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Slow Cooker Roasted Tomato Soup

This roasted tomato soup is made by slowly cooking ripe tomatoes and garlic in a slow cooker, allowing deep caramelized and smoky flavors to develop overnight. The finished soup has a smooth, velvety texture with rich, layered tomato and garlic notes, showcasing a beautiful deep red color.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes halved
  • 4 cloves garlic bulbs separated into cloves, garlic peeled
  • 1 tablespoon olive oil for drizzling
  • to taste salt and pepper for seasoning

Equipment

  • Slow Cooker
  • Baking sheet
  • Immersion Blender or Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then spread the halved tomatoes evenly on it. Drizzle with olive oil and season with a little salt and pepper.
  2. Roast the tomatoes in the oven for about 45 minutes, until they are soft, bubbly, and slightly caramelized around the edges. The aroma should be rich and inviting as they finish roasting.
  3. While the tomatoes are roasting, peel the garlic cloves and set aside. Once the tomatoes have cooled slightly, transfer them to the slow cooker along with the garlic cloves.
  4. Cover the slow cooker and set it to low. Let the tomatoes and garlic cook slowly for about 8 hours overnight, allowing the flavors to deepen and develop a smoky sweetness.
  5. Once the cooking time is up, open the lid and use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the mixture to a blender in batches and blend until silky.
  6. Taste the soup and adjust the seasoning with salt and pepper as needed. For an extra depth, a splash of balsamic vinegar can be stirred in at this stage.
  7. Serve the hot soup in bowls, garnished with fresh herbs or a drizzle of olive oil if desired. The velvety texture and rich flavor make it perfect for cozy days.

Notes

For a richer flavor, add a splash of cream or a handful of fresh basil before serving. Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.