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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 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • Fresh tomatoes 2 pounds, ripe: Provide the sweet, tangy base.
  • Onion 1 small, chopped: Adds sweetness and depth to the soup base.
  • Garlic 2 cloves, minced: Adds savory aromatic depth.
  • Olive oil 1 tablespoon: Helps roast and enrich flavor.
  • Salt 0.5 teaspoon: Enhances overall taste.
  • Black pepper 0.25 teaspoon, freshly ground: Adds mild spice.
  • Vegetable broth 1½–2 cups: Helps achieve smooth, pourable soup consistency.

Equipment

  • Slow cooker
  • Blender or immersion blender
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Wash and cut tomatoes into halves.
  2. Roast tomatoes in oven at 425°F (220°C) for 25-30 minutes until slightly charred.
  3. Chop one small onion and add it to the slow cooker with the tomatoes.
  4. Add minced garlic evenly.
  5. Drizzle olive oil over tomatoes.
  6. Sprinkle salt and black pepper.
  7. Cook on high for 2–3 hours to roast.
  8. Reduce heat to low and continue cooking.
  9. Avoid frequent stirring; keep lid closed and check only near the end.
  10. Once softened and caramelized, add vegetable broth.
  11. Let mixture cool slightly before blending, or use an immersion blender directly in the pot.
  12. Blend mixture until smooth.
  13. Taste and adjust seasoning if needed.
  14. Serve warm.