Slow Cooker Roasted Tomato Soup

This tomato soup is made by simmering ripe tomatoes, garlic, and herbs in a slow cooker until tender and flavorful. The resulting dish has a smooth, velvety texture with deep roasted notes and a rich, balanced flavor, perfect for serving warm with a garnish of basil.

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Slow Cooker
▢
Blender

Ingredients

▢ 2 pounds ripe tomatoes can use fresh or frozen
▢ 4 cloves garlic roughly chopped
▢ 1 tablespoon olive oil for drizzling and flavor
▢ 1 teaspoon dried Italian herbs or fresh basil
▢ to taste salt and pepper
▢ 1 cup vegetable broth or chicken broth

Instructions

Place the ripe tomatoes on a baking sheet or directly into the slow cooker if preferred, then drizzle with olive oil and sprinkle with herbs, salt, and pepper.
Cover loosely and roast in the oven at 400°F (200°C) for about 20-25 minutes, until slightly caramelized and fragrant, or skip roasting and add raw to the slow cooker with other ingredients.
If roasting, transfer the tomatoes into the slow cooker along with the garlic and vegetable broth. If not roasting, just add all ingredients directly to the slow cooker.
Set the slow cooker to low and cook for 4 hours, allowing the flavors to meld and the tomatoes to break down into a flavorful sauce.
Once done, remove the lid and carefully blend the mixture using an immersion blender until smooth and silky, or transfer to a blender in batches to puree.
Taste the soup and adjust seasoning with additional salt, pepper, or herbs if needed.
Serve the soup warm, garnished with fresh basil, a drizzle of olive oil, or a splash of cream if desired.

Notes

For a richer flavor, let the soup sit for a few minutes after blending to allow flavors to settle. You can also add a pinch of sugar if the soup tastes too sour.

Nutrition