On nights when you need an easy, satisfying dinner, this Creamy Tomato Soup recipe with hidden veggies is the perfect solution.
Something about the combination of tomato soup and grilled cheese sandwiches will never get old, and in this recipe, I show you how to make the classic soup into a healthier version that’s just as delicious.
I also love that everything gets cooked down in the slow cooker, so you can go about your day while dinner makes itself.
Slow Cooker Tomato Soup
This slow cooker tomato soup offers more flavor and creaminess than classic tomato soup, thanks to veggies. Bell pepper, carrots, and zucchini help give it more volume and nutrition and when blended, they give this soup the perfect smooth and creamy texture.
The final step is to whip up a few grilled cheese sandwiches. Toasted buttery bread with melted cheese and creamy tomato soup for dipping is the epitome of a delicious and simple meal the whole family will enjoy.
Creamy Tomato Vegetable Soup Ingredients
Here’s everything you need to make this slow cooker tomato soup
- olive oil
- red bell pepper
- tomato paste
- crushed tomatoes
What Other Veggies Can You Use?
You can also add other vegetables to this homemade tomato soup like cauliflower, eggplant, and seeded yellow squash. They absorb the tomato flavor, easily cook down with the other veggies, and blend into a smooth soup.
However, be careful with adding veggies with a ‘powerful’ flavor. Things like Brussels sprouts, broccoli, cabbage, spinach, and kale can add a slightly bitter flavor and unpleasant green color.
How to Make Creamy Tomato Vegetable Soup in the Slow Cooker
To make this tomato vegetable soup, you will need a slow cooker, immersion blender, or regular blender. It’s a very simple recipe that goes like this:
- Prep the veggies
After you’ve rinsed the veggies, give them a good chop making sure they are even shapes and sizes.
- Grab your slow cooker
Add the olive oil, veggies, tomato paste, crushed tomatoes, and vegetable stock to the slow cooker dish. Cover and set to cook for 6 hours on low.
- Make it smooth
Once the vegetables are cooking down and tender, insert an immersion blender and blend until the soup is smooth.
- What if I don’t have an immersion blender?
If you don’t have an immersion blender, allow the soup to cool down to room temperature before transferring half to a blender and processing until smooth. Transfer the blended soup to a large soup pot. Repeat with the remaining soup.
- Grab the bread, cheese, and butter
Whip up a few grilled cheese sandwiches then slice and serve them with a hot bowl of tomato soup.
Let’s make this creamy tomato soup together – watch this recipe video to cook along with me!
Looking for more delicious and simple dinner recipes for your family?
You’ll find those along with a done-for-you weekly plan with a completed shopping list and meal-prep sheet in the MOMables family meal plan.
What to Serve with Creamy Tomato Vegetable Soup
While I love a good grilled sandwich with tomato soup, it isn’t the only option to serve with this soup. Other yummy combinations would be:
- Grilled Cheese Dippers
- Loaded Baked Potatoes
- Bacon & Spinach Mini Quiches
- Pizza Biscuits
- Homemade Whole Wheat Biscuits
How to Pack Tomato Soup for a Thermos Lunch
This recipe is another one of my kid’s favorite school lunches. They love dunking the grilled cheese strips in hot soup, especially during the winter months.
Each batch of this tomato soup yields 8 servings, so that’s two meals for one! Here’s how to pack the soup in a thermos container and keep it hot even on the coldest days:
- Heat the soup in the microwave or on stove-top to a boiling point (212F and 100C). You should not be able to test if the food is hot enough.
- Pack it into the thermos and seal.
What’s your family’s go-to meal that also pleases the younger kids?
Crockpot Creamy Tomato Soup
A creamy tomato vegetable soup made with fresh veggies and no dairy! It’s cooked down and blended until smooth and delicious.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours + 5 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 rib celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 28-ounce cans crushed tomatoes or puréed tomatoes
- 2 cups vegetable stock
- 4 grilled cheese sandwiches, cut into strips
- Place the olive oil, veggies, tomato paste, crushed tomatoes, and stock into the dish of a slow cooker. Cover with the lid and cook for 6 hours on low.
- Once the soup is cooked down, insert an immersion blender and blend until smooth. If you don’t have an immersion blender, see the note below.
- Prior to serving, prepare the grilled cheese sandwiches and serve with hot soup.
If you don’t have an immersion blender, allow the soup to cool down to room temperature then transfer half to a blender. Process until smooth.
Pour the blended soup into a large pot and repeat with the remaining soup. Heat over medium-high heat and serve.
- Serving Size: 1 cup
- Calories: 104
- Sugar: 12g
- Sodium: 531mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: slow cooker tomato soup, veggie tomato soup, thermos lunch