Slow Cooker Creamy Tomato Soup (with hidden veggies) is the best way to sneak some nutrients into the bowl of any picky eater. This flavorful, creamy tomato soup secretly features lots of carrots and celery.
Check out more of the very best tomato soup recipes like 20 Minute Creamy Tomato Soup, Easy Roasted Tomato Soup and Tomato Tortellini Soup.
Table of Contents
- Why we love this Veggie-Loaded Tomato Soup:
- Slow Cooker Creamy Tomato Soup Ingredients Needed:
- How to make Slow Cooker Tomato Soup
- Variations and Substitutions
- How to store Slow Cooker Tomato Soup
- Can I freeze this soup?
- Serving suggestions:
- More Soup Recipes You’ll Love!
- Slow Cooker Creamy Tomato Soup (with hidden veggies!) Recipe
If you have a picky eater at the table who refuses to eat their veggies, I’ve got you covered with this Slow Cooker Creamy Tomato Soup recipe!
Now, it’s worth noting that this soup is actually incredibly delicious, and the added vegetables are just a bonus that adds to all of the flavor.
We add some celery and carrots to this tomato soup that no one will never know about — they blend in perfectly with the other smooth and creamy ingredients in the very best way.
It’s not just the kids I make this Crockpot soup recipe for! I can’t get enough of this stuff. The best part is that I don’t have to wait until a certain season to enjoy it, because this creamy tomato soup is delicious all year round!
Why we love this Veggie-Loaded Tomato Soup:
- Hidden Veggies: Carrots and celery secretly add even more nutrients to this vibrant tomato soup!
- Flavorful: Ingredients like parmesan, basil, garlic and more create the very best bold flavor.
- Slow Cooker: Yes! We love a good slow cooker recipe, especially when it’s this easy-peasy.
Slow Cooker Creamy Tomato Soup Ingredients Needed:
- Tomato Ingredients: You’ll need both tomato paste and crushed tomatoes to create the best rich flavor and consistency.
- Broth: Chicken broth is my go-to but you can certainly use vegetable broth if needed. Either way, just make sure it’s low-sodium so you can add salt as needed.
- Basil: Fresh basil if preferred (over dried) for the very best pop of fresh flavor. If you don’t have any, a teaspoon of basil pesto works great, too!
- Garlic: Measure with your heart, garlic lovers!
- Onion: A white or yellow onion will both work well.
- Milk: I use evaporated milk for the best consistency. You can use cream if you’d like, but just note that it’ll be a thicker soup.
- Flour: This is whisked together with the milk to create a thick and creamy consistency.
- Parmesan: For the very best flavor and texture, I recommend shredding this fresh off the block.
- Carrots and celery: add flavor and a whole whack of extra nutrients
- Seasonings: The very best flavor is created by crushed red pepper flakes, Italian seasonings and salt.
How to make Slow Cooker Tomato Soup
There’s nothing better than a set it and forget it recipe! For more details on the step by step process, scroll down to the recipe card below.
- Add tomatoes, broth, carrots, onion, celery, tomato paste, garlic, salt, oregano and red chili flakes to the Crockpot.
- Cook on LOW for 5-6 hours or until vegetables are tender.
- Add fresh basil if using and blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Keep warm in the slow cooker.
- Whisk together milk and flour, and stir into the soup with the parmesan. Let cook in the slow cooker for 15-20 minutes to thicken slightly.
Variations and Substitutions
- Vegetarian/Vegan: You can easily make this soup vegetarian by swapping the chicken broth with vegetable broth. If you want it to be vegan, just swap the milk/cream with a plant-based alternative.
- More Veggies: You can always toss in some zucchini or bell peppers to sneak in even more veggies! Just note that this may alter the consistency a little bit.
- Spice: Add more of a spicy flair with an extra sprinkle of crushed red pepper flakes.
How to store Slow Cooker Tomato Soup
Store leftover Tomato Soup in an airtight container in the fridge for about 3-4 days. Reheat in the microwave for 30-60 seconds at a time, stirring each time it stops, until warmed all the way through.
Can I freeze this soup?
Absolutely! Let the tomato soup fully cool to room temperature before transferring to an airtight container and freezing for up to 3 months. Don’t forget to date and label!
When it comes time to reheat it, we prefer to let it thaw overnight in the refrigerator, but you can also let it sit at room temperature for a few hours.
Serving suggestions:
I love serving this soup all by itself! It’s also wonderful as a side dish next to something like Spinach Stuffed Chicken Breast or Easy Air Fryer Salmon. And of course, you can never go wrong with a classic grilled cheese (we like it best on Homemade Whole Wheat Bread)!
