Crockpot Tomato Bisque

Teressa Drenth


As always, our tomatoes have outgrown our ability to consume them, so I had to come up with some way to use them. Made a batch of this, served my family of 4 and froze the other half!

PS I like my tomato sauces and soups and salsas on the slightly sweeter side, so I always add some brown sugar. Not too much-just enough to reduce the acidity of the fruit.


☆☆☆☆☆ 0 votes

6 main course servings
15 Min
8 Hr
Slow Cooker Crock Pot


  • 4 c
    fresh tomatoes
  • 3 1/2 c
    chicken stock
  • 1 Tbsp
    oregano, dried
  • 6 oz
    tomato paste
  • 4 Tbsp
    basil, fresh
  • 1/2 tsp
    rosemary, dried and crushed
  • 1 clove
    garlic, finely minced
  • 1/2 c
    sour cream
  • 1/2 c
    whole milk
  • 1/4 c
    brown sugar
  • 1/4 c
    butter, salted
  • ·
    salt and pepper to taste

How to Make Crockpot Tomato Bisque


  1. In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
  2. Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
  3. Turn crockpot off, uncover and allow to cool for 1-2 hrs.
  4. In a blender or food processor, blend remaining ingredients in batches with the warm soup and place in large saucepan. Return to a rolling boil and serve.

Printable Recipe Card

About Crockpot Tomato Bisque

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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