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Slow Cooker Tomato Soup is a comforting and hearty dish that is perfect any time of the year! Made with garlic roasted tomatoes to enhance the flavors! #slowcooker #crockpot #tomatosoup #souprecipes #sweetandsavorymeals

Slow Cooker Tomato Soup

Slow Cooker Tomato Soup is a comforting and hearty dish that is perfect any time of the year! Made with garlic roasted tomatoes to enhance the flavors!

Course Main Course, Soup
Cuisine American
Keyword Slow Cooker Tomato Soup
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 servings
Calories 197 kcal
Author Catalina Castravet

Ingredients

Garlic Roasted Tomatoes:

  • 3 lbs cherry tomatoes washed and halved lengthwise
  • 10 cloves garlic peeled and smashed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herbs

Soup:

  • 1 sweet onion diced
  • 1 red bell pepper deseeded and diced
  • 3 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 teaspoon dried basil leaves
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half and half

Garnish:

  • 1/2 cup grated parmesan cheese
  • Fresh basil leaves

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place tomatoes and garlic cloves on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt, pepper, and dried Italian herbs, roast for about 25 minutes, or until the tomatoes are soft and charred on the tops.
  3. Remove tray from oven and transfer the tomatoes and garlic to the slow cooker with all the juices from roasting.
  4. Add the diced onion, red bell pepper, season with dried basil, red pepper flakes, salt, and pepper.
  5. Add the tomato paste and broth, stir to combine.
  6. Cover and cook on High for 3 hours or on Low for 6 hours.
  7. When there are 30 minutes of cooking remaining, stir in the heavy cream, cover and cook for 30 minutes.
  8. Using an immersion blender or a Vitamix, puree the mixture until it’s very smooth. I transferred the soup in two batches into the blender to puree it, but if you use an immersion blender you can puree the soup directly in the crockpot.
  9. Serve garnished with grated parmesan cheese and fresh basil leaves.
  10. Store in the fridge for up to 3-4 days or freeze for later.
Nutrition Facts
Slow Cooker Tomato Soup
Amount Per Serving
Calories 197 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 1005mg44%
Potassium 754mg22%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 13g14%
Protein 8g16%
Vitamin A 2339IU47%
Vitamin C 81mg98%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.