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Slow Cooker Roasted Tomato Soup

This roasted tomato soup is made by slowly caramelizing fresh tomatoes in a crockpot, developing a rich, smoky flavor with a velvety texture. The slow roasting process enhances the natural sweetness of the tomatoes, resulting in a smooth, luscious soup with a depth of flavor and an inviting appearance. It is finished with simple seasonings for a comforting, homemade feel.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 2 pounds fresh tomatoes preferably ripe and flavorful
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for tossing the tomatoes
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 cup vegetable broth for blending into the soup

Equipment

  • Slow cooker
  • Ladle

Method
 

  1. Chop the fresh tomatoes in half and toss them with minced garlic, olive oil, salt, and pepper until well coated.
  2. Spread the seasoned tomatoes evenly in the bottom of the crockpot, making sure they are not stacked too tightly.
  3. Cover the crockpot with the lid and set it to low heat. Let the tomatoes slow roast for about 6 hours, until they are deeply caramelized and fragrant, filling your kitchen with a smoky aroma.
  4. Once finished, open the lid and use a ladle to carefully transfer the roasted tomatoes into a blender or food processor.
  5. Add vegetable broth to the blender, then blend until smooth and velvety, about 30 seconds. Adjust the thickness with more broth if needed.
  6. Pour the pureed soup back into the crockpot or a saucepan and warm gently over low heat for 10 minutes, allowing the flavors to meld together.
  7. Taste and adjust the seasoning with more salt or pepper if desired. Serve the soup hot, garnished with fresh basil or a drizzle of olive oil if you like.