Slow Cooker Tomato Soup


  • SOUP:
  • 2 tablespoons unsalted butter
  • 3 (14.5-ounce) cans diced tomatoes, drained well, juice reserved
  • 1 onion , minced
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth , plus extra as needed
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 2 teaspoons dry sherry (I used cooking sherry)
  • Pinch cayenne pepper
  • 6 slices high-quality white bread (crusts removed)
  • 3 Tablespoons melted butter
  • Salt & pepper


  1. Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
  2. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
  3. Discard bay leaves. Working in batches, puree soup in a blender until smooth, then transfer to large saucepan. Sir in cream, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
  4. To make croutons: Cut bread into 1/2-inch cubes. Place in a medium bowl and gently toss with melted butter and salt and pepper. Spread onto a rimmed baking sheet and bake at 350 degrees until golden brown and crisp (about 20 to 25 minutes), tossing halfway through baking time. Let cool and serve with soup.