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Crock-Pot Tomato Soup

An easy, low-calorie, vegan, and delicious Crock-Pot tomato soup recipe perfect for weeknight dinners. Only 58 calories per cup!
Course Soups & Stews
Keyword crock-pot tomato soup, slow cooker tomato soup, vegan tomato soup
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Calories 58kcal
Author Allison McGee


  • Measuring Cups and Magnetic Measuring Spoons Set
  • Kitchen Knives
  • Aroma Housewares 20 Cup Cooked (10 cDigital Rice Cooker, Slow Cooker, Food Steamer - Black
  • Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
  • Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA


  • 1 tablespoon olive oil
  • 1 small onion – coarsely chopped
  • 1 red bell pepper – coarsely chopped
  • 1 teaspoon minced garlic
  • 2 28- oz cans diced tomatoes
  • 1 cup vegetable broth
  • ½ teaspoon salt
  • Red pepper flakes to taste
  • Chopped fresh basil for garnish


  • In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
  • Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
  • Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
  • Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.