Roasted Tomato Soup in the Crockpot

This roasted tomato soup is made by slow-cooking fresh or canned tomatoes in a crockpot until their sugars caramelize and develop a deep, smoky flavor. The process includes simmering with garlic and herbs to produce a velvety, richly flavored soup with a smooth texture. The final dish has a vibrant, luscious appearance and a comforting, layered taste with hints of sweetness and smokiness.

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Course: Main Course

Cuisine: Comfort Food

Prep Time: 10

Cook Time: 6

Total Time: 6

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Crockpot
▢
Blender

Ingredients

▢ 2 pounds heirloom or ripe tomatoes roughly chopped
▢ 4 cloves garlic minced
▢ 2 tablespoons olive oil for roasting and sautéing
▢ 1 teaspoon sea salt to taste
▢ 1/2 teaspoon black pepper freshly ground
▢ 1 cup fresh basil leaves chopped, optional for garnish

Instructions

Preheat your oven to 400°F (200°C) and toss the chopped tomatoes with a tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 25 minutes until they are bubbly and slightly caramelized at the edges.
While the tomatoes are roasting, heat a small amount of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it becomes golden and aromatic.
Transfer the roasted tomatoes into the crockpot, including any juices from the baking sheet. Add the sautéed garlic, remaining olive oil, salt, and black pepper. Stir lightly to combine.
Set the crockpot to low and let the mixture simmer uncovered for 4-6 hours. During this slow cooking, the tomatoes will soften further, sugars will caramelize, and flavors will deepen, filling your kitchen with a rich aroma.
Once the cooking time is complete, use an immersion blender directly in the crockpot to blend the soup until smooth and velvety. If you prefer a silky consistency, strain the soup through a fine sieve, pressing gently to extract all the flavor.
Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with chopped fresh basil if desired, and serve hot for a comforting, velvety tomato soup.

Notes

For a richer flavor, add a splash of balsamic vinegar during the final blending step. You can also top the soup with a drizzle of olive oil or a dollop of cream for extra richness.

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