If soup is the main event, I love pairing it with a slice of crusty No Knead Bread, some of Mom’s Homemade Buns or Garlic Bread!
More Soup Recipes You’ll Love!
- Roasted Red Pepper Soup — another veggie-loaded option!
- Cabbage Roll Soup — big of flavor.
- Lemon Chicken Orzo Soup — fresh and light!
- Broccoli Cheddar Soup — rich and creamy!
Slow Cooker Creamy Tomato Soup (with hidden veggies!)
written by Ashley Fehr
Ingredients
- 28 oz canned crushed tomatoes or diced tomatoes with juice (798 ml)
- 4 cups low sodium chicken broth
- 3 large carrots (peeled and diced)
- 1 large onion (diced)
- 2 ribs celery (diced)
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- 2 teaspoons salt*
- 1 teaspoon dried oregano
- ¼ teaspoon red chili flakes
- ¼ cup fresh basil (or 1 teaspoon dried)
- 1 cup evaporated milk or cream
- 2 tablespoons all purpose flour
- ½ cup parmesan cheese
- 2 tablespoons granulated sugar (optional)
Instructions
- Add tomatoes, broth, carrots, onion, celery, tomato paste, garlic, salt, oregano and red chili flakes to the slow cooker. Cook on low for 5-6 hours or until vegetables are tender.
- Add fresh basil if using and blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Keep warm in the slow cooker.
- Whisk together milk and flour, and stir into the soup with the parmesan. Let cook in the slow cooker for 15-20 minutes to thicken slightly.
- Taste and adjust seasonings to your preferences — add sugar to balance out bitterness from the tomato paste if needed.
Nutrition Information
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M. Froese says
I tried the Creamy Tomato Soup and it was absolutely delicious!!
Ashley Fehr says
Thank you!
Penny says
Hi Ashley, love your recipe and love adding extra “hidden” veggies when possible. I also add red/yellow/orange peppers, but not green. Instead of flour and milk, I add coconut milk/cream or almond milk and tapioca starch to thicken if needed. We like a thinner soup so usually don’t add the thickener. Lots of rain lately so today is “tomatoe soup day” 🥰
I love your thinking when cooking/baking….recipes should be a guide line, starting point. Changes are what make it yours! I have always been one to use what’s on hand. That’s how new ideas are born. My husband/kids will say “that was great, can we have it again? My reply is usually, “not exactly the same, but I can try” 😏
Keep up the great work
Ashley Fehr says
Thank you Penny! That means a lot to me!
Penny says
Hi Ashley, love your recipe and love adding extra “hidden” veggies when possible. I also add red/yellow/orange peppers, but not green. Instead of flour and milk, I add coconut milk/cream or almond milk and tapioca starch to thicken if needed. We like a thinner soup so usually don’t add the thickener. Lots of rain lately so today is “tomatoe soup day” 🥰
Angela says
Can I make this on the stovetop instead of installs? Please provide directions.
Angela says
I meant Instapot* (sorry for the typo)
Ashley Fehr says
Hi Angela! This is a slow cooker recipe and not for the Instant Pot, but it can easily be made on the stove top too! Just cover and simmer until the vegetables are all tender, then puree with an immersion blender.
Mackenzie murray says
What size can of tomato paste?
Ashley Fehr says
Sorry! 156 ml — I’ve updated the recipe to include the size!
Wendy says
I’m trying to used less commercially canned and processed foods. Would it be possible to use fresh tomatoes. I would probably use home canned tomatoes, if I had them. Otherwise I love the idea of extra vegetables and it sounds delicious.
Ashley Fehr says
Absolutely! Fresh is fine 🙂
Jennifer says
I am just wondering why the sugar is so high. After looking at the ingredients I don’t see any that would make it such a high number. . .
Ashley Fehr says
Tomatoes contain a lot of natural sugar.
Anna says
Am I missing something? When do you put in the canned tomatoes? I don’t see that in the instructions.
Ashley Fehr says
So sorry about that! It’s updated now!
Annie @Maebells says
I love how much good stuff is packed in here! I am a big fan of “hidden” fruits and veggies in things. My husband refused to eat vegetables for a long time I had to get super creative with hiding them! 🙂
Ashley says
I can tolerate cooked corn, peas, carrots, potatoes and peppers, and I don’t even really enjoy them all, so I’m always looking for ways to sneak them in! I’m old enough to know what I should be eating and why, but still not willing to get very adventurous.