This crockpot-roasted tomato soup is what I make when I want something familiar and comforting without having to hover over the stove. Roasting the tomatoes first adds a depth that canned soup just doesn’t have, and letting everything finish in the slow cooker makes the whole process feel calm and manageable. I usually make this on a weekend afternoon and let it gently cook while I attend to other tasks, knowing dinner is already taken care of.
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I’ve always loved tomato soup, but I wanted a version that felt richer without relying on a lot of cream. Roasting the tomatoes was the turning point—it concentrates their flavor and brings out a natural sweetness. Moving the rest of the cooking to the crockpot made it even better, especially on days when I wanted something homemade with very little hands-on time.
Recipe Origin or Trivia
Tomato soup has been a staple for generations, especially paired with bread or grilled cheese. Roasting tomatoes before turning them into soup is a more modern technique that builds flavor through caramelization rather than added fat or sugar.
Why You’ll Love This Recipe
- Deep tomato flavor: Roasting intensifies sweetness and richness
- Hands-off cooking: The slow cooker does most of the work
- Naturally comforting: Familiar flavors done thoughtfully
- Flexible texture: Blend smooth or leave slightly chunky
- Meal-prep friendly: Tastes even better the next day
- Simple ingredients: Easy pantry and produce staples
- Seasonally versatile: Works year-round
Chef’s Pro Tips for Perfect Results
- Roast until blistered: Dark edges mean better flavor
- Use ripe tomatoes: Fresh tomatoes shine here
- Blend carefully: Hot soup expands—work in batches
- Finish with acid: A splash of vinegar brightens everything
Kitchen Tools You’ll Need
- Large baking sheet: For roasting tomatoes
- Parchment paper: Optional, for easy cleanup
- Slow cooker: 5–7 quart size
- Blender or immersion blender: For pureeing
- Sharp knife and cutting board: For prep
Ingredients in This Recipe
- Fresh tomatoes: Roasted for sweetness and depth
- Olive oil: Helps tomatoes caramelize
- Onion: Builds the savory base
- Garlic cloves: Roast mellow and aromatic
- Vegetable or chicken broth: Forms the soup base
- Tomato paste: Adds richness and body
- Salt: Enhances tomato flavor
- Black pepper: Adds gentle warmth
- Dried basil or oregano: Classic tomato herbs
- Optional cream or milk: For added richness
- Optional balsamic vinegar: Brightens and balances
Ingredient Substitutions
- Fresh tomatoes → canned whole tomatoes: Roast drained tomatoes for depth
- Vegetable broth → chicken broth: Adds savory richness
- Cream → coconut milk: Keeps it dairy-free
- Dried herbs → fresh herbs: Add near the end
Ingredient Spotlight
- Roasted tomatoes: Caramelization brings natural sweetness
- Garlic: Roasting softens sharpness and adds warmth
Slow Cooker Roasted Tomato Soup
Ingredients
Equipment
Method
- Preheat the oven: Set to 400°F (200°C)
- Prep tomatoes: Halve and place on a baking sheet with garlic
- Season and roast: Drizzle with olive oil, salt, and pepper; roast until blistered and caramelized
- Transfer to crockpot: Add roasted tomatoes and garlic
- Add remaining ingredients: Onion, broth, tomato paste, and herbs
- Cook: Cover and cook on LOW for 4–6 mins or HIGH for 2–3 mins
- Blend: Puree until smooth or desired texture
- Finish: Adjust seasoning and add cream or vinegar if using
Notes
You can also try out other recipes
Kardashian Salmon Avocado Salad Recipe
Make-Ahead and Storage Tips
- Refrigerate: Store up to 5 days
- Freeze: Freeze in airtight containers up to 3 months
- Reheat gently: Stir well and add broth if needed
How to Serve This Dish
- Classic: With grilled cheese
- Simple: With crusty bread
- Light meal: Paired with a salad
Creative Leftover Transformations
- Pasta sauce: Toss with cooked pasta
- Grain bowls: Spoon over rice or farro
- Shakshuka base: Simmer eggs directly in the soup
- Sauce base: Use for baked dishes
Additional Tips
- Use a mix of tomatoes: Improves depth
- Roast extra garlic: Freeze for future soups
- Season gradually: Tomatoes vary in acidity
Make It a Showstopper
- Cream swirl: Adds contrast
- Fresh herbs: Basil or thyme brighten the bowl
- Serve hot: In warmed bowls for best flavor
Variations to Try
- Roasted red pepper tomato soup: Add roasted peppers
- Spicy tomato soup: Add chili flakes
- Creamy basil tomato: Stir in fresh basil and cream
- Smoky version: Add smoked paprika
- Tomato bisque style: Increase cream and butter
FAQ’s
- Can I use canned tomatoes?: Yes, roast them for better flavor
- Is this soup vegan?: Yes, without cream
- Can I make it smoother?: Blend longer or strain
- Does it freeze well?: Very well
- Can I skip roasting?: You can, but flavor won’t be as deep
- Is it gluten-free?: Yes
- Can I add cheese?: Stir in Parmesan or serve on top
- How do I reduce acidity?: Add a splash of cream or a pinch of sugar
- Can I double the recipe?: Yes, if your crockpot is large enough
- How long does it last in the fridge?: About 5 days
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
