Ingredients
Equipment
Method
- Arrange the halved tomatoes on the slow cooker insert, drizzle with a tablespoon of olive oil, and toss gently to coat. Cover and let them cook on low for 4 to 6 hours until they are soft and bursting with flavor.
- About halfway through cooking, add the peeled garlic cloves on top of the tomatoes so they roast and develop a sweet, mellow flavor.
- Once the tomatoes are tender and fragrant, use a slotted spoon to transfer the roasted tomatoes and garlic into a blender, discarding any excess liquid if desired.
- Puree the mixture until smooth and silky, then pour it back into the slow cooker or a pot. Season with salt and pepper to taste, adjusting the flavor with additional basil or olive oil if desired.
- Warm the soup on low or over gentle heat until it’s hot throughout—about 10 minutes—stirring occasionally to prevent sticking.
- Spoon the hot tomato soup into bowls, garnish with fresh basil leaves, and drizzle with a little olive oil. Serve immediately for a cozy, flavorful meal.
Notes
For a richer flavor, stir in a teaspoon of tomato paste or a splash of balsamic vinegar before serving. Always keep an eye on the garlic while roasting to avoid over-browning, which can cause bitterness.