Slow Cooker Tomato-Basil Soup with Rosemarried

The northeast is recovering from the massive snowfall we had Thursday night, nearly an inch fell….sigh.   I know we’re going to get hit before the winter is over, and I just want to get it over with, not to mention I could certainly use a snow day (or two).  It has been a strange weather year, but I shouldn’t complain, we’ve been lucky to have such unseasonably warm weather, and unless your a skier, the lack of snow has been a bonus.  It’s also hard to believe how far into the school year we already are, next week is Valentines Day and we’ll be half way through February.  Every year just seems to go faster and faster…..sigh, but enough of that it’s Guest Post Friday, so let’s get started!

Just a little over a year ago I was asked to join a recipe swap, and because of that swap I met some wonderfully talented people.  Today it’s my great pleasure to introduce to you one of those bloggers, Lindsay from Rosemarried.   The tagline on her blog really says it all…. Seasonal, Local and In Love .  When Lindsay says shes in love, she’s not only speaking about her husband, but also about the city of Portland and all of the amazing local products that she finds there.  I think it’s safe to say that  Lindsay is just in love with food, and if you’ve ever been to Rosemarried, you will certainly agree that it shows in every dish that she shares with us.  Each creation is crafted with love….

Now for those of you that have never had the pleasure of stopping by to see what Lindsay had shared with us, you are in for a treat, I know you’re going to love Rosemarried, and that you’re also going to make a new friend!   So, sit back, relax, put your feet up and get ready for Portland’s Finest, as I give you Lindsay and……


Slow Cooker tomato Soup

First off, I’d like to state how honored I am to be guest posting on Chef Dennis’ site! I got to know Dennis through the Burwell General Store Recipe Swap, and we’ve both been part of the group for over a year now. Over the past year, I’ve come to respect Dennis as a chef, writer, and teacher. His blog is such a great resource for the blogging community, and his recipes never cease to impress me.

As for me? I live in Portland, Oregon, write a blog called Rosemarried and my focus is on whole foods and seasonal eating. However, I work a full time job, I’m on the board with my local farmer’s market, I do freelance writing and catering, and am always on the go. While I’m passionate about eating whole and healthy foods, it’s hard to actually cook this way in the midst of a hectic schedule! Thus, my cooking reflects the struggles of a working woman who’s doing her best to support a diet that is local and seasonal. (Side note: for those of you who’ve seen Portlandia, I’ll admit that the show is pretty spot on. The dream of the 1890’s is alive in Portland!)

But, back to the recipe!

I wanted to make something extra special for my guest post. I thought about it for awhile, and eventually decided to make a Slow Cooker Tomato Soup. It may sound like an odd choice to some – it’s just plain old tomato soup — but there are many reasons why I think that tomato soup is a special dish. First off, I am of the firm opinion that there’s nothing better in the world than a good bowl of tomato soup (paired with a grilled cheese sandwich, of course!). I have so many childhood memories of eating Campbell’s tomato soup on cold, rainy winter nights. Really, there’s just something so nostalgic and comforting about tomato soup. Lastly, I thought that this soup fit within the color scheme of a certain upcoming romance-themed holiday. I’m not opposed to hearts and cupcakes and candy grams, it’s just that I’d rather express my love with a big bowl of tomato soup.

If you couldn’t tell, I’m quite fond of tomato soup. The funny thing is – I’ve never actually made tomato soup from scratch. I’ve been eating it from a can for all these years! However, I recently saw a great recipe for Tomato Basil Soup from Big Girls Small Kitchen and I was inspired to make my own rendition of the dish. I kept the base flavors the same, but I also added in a few of my own elements – smoked paprika, roasted red peppers, and just a touch of sour cream. The result is a rich and wonderful tomato soup, with a touch of spice and just a hint of sweetness from the roasted red peppers.

I chose to make this soup in the slow cooker, as my schedule is crazy this week and the prospect of having dinner ready when I walk in the door is nothing short of miraculous. I just put all the ingredients in the slow cooker in the morning and then dinner is magically ready for me when I get home. I love it! (Never fear! If you don’t own slow cooker, this recipe could easily be adapted for the stovetop.)

