We’ve made it to soup season pick #3, and this one might just be the most classic combo of the whole series: Crockpot Tomato Soup + Grilled Cheese. Some dinners don’t need to be impressive. They just need to be good and this one absolutely is.
This tomato soup is made with real, whole tomatoes slow-cooked until they practically melt, then blended into a rich, creamy soup with garlic and herb Boursin cheese stirred in at the end. Pair it with a classic grilled cheese for dunking, and you’ve got the ultimate cozy comfort dinner. 🍅🧀
This is soup season pick #3 – the classic combo you didn’t know you needed!
Table of Contents
Why You’ll Love This Soup
- Made with real tomatoes: No canned tomato soup here, this one starts with 3 pounds of fresh tomatoes.
- Rich and creamy: Garlic and herb Boursin cheese and heavy cream take this soup to the next level.
- Mostly hands-off: The slow cooker does the work while the tomatoes break down over several hours.
- Made for dunking: Pairs perfectly with a warm, crispy grilled cheese.
Crockpot Tomato Soup Ingredients
- 3 lbs tomatoes, halved and quartered
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled and chopped
- ⅓ cup heavy cream
- 1 tablespoon garden herb seasoning
- 1 garlic and herb Boursin cheese
- 1 teaspoon black pepper
For garnish:
- Freshly chopped parsley
- Sour cream
- Parmesan shavings
Directions
- Add the tomatoes, onions, and garlic to the slow cooker. Sprinkle with the garden herb seasoning and pepper, and stir. Cover and cook on low for about 6–8 hours, until the tomatoes are completely soft and fall apart when touched.
- Blend the vegetables with an immersion blender, or carefully transfer to a stand blender in batches.
- If using a stand blender, return the mixture to the slow cooker. Add in the Boursin cheese and heavy cream. Cover for a few minutes to let the cheese soften, then stir until smooth.
- Serve topped with fresh parsley, a sprinkle of fresh parmesan and a drizzle of sour cream or olive oil.
The Grilled Cheese
No tomato soup is complete without a grilled cheese for dunking! We kept ours classic – sourdough bread with sharp cheddar, buttered and griddled until golden and melty on both sides.
Want to switch it up? Here are a few ways to change up your grilled cheese:
- Bread swaps: Try Texas toast for extra crunch, a hearty multigrain, or even a French baguette split lengthwise for a fun twist.
- Cheese combos: Mix sharp cheddar with mozzarella for extra stretch, or add a slice of provolone or gouda for a deeper flavor.
- Add-ins: A few slices of tomato, a handful of fresh basil, a smear of garlic butter, or a drizzle of honey on the outside of the bread before grilling all take it up a notch.
- Spice it up: A thin layer of pepper jack or a sprinkle of red pepper flakes adds a little kick that plays well with the tomato soup.
Soup for dunking, grilled cheese for the win – dinner doesn’t get much cozier than this. ❤️
Tips for the Best Tomato Soup
- Tomato choice: Roma or vine-ripened tomatoes work great here, but really any ripe, in-season tomato will do.
- Consistency: For a thinner soup, add a splash of extra broth or water after blending. For a thicker soup, let it simmer uncovered for a few extra minutes.
- Make ahead: This soup reheats beautifully, making it a great one to prep ahead for the week. Or freeze it for later.
Three soups down, and soup season isn’t done with us yet! Check out our first Marry Me Chicken Soup and our second Chicken Enchilada Soup for more soup season inspiration. More cozy recipes are on the way over the next few weeks. Let me know in the comments if you make this one!
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