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.


  • 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


  1. 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. 
  2. 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. 
  3. 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. 


Keywords: slow cooker tomato soup, veggie tomato soup, thermos lunch