Crock Pot Tomato Soup

I’ve been getting into the crock pot lately. That whole fix it and forget it quality is a wonderful thing. As fall is finally arriving, I’m starting to get in the mood for soup, so I devised this simple tomato soup.


  • 2 28 oz cans of whole tomatoes in juice
  • 1 medium onion, diced
  • 3 Tbsps granulated white sugar
  • 4 Tbsp beef stock (or in my case, leftover drippings from the pot roast I made last night, also in the crock pot)
  • 4 oz. fat free cream cheese, cut into 1/2 ” chunks


  1. Add both cans of tomatoes, the onion, stock, and sugar to crock pot. Cook on low for 6 hours.
  2. Using an immersion blender, carefully break up whatever is left of the tomatoes and blend until smooth.
  3. Add the cream cheese and repeat blending process until creamy.
  4. Garnish with fresh basil or thyme and a sprinkle of fresh grated parmesean cheese.
  5. Fabulous with grilled cheese sandwiches or on it’s own.

The entire pot (which makes about 6 cups of soup, I think) is 705 calories and half a gram of fat. I think it works out to around 117.5 calories per 1 cup serving.

Printable version.

This recipe on Key Ingredient.

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