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Slow Cooker Roasted Tomato Soup

This roasted tomato soup is made by first caramelizing fresh tomatoes in the slow cooker, which enhances their natural sweetness and depth of flavor. The recipe involves roasting tomatoes and garlic until tender and then blending into a smooth, vibrant soup with a rich, simmered texture. The final dish is a velvety, deeply flavorful soup perfect for cozy days.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150

Ingredients
  

  • 6 cups ripe tomatoes halved
  • 4 cloves garlic peeled and roasted
  • 2 tablespoons olive oil for roasting and drizzling
  • 1 bunch fresh basil optional, for garnish
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Blender

Method
 

  1. 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.
  2. About halfway through cooking, add the peeled garlic cloves on top of the tomatoes so they roast and develop a sweet, mellow flavor.
  3. 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.
  4. 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.
  5. Warm the soup on low or over gentle heat until it’s hot throughout—about 10 minutes—stirring occasionally to prevent sticking.
  6. 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.