Did you know that you can make an amazing creamy tomato soup in a slow cooker?! While milk products can add the rich and creamy taste you crave in this cold weather, they have to be used wisely. The secret lies in adding them at just the right time to avoiding curdling. Curdling is the lumping of milk protein, casein, when milk products are exposed to heat, salt or acid, which can ruin the appearance and taste of any meal.

To avoid curdling in this creamy tomato soup, use the following tips:

  • Add milk products in the last 15-30 minutes of the cooking time.
  • Use cream instead of milk when making the soup. Cream contains higher amount of fat which protects from curdling.
  • Add a pinch of sugar to neutralize the acid released by tomatoes.

For someone who never used a slow cooker before, I was excited and slightly nervous to cook for the “Exploring the Slow Cooker” workplace wellness event at the Alberta Milk office. Despite my fears, the whole office enjoyed the aromas emitting from the slow cooker, and the creamy tomato soup turned out great! Knowing that this recipe works, I am thrilled to share it with you!

But first, here are some food safety tips when using a slow cooker:

  • In case of a power outage:
  • If the food is fully cooked – eat it within 2 hours.
  • If the food is partially cooked – discard it.
  • Use storage containers to refrigerate ingredients overnight. Do not use the slow cooker insert for refrigeration, as a cold insert will take a long time to heat up.
  • Do not use your slow cooker to reheat food, it will take too long to reach a safe temperature.

For other safety measures when using a slow cooker, visit eatingwell.com. Try this delicious recipe and share your results with us!

Slow Cooker Creamy Tomato Soup
Prep Time
15 minutes
Cook Time
240 minutes
6 servings


1 tbsp (15 ml) butter
2 (medium) onions, chopped
2 (medium) carrots, chopped
4 (medium) garlic cloves, finely minced
1 tsp (5 ml) white sugar
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
1 tsp (5 ml) dried basil
1/4 cup (60 ml) tomato paste
28 oz (796 ml) crushed tomatoes
3 cups (750 ml) low sodium chicken broth
1/2 cup (125 ml) sun-dried tomatoes, chopped, drained and oil-packed
3/4 cup (175 ml) 10% cream


  1. Heat butter over medium heat in a skillet. Add onions, carrots, garlic, sugar, salt, pepper, basil and tomato paste. Cook for 7 minutes, stir occasionally.
  2. Transfer the mixture to a slow cooker. Stir in canned tomatoes, broth and sun-dried tomatoes.
  3. Cook in slow cooker for 8 hrs on low setting or 4 hrs on high until vegetables are soft.
  4. Transfer soup to a blender or food processor and puree until smooth. (An immersion blender can be used directly in the slow cooker pot to save you time and washing more dishes!)
  5. Transfer back to slow cooker and stir in cream. Add more salt and pepper if needed.
  6. Cook for 15 minutes until steaming.
  7. Serve hot with crusty bread or a sandwich.