Easy Crockpot Tomato Soup
Creamy, cozy crockpot tomato soup made with canned tomatoes, herbs, bone broth, butter, and half & half. Perfect for dipping homemade sheet pan grilled cheese!
Ingredients
- 28 oz crushed tomatoes
- 30 oz diced tomatoes
- 1/2 cup diced white onion
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups bone broth or vegetable broth
- 4 tablespoons butter
- 1/2–1 cup heavy cream or half &half
Method
- Add crushed tomatoes, diced tomatoes, onion, thyme, oregano, basil, sugar, salt, pepper, and bone broth to a slow cooker. Stir to combine.
- Add butter, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Once the onions have softened, carefully blend the soup using an immersion blender until smooth or add to a blender if the soup has cooled
- Stir in 1/2–1 cup of half & half, depending on your preferred creaminess.
- Allow to warm through for an additional 5–10 minutes.
- Taste and adjust seasonings as needed. Serve warm with sheet pan grilled cheese.