Crisp October air means the beginning of soup season! But if you’re like me and short on time, slow cooker soup is definitely the way to go. Not only will you have a delicious meal waiting for you when you get home for work or running around, your house will smell ah-mazing, too!

Last week, the Bug had an ‘ear infechin’ and wanted the ultimate comfort food: grilled cheese and tomato soup. I’m a firm believer that the quality of your cooking depends on the quality of your ingredients — so when I found San Marzano whole canned tomatoes on sale at Whole Foods, whipping up some tomato soup was a no-brainer. The tomatoes are a bit pricier than what you may be used to — but try them. I swear you will never go back!

Enjoy this sure-to-please-em-all recipe!

easy peasy slow cooker tomato soup

Adapted from Bon Appetit’s Creamy Tomato Soup recipe


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon of thyme
  • 1 medium onion, thinly sliced
  • two teaspoons of minced garlic
  • 1/4 cup tomato paste {or use sauce in a pinch}
  • 2 28-ounce cans whole San Marzano tomatoes {splurge, you won’t regret it!}
  • pinch of red pepper flakes
  • celery salt to taste
  • 10 fresh basil leaves
  • 1–2 teaspoons sugar, divided
  • sour cream {optional}


1. Dust of the slow cooker. Trust me, you’ll be grateful you did! Put in both cans of San Marzano whole tomatoes and turn heat to low.


2. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes.


3. Add sauteed onions and garlic to tomatoes. Put in tomato paste, celery salt, red pepper flakes, basil and sugar. Stir until combined.

4. Cook on low for 7-8 hours.

5. Use a blender to puree in batches or an immersion blender.  Ladle into bowls and top with a dollop of sour cream {optional}.


We served ours with grilled cheese sandwiches — Monterrey Jack cheese on sourdough. YUM!