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.