All of that to say, Happy Valentine’s Day! However you choose to celebrate (or protest!) the holiday, I do hope you enjoy the day. As for me, I think I shall make another batch of this tomato soup and share it with my love. If I’m feeling really fancy, I might even make grilled cheese sandwiches to go with it…

Slow Cooker Tomato Soup

4.9 from 8 reviews
Slow Cooker Tomato Soup
Prep time
Cook time
Total time
Recipe type: Soup
  • 2 (28 ounce) cans* whole tomatoes (*I used my own canned tomatoes, but if using store bought I’d highly recommend Muir Glenn Organic tomatoes!)
  • 2 tablespoons tomato paste
  • ¼ cup sour cream
  • 3 small carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion
  • 4 cloves of garlic, smashed
  • 1 cup roasted red peppers
  • 2 cups vegetable (or chicken) stock
  • ½ cup fresh basil, roughly chopped
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons sugar
  • Salt & pepper, to taste
  • ½ teaspoon red chili flakes
  • For garnish:
  • Fresh basil leaves, sliced thin
  • Shaved parmesan
  1. Preheat oven to 400 degrees. Toss onions, garlic, celery, and carrot with a small amount of olive oil. Spread in an even layer on a baking sheet, and roast in the oven for 15 minutes (or until tender and starting to brown). Remove from oven, and set aside.
  2. Place canned tomatoes (and juices), vegetable stock, tomato paste, basil, roasted red peppers, and roasted veggies (onion, carrot, garlic, celery) in your slow cooker. Add in seasonings (salt, pepper, paprika, cayenne, sugar). Cook on low heat for 6 hours, or until all vegetables are very soft.
  3. Using an immersion blender, puree the soup. Gently stir in sour cream. Add in extra vegetable stock (or water) if the soup is too thick. Taste, and adjust seasonings as needed.
  4. Serve warm, with thinly sliced basil and grated parmesan
**You could skip roasting the veggies and place them in the crockpot raw. However, I believe that roasting the veggies develops deeper flavors, and it only takes 15 minutes. If you have the time or energy, I highly recommend it!

I  really need to invest in a slow cooker, I see so many things that are made so well in one, and I definitely want to try that soup!  Now before you forget, head on over to Rosemarried and say hi to Lindsay, just don’t forget to tell her Chef Dennis sent you, and make sure you give yourself enough time to look around, you’re going to love all the flavorful creations that Lindsay has shared on her blog!

The first week without football is always a little rough on me, so Lisa will be sure to keep me busy!  Where ever you are, I hope you have a  wonderful weekend, stay warm, stay full and be happy!


  1. Oh, gosh, this soup sounds AMAZING! I’ve been searching for a yummy tomato soup, and yours will be next up. So nice to meet you…and thanks, Dennis, for another great guest post.

  2. A great soup! I have never made tomato soup in the slow cooker but i think it’s time I tried.

  3. I was just thinking about making some tomato soup the other day and was a bit sad that we won’t have tomatoes in season for a while longer. This is an excellent alternative that sounds delicious! Thanks for the inspiration. Have a great night!

  4. Beautiful soup, I agree with roasting the veggies. It gives them a whole new flavor!
    Great post 🙂

  5. Feels like ‘coming home’ to read Lindsay on Chef Dennis’s blog! Love the post as I love all Lindsay does. AND appreciate the verification that the dream of the 1890’s IS alive in Portland (am delayed in emailing to inquire after seeing Portlandia last week; actually liked the song!).

  6. Wow! This soup sounds amazing, and you can make it in your slow cooker. I love the idea of roasting the veggies, which would give the soup such a good flavor. Great guest post.

    Dennis, than you for another great guest blogger.

  7. Love the addition of smoked paprika and the idea of making this in a slow cooker, perfect for a winter day.

  8. excited to see a fellow Portlander here, and tomato basil is one of my favorite flavor pairings, this looks delicious!

  9. Oh, YUM! I love the addition of the roasted red peppers and smoked paprika… they seem like they would add such a lovely depth of flavor! The colors are simply beautiful, looks delicious!

  10. That soup is just an amazing color!! I’ve got to try it. Off to Rosemarried!

  11. I love tomato soup. I have made it once or twice myself but having a crock pot recipe is key. Great recipe!

  12. The color really does catch your eye-this looks to be bursting with fresh tomato flavor-yum! Also, I do love my slow cooker-great cooking method.
    Nice to see Lindsay guest posting here-she did bring a winner of a recipe!

  13. We still have had barely any snow up here. I shouldn’t say that though, because I may jinx us. Great soup, great guest post!

  14. It has been a very odd winter in the Northeast indeed. I am not complaining, but it is weird.
    Beautiful soup – looks like a perfect week night meal, since most of the work can be done while you are at…work.

  15. That soup looks perfect for a snow storm. I have to say that I’m glad that the worst kind of weather we get here is a sand storm. Wonderful guest blogger today! Lindsay, you certainly seem to live your passion-healthy and local food- in every aspect of your life. I’m off now to check out your blog! Have a great weekend!

  16. “Rosemarried” – LOVE it. And that tomato soup looks amazing!

