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


1In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
2Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
3Turn crockpot off, uncover and allow to cool for 1-2 hrs.
4In 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.

About this Recipe

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