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Crockpot Tomato Soup

Crockpot Tomato Soup

This Crockpot Tomato Soup is velvety and bright, built on caramelized onions, whole plum tomatoes, and a touch of hot Hungarian paprika. It cooks mostly in a slow cooker (about 5 hours on low or 2–3 hours on high) and is finished with orzo and optional half-and-half for extra creaminess.
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Prep Time:10 minutes
Cook Time:5 minutes
Total Time:5 minutes

Equipment

  • large skillet
  • 5-quart or larger slow cooker
  • immersion blender
  • Blender or food processor

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium yellow onions chopped (about 3 cups)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 can whole plum tomatoes (28 ounces) with juices
  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 2 teaspoons kosher salt
  • 1 teaspoon hot Hungarian paprika
  • 1/2 teaspoon ground black pepper
  • 1/3 cup whole wheat orzo
  • 1/4 cup half-and-half optional, see recipe notes
  • freshly grated Parmesan cheese, chopped fresh basil or parsley Optional for serving

Instructions

  1. Heat the extra-virgin olive oil in a large skillet over medium-low heat. Add the chopped yellow onions and sauté for 15 minutes, stirring occasionally, until golden brown and very tender. Add the minced garlic and cook 1 more minute.
  2. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Transfer the sautéed onions and garlic to the slow cooker. Add the whole plum tomatoes with their juices, reduced-sodium chicken broth, 2 teaspoons kosher salt, 1 teaspoon hot Hungarian paprika, and 1/2 teaspoon ground black pepper; stir to combine.
  3. Cover and cook on low for 5 to 6 hours (or on high for 2 to 3 hours), until the tomatoes are very soft.
  4. Purée the soup until smooth with an immersion blender. If you do not have an immersion blender, carefully transfer the soup to a blender or food processor and purée in small batches.
  5. Stir in the whole wheat orzo, then increase the slow cooker heat to high and cook uncovered until the orzo is tender, about 20 to 30 minutes, stirring two or three times and checking the orzo for doneness. Stir in the half-and-half, if using, and top with freshly grated Parmesan and chopped basil or parsley as desired.

Notes

*Hot Hungarian paprika can be found in the spice section of many grocery stores and onlinehere. It gives the soup a rich, light smokiness and subtle heat. If you can’t find it, try substitutingsmoked paprikaand a pinch ofcayenne pepper. You can also use only cayenne or omit it from the recipe entirely. It won’t have quite as much flavor but will still be delicious.
If you use regular versus whole wheat orzo in the recipe, please note that your pasta cooking time may vary. I suggest checking it early.
FOR A RICHER SOUP: I do typically make this soup with the half-and-half, but on the day I shot the photos, I forgot to stir it in! It turned out to be a happy accident, as I learned the soup is still delicious without it. For a lighter soup, you can omit it. For a more creamy, comforting soup, go ahead and add it in. (It will add 80 additional calories to the whole batch, or 20 calories per serving.)
Don’t rush the onion saute! It’s important that they turn golden brown and are very tender. If you add them before they are fully cooked, their raw taste will create an off flavor in the soup.
TO STORE: Refrigerate soup in an airtight storage container for up to 1 week.
TO REHEAT: Rewarm soup gently in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.