I’ve made many a tomato soup in my day. This recipe is by far my favorite. It’s easy, it’s comforting, it’s healthy. A simple version made with simple clean stuff… just veggies, herbs, seasonings, and broth. That’s it. Which means the soup itself is both Whole30 and Paleo compliant. Hard to believe a dairy-free soup can be so creamy and delicious!
{If you are a dairy-doer, I’ve included optional parmesan crisps in this recipe that take things to the next level… a crunchy, salty, cheesy, delicious level.}
This slow-cooker version is a spin-off of the Fave Tomato Soup Recipe on my blog. Same ingredients, but it’s done in the slow cooker for those slow-cooker lovers out there (me, me!).
While most of the ingredients remain the same, the broth amount must be adjusted to balance out the liquids (that’s one thing that changes when slow cooking). I’ve been asked by many to make a slow-cooker version of this soup. Rightfully so- slow cooking makes life better. It makes hefty batches, it makes things easy, and it cooks while you sleep. Triple bonus.
Speaking of extra batches, my stove-top recipe on the blog makes enough soup for about 4 servings… this slow cooked version can make a lot more (you can go as big as your Crock Pot will let you). I actually just made a triple batch in my slow cooker just this week. I made some soup for a new-mommy friend, and wanted to have a little extra for me too. So I tripled the recipe, cooked it all down while I slept, and woke up to a seriously gigantic batch of soup ready to go in the morn. Gotta love that.
Crock-Pot Paleo Tomato Basil Soup: The Players
These amounts make a small batch- approx four bowls- it can easily be doubled or tripled for large-batch making too!
to roast tomatoes…
2 lbs fresh tomatoes (any variety works)
3 tbsp olive oil (your olive oil is probably fake; where to buy REAL olive oil)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp balsamic vinegar
for the soup…1/2 cup chopped carrot (1 large stalk)
1/2 cup chopped celery (1 large stalk)
2 cups diced yellow onion (1 medium onion)
1 tbsp chopped garlic (2 large cloves)
1/2 cup chopped fresh basil
1 bay leaf
1/2 cup chicken broth (homemade or good quality store-bought)
1/2 tsp herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 tbsp ghee or butter
optional garnish: fresh basil and parmesan crisps (see below)
note: I use an immersion blender for all soups- makes life soo much easier! I use this one– it comes with a blender and food processor- double goodness.
Crock-Pot Paleo Tomato Basil Soup: The How-to’s
- Preheat oven to 450 degrees
- Slice tomatoes in quarters, or in half for smaller guys.
- Lay them in a large baking pan with the salt, pepper, olive oil, and balsamic.
- Toss it all together.
- Roast them on the top rack for about 20 minutes
- Meanwhile, chop the carrots, celery, onion, and garlic.
- Add ghee or butter to a large pan over medium heat.
- Add the carrots, onion, celery, garlic, herbs de provence, salt, and pepper.
- Stir and saute for about ten minutes (timing works out so that the veggies and tomatoes are done about the same time).
- Add the sautéed veggies to the Crock Pot.
- Add roasted tomatoes and chicken broth.
- Stir in the chopped basil and bay leaf.
- Cook on low for 5-7 hours, or on high for 3 1/2. (I’ve let mine cook on low for 7 and then just sit on warm overnight- totally fine.)
- Once done, remove bay leaf (or leaves if a triple batch like this one!)
- Using an immersion blender, blend the soup until smooth. Alternatively, you could use a standard blender, blending in batches. I like to leave mine just a taaad chunky, but it’s a personal preference kinda thing. 🙂
- That’s it. Taste and adjust seasonings as desired. Depending on how juicy the tomatoes were, the broth used etc, flavors can change… make it how you want it!
- Ladle into bowls…
- If making little parmesan crisps…
- Grate parmesan cheese with the smallest greater setting.
- Lay little piles of parm on a baking sheet (not pictured, but I highly recommend using parchment paper for easy removing).
