Slow Cooker Roasted Tomato Soup
This tomato soup is made by slow roasting ripe tomatoes, garlic, and aromatics in a slow cooker, resulting in a deep, smoky flavor. The blending of the cooked ingredients produces a smooth, velvety soup with rich, layered taste and a vibrant, reddish-orange appearance. The slow cooking process enhances sweetness and yields a cozy, comforting final dish.
Equipment
- Slow cooker
- Blender or immersion blender
- Ladle
Ingredients
- 2 pounds ripe tomatoes preferably plum or cherry tomatoes for sweetness
- 4 cloves garlic cloves minced
- 1 large onion chopped
- 2 tablespoons olive oil for roasting and finishing
- 1 teaspoon dried thyme or other herbs of choice
- to taste salt and pepper
- 1 tablespoon vinegar or lemon juice to brighten the flavor, optional
Instructions
- Chop the tomatoes into halves or quarters, and roughly chop the onion. Toss both with a tablespoon of olive oil to coat evenly.
- Spread the prepared tomatoes and onion in the bottom of the slow cooker, adding the minced garlic and thyme on top.
- Cover and cook on low for about 6 hours, until the tomatoes are deeply softened and the mixture is fragrant with roasted smells.
- Once cooked, use a ladle to transfer the warm mixture into a blender or carefully use an immersion blender directly in the slow cooker to puree until smooth.
- Pour the pureed soup back into the slow cooker or a pot; stir in the remaining olive oil, and season with salt and pepper to taste.
- Add a splash of vinegar or lemon juice to brighten the flavor; stir well and taste adjust the seasoning if needed.
- Heat the soup just until warmed through, then ladle into bowls and serve with crusty bread or a drizzle of olive oil for extra richness.
