The Tomato Soup You Are Going To Crave

This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good. 

If you have someone in your family who doesn’t like tomato soup, this three-ingredient crockpot recipe is the one you can use to convince them otherwise. It has made diehard fans of me and my boys.

3 Ingredient Tomato Soup

Inspired by a spaghetti sauce that my friend Christi told me about years ago, Marcella Hazan’s Tomato Sauce, this crock-pot tomato soup recipe includes butter as a key ingredient. And let me tell you, it makes a world of difference.

You’ll need just three ingredients to make this recipe: tomatoes, onion, and butter.

The fats from the butter balance out the acidity of the tomatoes and onions beautifully. This is not the sweetly acidic version from a can that you may have experienced as a child. This crockpot tomato soup has a rich, savory taste you will relish.

This is a slow cooker recipe, but you’ll notice I’ve also included stovetop directions. So, feel free to make it however you find the most convenient. I reach for the crockpot most often myself, but for an easy lunch, the stove is my go-to.

Crockpot Tomato Soup

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Easy Tomato Soup

I like recipes that simplify my time in the kitchen, and this easy crockpot tomato soup fits the bill. Chopped onions that don’t need to be sauteed? Sign me up!

Being able to throw all the ingredients together into the crockpot after breakfast and go about my day is a gift. I don’t have to tend to it on the stove or worry about it at all.

I love how thick and creamy this soup is, but if a thinner soup is more your thing, never fear. Just add the optional water to this recipe. Easy as can be.

Slow Cooker Tomato Soup

After the soup finishes cooking, we’re going to puree it until it is completely smooth. It can be tempting to skip this step when pressed for time. Trust me on this–don’t skip this step. 

Blending the soup gives it a lighter, creamier texture and concentrates all of the flavors into each and every bite. This is really the critical element that transforms the good start we have in the crockpot into the best tomato soup you’ve ever tasted. 

You can use an immersion blender right in the crockpot or you can transfer the soup to a conventional blender. But get this part of the job done. Your taste buds will thank you.

Easy Recipe for Tomato Soup

• Yellow onion
• Crushed tomatoes
• Water, only as desired for a thinner soup
• Butter
• Salt, only as needed

optional additions – Italian seasoning, pepper, or a splash of cream. Me? I like it best exactly as written without another thing added.

Three Ingredient Tomato Soup

To make the soup, combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours. 

Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)

Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.

Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer for 30-60 minutes. Remove from the heat and puree with an immersion blender. Serve warm.

Can You Freeze Tomato Soup?

YES! This soup freezes beautifully. While you can certainly reduce the ingredient amounts for a smaller recipe, I never do. I love having cups of this soup stashed in the freezer for easy meals.

Simply portion the cooled soup into freezer-safe containers and tuck them in the freezer for the next time the craving hits.

What to Serve with Tomato Soup

I adore a good grilled cheese sandwich with my tomato soup. Really, any excuse to eat grilled cheese is a good one. I’ve even written a handy guide with all of the best tips for making them. 

I usually dip my sandwiches. There’s nothing like the crunch of toasted sourdough drenched in this soup. It is a perfect match.

If you’re not a fan of grilled cheese, I still stand behind my opinion of this heavenly ham sandwich. Or if you’re looking for a low-carb alternative, you can pair it with a lighter option like a salad. There are endless salad choices too!

Crock-Pot (or Stovetop) Tomato Soup

4.84 from 6 votes

This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good. 

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Servings: 12 servings

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Ingredients 

• ▢ 84 ounces crushed tomatoes (3) 28-ounce cans
• ▢ 1 large yellow onion chopped small, about 1½ cups worth
• ▢ 2 cups water OPTIONAL
• ▢ 6 tablespoons butter
• ▢ kosher salt, to taste only as needed

Instructions

• Combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours. 
• Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)
• Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.

Notes

Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer for 30-60 minutes. Remove from the heat and puree with an immersion blender. Serve warm.

Nutrition

Calories: 117kcal · Carbohydrates: 15g · Protein: 3g · Fat: 6g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 15mg · Sodium: 307mg · Potassium: 597mg · Fiber: 4g · Sugar: 9g · Vitamin A: 602IU · Vitamin C: 19mg · Calcium: 71mg · Iron: 3mg

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{originally published 4/7/22 – recipe notes and photos updated 3/18/24}