Crock Pot Tomato Soup

Making soup in a crock pot is really easy and fairly inexpensive. This is a recipe I saw on a website and have made a few changes to suit what we had in the house.  It makes around six quarts of soup once you’re done and my wife loves it.


  • 1 10-ounce can Rotel Tomatoes
  • 3- 28-ounce cans whole peeled tomatoes
  • 3 tablespoons olive oil
  • 4 large carrots, peeled and finely diced
  • 2 medium sweet onions, finely diced
  • 4 cloves garlic, peeled and left whole
  • 6 stalks of celery, diced
  • 1 quart vegetable broth
  • Freshly grated Parmesan or sour cream (for garnish, optional)


  1. Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
  2. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
  3. Garnish with more fresh basil and some grated Parmesan cheese or even sour cream
©  Stephen D. Roberson, 2016