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Slow Cooker Tomato Soup

Slow Cooker Tomato Soup


"I always cook for work on Monday, and this week we wanted tomato soup. Here is my personal favorite! Serve with crackers, toast, or even a grilled cheese!"
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1 h 10 m servings 637 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 52.7 g
  • 81%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
  2. Cook on High for 1 hour. Remove bay leaves to serve.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 3
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Least positive

This is a very tasty soup..after it sat in the fridge overnight. It tasted a lot like just the juice when I tasted it right after cooking, so do let this sit overnight for best flavor if you ca...

I thought the spices overwhelmed the soup. It did taste better after being in the refrigerator.

This "soup" basically tasted like seasoned V8 juice. It needs more to it, like brown rice or lots of cheese and sour cream. It's pretty blah... And because it makes SO MUCH, cooking it on low ...

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