
- Cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
- Add soup in batches to a blender, or use an immersion blender in the crock pot. Blend soup until smooth and return to crock pot.
- Add butter to a small pan over low heat. When butter is melted, whisk in the flour.
- Stir constantly for 5 minutes.
- Slowly add in 1 cup of hot soup.
- Warm the milk and add into soup and flour mix. Stir until smooth.
- Add soup and flour mixture back into crock pot.
- Stir in Parmesan cheese and add salt and pepper.
- Cook on LOW 30 more minutes.
Notes
Nutrition
More Crock Pot Recipes to Check Out
Slow Cooker Turkey Lasagna with Cottage Cheese The Holy Mess
The Holy Mess Hearty Vegetarian Chili (with Beans & Grains) The Holy Mess
Delicious and Healthy Italian Meatball Soup Recipe
The Holy Mess Weight Loss Soups & Stews Cookbook
Turn mealtime into momentum with the Weight Loss Soups & Stews Cookbook. In just 25 pages, you’ll find hearty, delicious, low‑calorie bowls that satisfy cravings, support portion control, and keep you comfortably full and satisfied.
All the recipes in this cookbook are:
- Fast & easy to prepare
- Filling & healthy with fresh, whole foods
- Nutritional information and WW points link for every recipe
- Stove top, Instant Pot, and slow cooker instructions included
- Enjoy now, meal prep or freeze for later
- Bonus! Low calorie grocery store & restaurant options included
Get The Holy Mess Soups & Stews for Weight Loss Cookbook here.
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