- Bake at 450 degrees for about 5 minutes, until melted and lightly golden.
- Let cool, then remove. there, parmesan crisps… good luck not eating them all at once! (I’d make lots of I were you.) 😉
- Top the soup with some part crisps and a basil leaf.
- Gobble and enjoy!
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How is this dairy-free when you use butter/ghee (clarified butter) in it?
Great question! Technically ghee is clarified butter, however it is safe for nearly all (approx 99%) people with lactose-sensitivities, and therefore is often considered a safe “dairy-free” item in the Paleo and Real Food world (this is because the milk solids are removed during the cooking process). If you choose not to use it, no problem at all… use whatever you use in your kitchen instead. 🙂
Great question. For nearly all people who are lactose intolerant, ghee is fine since the impurities are separated and removed during the cooking process. While technically this doesn’t make it dairy-free, you are correct, most people agree that eating ghee is still legit on a dairy-free diet. Of course if you’d prefer, use olive or avocado oil instead. 🙂
Want to try this soooo bad! Question: It says “Add theocrats” above the first saucepan pic. Is that a typo, abbreviation, or something else I’m unsure of? Also, what is herbs de Provence? Thanks so much!!
LOL, how did I miss that?! Thank you for pointing that out… I just fixed it. It’s “add the carrots” haha. 🙂
Yummm…but defintely needs some raw cream…
You just might be surprised! 😉
I think you’ll be surprised! 😉
Looks delicious! Any idea if this freezes well? I’d like to make a big batch in advance and defrost & reheat.
Hi Deirdre!
I haven’t personally tried freezing this soup, but I am almost certain it would work just fine! Let me know how it goes!! 🙂
How much can you fit in a 6 quart slow cooker?
Hi Baron,
I use a 6 qt slow-cooker for this and found the amounts given to be a perfectly snug fit! Hope that helps. 🙂
Amazing recipe pics you have shared with us. Great recipe you are shown on the website. I have a question from you. Can I add some dry fruit and cream to make the soup tasty?
Hi Malin,
Certainly you can play with this recipe to make it how you want, but I can’t speak to dried fruit specifically as I’ve never tried. Please let us know how it goes if you do!
Hello! What is the serving size? I would be cooking for one so I would like to know how many servings this would make. Thanks!
Hi Ashley!
As noted, this makes approx four good bowls- great for leftovers if you’re cooking for just one! (As I am often.) 🙂
I made this using fresh tomatoes (not sure what variety) and fresh basil. It is delicious and those parmesan crisps…to die for!!!
Hi! I just made this. It smells amazing! But using your measurements exactly, the soup doesn’t even fill a 1/3 of my standard large crock pot. I had to pour it into a smaller pot and cook on the stove instead. It makes about 4-6 cups. I’ll measure exactly when it finishes.
Measured finished soup – exactly 4 cups/32oz/1 qt.
So I really want to make this as it sounds like a wonderful, whole30 compliant breakfast, however I can’t flipping find fresh basil anywhere! I know fresh would be better than dried, but do you think dried will still work? And do you have a suggestion on quantity?
I made a double batch of this wonderful soup…I added full fat coconut milk for a creamy tomato basil soup. I cooked it for 7 hours overnight. A slight difference: I had made roasted, Italian herbed tomato sauce from San Marzano tomatoes, so I used that, plus a large can of Cento Chef Cut tomatoes. Wonderful! Thank you Natalie!
I love love love this soup. I love that it’s easy AND paleo! I love it exactly as the recipe says and I also like it with a splash of coconut milk stirred in. I’m dairy free so the coconut milk gives me the creamy cheesy taste I miss out on omitting those Delish looking parm crisps. Thanks again for the recipe!
Is there a mis-print on the amount of liquid for the crock pot recipe? It only calls for 1/2 cup & the stove top method is 1 quart PLUS there’s also more liquid with the cream. I awoke to a burnt mess unfortunately; really want to try it again.