We made this slow cooker recipe a few nights ago, and it was so delicious that I had to share. What’s a better way to get in the Fall mood than to have some yummy hot soup for dinner? Now, being a newbie in the kitchen, I had never made my own soup before. But now that we’ve completed the Whole30 program and are eating a paleo diet, I’m having to up my game in the kitchen a bit. That being said, I love slow cooker recipes because 1) they’re easy, 2) they’re yummy, and 3) they make the whole house smell great. So yes, back to the tomato soup. We found this recipe in our Make Ahead Paleo book and wanted to give it a try. It does take a little more prep work than the average crockpot recipe, but I think it’s a great one to do on the weekend.



  • 12 cups of fresh tomatoes (about 12 large on the vine or roma tomatoes)
  • Olive oil for drizzling
  • 10 or more slices of bacon (the extra is for putting on top, so feel free to make more for leftovers!)
  • 2 medium chopped yellow onions
  • 2 cups of chopped carrots
  • 2 cups of chopped celery
  • 5 cloves of minced garlic
  • 2 cups of chicken or beef broth
  • 1 bay leaf
  • 1 cup coconut milk (optional – makes it creamy)
  • Garnish (cilantro, parsley, or green onion)
  • Salt and pepper to taste
  • Preheat your oven to 450 degrees.
  • Wash tomatoes, cut off the stems, and slice them in half. Place tomatoes cut-side up on a baking sheet (lined with foil) and drizzle olive oil and sprinkle of salt on top. Place baking sheet in the oven for 30 minutes.
  • While the tomatoes bake, cook the bacon over medium heat so that it’s nice and crispy. Once the bacon is done, set it aside being careful to leave the grease in the pan.
  • Chop the onions, carrots, and celery, and add them to the pan with the bacon grease. Cook for about 8-10 minutes until the veggies are soft, stirring occasionally. Once the veggies are ready, add in garlic and stir for an additional 1-2 minutes.
  • Add contents of the pan to the slow cooker, along with the broth, bay leaf, most of the cooked of the bacon (chop it up and leave some for garnish) and the tomatoes once they’re baked and ready.
  • Cook on low for 4-6 hours.
  • When the soup is done, remove the bay leaf and add coconut milk if desired.
  • As far as the consistency of the soup goes, you have a few options. First, you can leave it as it is so that it’s a bit chunkier. If you want the soup to be on the creamier side, you can use an immersion blender to get everything nice and smooth. Either way, it tastes great.
  • Add bacon, garnishes (green onion, cilantro, or parsley), a little pepper and you’re ready to serve!

I would say this yields about 5-6 servings. Mr. Deer and my mom and I had it for dinner one night and had plenty for leftovers the following night. It really was delicious, and the bacon on top was awesome. I highly recommend giving it a try!

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What are some of your favorite slow cooker recipes?