Go Back

Slow Cooker Roasted Tomato Soup

This roasted tomato soup is prepared by slow roasting ripe tomatoes to develop deep sweetness and smoky flavor, then blending them into a smooth, velvety consistency. The slow cooker method allows the flavors to meld gently, resulting in a rich, comforting soup with a slightly thickened texture and vibrant color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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

Method
 

  1. Preheat the oven: Set to 400°F (200°C)
  2. Prep tomatoes: Halve and place on a baking sheet with garlic
  3. Season and roast: Drizzle with olive oil, salt, and pepper; roast until blistered and caramelized
  4. Transfer to crockpot: Add roasted tomatoes and garlic
  5. Add remaining ingredients: Onion, broth, tomato paste, and herbs
  6. Cook: Cover and cook on LOW for 4–6 mins or HIGH for 2–3 mins
  7. Blend: Puree until smooth or desired texture
  8. Finish: Adjust seasoning and add cream or vinegar if using

Notes

For a hint of sweetness, stir in a teaspoon of honey or maple syrup if desired. You can also top with croutons or a sprinkle of grated Parmesan for extra flavor.