Slow Cooker Roasted Tomato Soup
This roasted tomato soup is made by slow roasting fresh tomatoes and aromatics in the oven, then simmering them in a slow cooker to develop deep, smoky flavors. The final result is a velvety, rich soup with a smooth texture and a complex, layered taste profile, perfect for cozy meals.
Equipment
- Baking sheet
- Slow cooker
- Immersion blender
Ingredients
- 4 pounds fresh tomatoes heirloom or plum tomatoes work well
- 4 cloves garlic whole cloves, unpeeled
- 2 tablespoons olive oil for roasting
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 cup vegetable broth or chicken broth
- 1/2 cup heavy cream optional for creaminess
- Balsamic vinegar to taste balsamic vinegar to adjust acidity and flavor
Instructions
- Preheat your oven to 400°F (200°C). Arrange the tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat everything evenly.
- Roast for about 30-40 minutes, until the tomatoes are softened and slightly caramelized with some charred spots. The garlic should be fragrant and golden.
- Allow the roasted tomatoes and garlic to cool slightly. Squeeze the roasted garlic out of its skin and add it to the slow cooker. Transfer the roasted tomatoes using a spoon or tongs, placing them into the slow cooker as well.
- Add the vegetable broth to the slow cooker to help blend the flavors. Set the slow cooker to low and cook for 2 to 3 hours to deepen the flavors.
- Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Be careful of the hot liquid and blend until you reach your desired creaminess.
- Stir in the heavy cream for added richness, and season with additional salt, pepper, or a splash of balsamic vinegar to balance flavors. Adjust seasoning to taste.
- Pour the hot, smooth soup into bowls, garnish with herbs if desired, and serve warm. Enjoy the deep, smoky flavors in every spoonful.
