Here’s a simple and comforting slow cooker ground beef tomato soup recipe—perfect for a hearty lunch or dinner.
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 cups beef or vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 1 tsp sugar to reduce acidity
- Optional: ½ cup small pasta (like ditalini) or cooked rice
Instructions
- Brown the ground beef
- In a skillet over medium heat, cook the ground beef until no longer pink.
- Drain excess fat.
- Combine ingredients in slow cooker
- Add cooked beef, onion, garlic, crushed tomatoes, broth, carrots, celery, basil, oregano, salt, and pepper.
- Stir well to combine.
- Cook slowly
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
- Optional additions
- If using pasta or rice, add it during the last 30 minutes of cooking.
- Adjust seasoning with salt, pepper, or a pinch of sugar if needed.
- Serve
- Ladle hot into bowls, optionally top with grated Parmesan or fresh parsley.
Tips
- For extra richness, stir in a splash of heavy cream at the end.
- You can also add corn, green beans, or bell peppers for more vegetables.
- Freeze leftovers in portions for a quick future meal.
If you want, I can give a shortcut version for slow cooker tomato soup with ground beef that takes under 30 minutes prep, so it’s almost effortless.
Do you want me to do that?