  17. I love the idea of tomato soup in the slow cooker. Your blog posts are always an inspiration for me..

  18. Nice to meet you Lindsay! I’m a bit jealous of you living in Portland. I think the Columbia River Gorge is one of my most favorite places in this country. Since I live on the absolute other side of the U.S., my chances to get there are few and far between.

    You’re right about tomato soup too; it’s an absolute necessity where grilled cheese is involved! I love the complexity of the dish you’ve given us. The number of ingredients shows that it is delicious. I can tell that it’s perfectly thick for dipping a wedge of sandwich into as well. Big yum!

  19. It’s rainy and damp and cold out here in Texas today. I’m daydreaming of this beautiful soup!

    • That’s ok, because there are some days that I daydream about blue bonnets and the stariest skies…sigh, I miss Texas

  20. You got snow!? I am so jealous Chef, send some my way pleeeeaaasseee!!

    This soup is phenomenal! I love tomato soup, it is one of my comfort foods for some reason. I am not sure why. Looks so delicious!

  21. This one is a keeper! What a fantastic recipe. I love that it is a slow cooker recipe, as well, because we all know how convenient that is.

  22. Wow this looks absolutely amazing! Fabulous guest post! 🙂

  23. Thank you for sharing that warm cozy soup recipe! I love using my slow cooker and highly recommend getting one. Have a lovely weekend! 🙂

  24. This looks fantastic, and makes me want a slow cooker, pretty badly. Very nicely done! 🙂 great guest post.

  25. ooo i love the bright colors! and i love that portlandia video 🙂 we are in eugene and i swear every other person here brews their own beer…

  26. Thanks so much for the kind words, everyone! So glad you all like the recipe. And thanks again to Chef Dennis!!!!

  27. Yummy! I don’t have a slow cooker but I am seeing more and more recipes that are making me want to go out and get one! The soup looks really delicious! Thanks for sharing, Lindsay! 🙂 Another great guest post, Chef Dennis! 🙂

  28. This sounds amazing! I made my first slow cooker meal a couple of weeks ago (pulled pork) and I am now completely obsessed with slow cooker recipes.

  29. Nice soup Chef, My rice cooker says it is a slow cooker as well, but never used hat function before. I bet my husband would love it…he love tomato soups!!

  30. Dennis- I think I have 5 slow cookers at this point. I keep getting them as gifts. If I lived closer I’d give you one, or three. I have to say I so look forward to hockey season ending. Hubs is much more helpful around here during their down time. He watches football too but not as religiously as hockey. Think it’s in Canadian blood. Apparently it skipped me as I can’t stand it. Lol!

    Lindsay- I adore you, your blog, your lifestyle, your way of thinking and now your soup. I need to make this one for hubs. He would go crazy for this. Thanks for sharing this with us.xx

  31. This soup looks absolutely amazing! And you can’t get easier than the slow cooker…now to get some basil in the winter 🙁

  32. What color, Dennis. It is like sunshine, isn’t it? You did a great job with the soup… never had a slow cooker but do like the idea.

  33. I have really been wanting to try making my own tomato soup, and this looks so bold and delicious! And it’s cooked in a crockpot!

  34. LOVE the two of you together in one post! Printed this recipe… I may be making it on a certain upcoming Tuesday eve 🙂

  35. I hope this doesn’t sound too stupid but nowhere does it say what to do with the onion before you roast it. Peel it? Quarter it? Leave it whole with the skin on?

    Is fresh basil really seasonal in Portland? If so, I am envious.

  36. Wendelah – I’m sorry I didn’t specify with the onion! Yes, you should peel the onion and roughly chop it (into 1/2 inch pieces).

    With the basil, I grow a little indoors in the wintertime. If that doesn’t work, I cheat and buy some at the grocery store!

  37. Wow! This looks and sounds incredibly delicious. I must try it soon! Perfect for the cold rainy days we get here in Vancouver.

  38. Just tried this recipe with fresh garden tomatoes. It is delicious. Thank you for sharing.

  39. Just made this! SUPER yummy! : ) and I’m not that crazy about tomatoes!

  40. Christine says:

    Looks fabulous! Does anyone know the serving size? Trying to whip enough for 15 guests!

    • Christine says:

      Also, do you think I could get away with omitting the sugar? Or
      perhaps a suggestion for a healthier substitute? 🙂

      • hi Christine

        you can omit the sugar without any problems, it’s just to cut the acidity some. I wouldn’t replace it with any other sweetner. As for the serving size this makes about 3 quarts so depending upon how much you wanted to serve as a portion you can adjust the recipe to make enough for your guest.

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