Slow Cooker Curried Tomato Soup

Slow Cooker Curried Tomato Soup

Fall doesn’t officially start until the end of the month, but our garden is already making the transition.  The cucumbers stopped producing after a cold snap last week, and the tomatoes are soon going to be good only for green tomato chutney.  Last week I cleared some beds and planted garlic, kale, and shallots to overwinter, and the lawn is starting to develop a checkerboard of fallen leaves.  This soup is the perfect blend of late summer/early fall: loaded with ripe, garden tomatoes, but warming, easy, and full of flavor.  This is a really lazy soup because during the semester the weekends are the only time I can really cook with leisure.  I had about four pounds of beautiful heirloom tomatoes from our garden–Valencias and Pineapple varieties.

Heirloom tomatoes

To keep this lazy I used dehydrated, chopped onion, as I don’t like fresh onions in soup unless they are first cooked down in some olive oil.  If you want to use fresh onion just chop up about a cup, sweat it in some olive oil, and then toss it in the pot instead of the dried onion. I also left the skins on the tomatoes and just squeezed out around half of the seeds.  I wanted easy, and since I blended the soup at the end the texture was great.  If you want a silky-smooth soup you can remove all of the seeds and peels before cooking.  I know I have said this numerous times, but an immersion blender is your friend.  It’s a seriously easy way to turn soups and sauces into something rich and lush in texture–plus they are a snap to clean up.

Slow Cooker Curried Tomato Soup

Really simple, with lots of flavor.  I will be sad to see the tomatoes go.

Slow Cooker Curried Tomato Soup

Slow Cooker Curried Tomato Soup

Seasonal and Savory
Prep Time 10 minutes
Cook Time 4 hours
Course Soup
Servings 4


  • About 4 pounds of vine-ripened garden tomatoes, cored and chopped (peeled and seeded, if desired)
  • 1 cup water
  • 2 cups full-fat coconut milk
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • 2 tablespoons minced, dehydrated onion


  • Toss all of the ingredients in your slow cooker and set it on high. Cook for 3 1/2 to 4 hours, then carefully blend the hot soup to the texture you prefer. Taste and adjust the salt, if needed. If you prefer to cook this on low, it will take 5-6 hours. Serve the soup hot, garnished with chopped, fresh cilantro, if you like.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating