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For this tasty soup, you'll need: - 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste These ingredients work together to create a rich, flavorful soup. The ripe tomatoes bring sweetness, while the onion adds depth. Garlic gives it a nice kick. To take your soup to the next level, you can try: - ¼ cup heavy cream (for creaminess) - Fresh basil leaves (for garnish) Adding heavy cream makes the soup richer. Fresh basil not only looks great but also adds a fresh taste. If you have different needs, here are simple swaps: - Use low-sodium vegetable broth for less salt. - Swap heavy cream with coconut milk for a dairy-free option. - Try fresh herbs instead of dried for a bolder flavor. These substitutions keep the soup delicious while fitting your dietary goals. You can enjoy this soup no matter your preferences. First, you need to set your oven to 400°F (200°C). This heat will help roast the tomatoes well. While the oven heats, gather your ingredients. You will need 2 lbs of ripe tomatoes, 1 medium onion, and 4 cloves of garlic. Halve the tomatoes, quarter the onion, and leave the garlic unpeeled. Once the oven is ready, take a baking sheet. Place the halved tomatoes, quartered onion, and unpeeled garlic on it. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle some salt and pepper on top. Roast everything in the oven for 25-30 minutes. Look for the tomatoes to be soft and caramelized. This step builds great flavor. After roasting, let the veggies cool a bit. Carefully peel the garlic cloves. Then, add them to your slow cooker along with the roasted tomatoes and onion. Pour in 2 cups of vegetable broth. Add 1 teaspoon each of dried basil and dried oregano. Finally, stir in 1 teaspoon of sugar. This mix will create a tasty base for your soup. Now it’s time to cook! Cover your slow cooker. If you set it to low, let it cook for 4-6 hours. If you prefer it faster, set it to high for 2-3 hours. Both methods will work well. Just choose what fits your schedule best. When the cooking time is up, blend the soup. You can use an immersion blender for ease. If you don’t have one, transfer the soup to a regular blender in batches. Blend until it is smooth. If you want a creamier soup, stir in ¼ cup of heavy cream. Taste the soup and add more salt and pepper if needed. Enjoy your delicious roasted tomato soup! To get the best flavor, use ripe tomatoes. Look for firm, juicy ones. Halve them and place them cut side up on your baking sheet. This helps them hold their juices and get sweet. Roast at 400°F for 25-30 minutes. The goal is to caramelize them. This adds a rich taste to your soup. When blending, I like to use an immersion blender. It’s easy and keeps things simple. Just blend until the soup is smooth. If you use a regular blender, do it in small batches. This prevents spills and makes it safer. Always let the soup cool a bit before blending. Herbs and spices are key to great flavor. I use dried basil and oregano in this recipe. They add warmth and depth. You can also add thyme or rosemary if you have them. A little sugar balances the acidity of the tomatoes. Taste your soup before serving. Adjust the salt and pepper to your liking. Adding fresh basil leaves on top is a nice touch. It brightens the soup and adds color. {{image_2}} To make a vegan version of roasted tomato soup, simply skip the heavy cream. This soup stays creamy without it. The roasted tomatoes, onions, and garlic give it a rich taste. You can add a splash of coconut milk or cashew cream for a hint of sweetness and creaminess. This keeps the soup plant-based but full of flavor. You can easily boost the nutrition in this soup. Consider adding carrots or bell peppers while roasting. Chop them up and mix them with the tomatoes and onion. You can also add spinach or kale during the last half hour of cooking. They will cook down and add vitamins. This way, your soup will be both tasty and healthy. Garnishing your soup makes it look fancy and fun. Top each bowl with fresh basil leaves for color. A drizzle of olive oil adds shine and flavor. You can also sprinkle some croutons or toasted seeds for crunch. If you want a kick, add a dash of hot sauce or a sprinkle of chili flakes. These small touches make your soup not just good to eat but also lovely to see. To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This allows for expansion when it freezes. Seal the container tightly. Store it in the fridge if you plan to eat it within three days. When reheating, you have a few good methods. You can use the stove or the microwave. For the stove, pour the soup into a pot. Heat it on medium until warm, stirring often. For the microwave, place soup in a microwave-safe bowl. Cover it with a lid or wrap. Heat in 1-minute bursts, stirring in between until hot. If you want to freeze the soup, it’s easy! Pour the cooled soup into freezer-safe bags. Lay them flat in the freezer to save space. When you want to eat it, move the soup to the fridge the night before. This helps it thaw slowly. To heat, use the stove or microwave like before. Yes, you can use canned tomatoes. Choose whole or diced tomatoes. Drain some juice if needed. Canned tomatoes are often more sweet and rich. This can add a nice flavor to your soup. Make sure to adjust the seasoning. Taste as you go. Absolutely! You can make this soup on the stove. Start by roasting the tomatoes like in the recipe. Then, add the roasted veggies to a pot. Pour in the broth and spices. Simmer for 20-30 minutes. Use a blender to make it smooth. To change the serving size, you can double or halve the recipe. Just keep the same ratios for every ingredient. For example, if you need to serve 8, use 4 lbs of tomatoes. If you want to make less, use 1 lb. Always taste the soup. Adjust salt and pepper as needed. This blog post covered how to make a tasty Slow Cooker Roasted Tomato Soup. We discussed key ingredients, steps for roasting, and blending techniques. I shared tips for flavor and variations, plus storage advice. Each point helps you create a rich and delicious soup. Remember, cooking is about trying new things. Be creative with your ingredients! Enjoy your time in the kitchen and savor every bite of your homemade soup.

Slow Cooker Roasted Tomato Soup

Indulge in the rich flavors of homemade slow cooker roasted tomato soup! This cozy recipe features ripe tomatoes, onions, and garlic roasted to perfection and combined with aromatic herbs for a comforting dish. Easy to prepare, this soup simmers to bring out incredible flavors and can be made creamier with a splash of heavy cream. Don't miss out on this delicious recipe—click to explore and enjoy a warm bowl of goodness today!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

2 tablespoons olive oil

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

¼ cup heavy cream (optional for creaminess)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, place the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.

      Roast in the oven for 25-30 minutes, or until the tomatoes are caramelized and soft.

        Once roasted, carefully peel the garlic cloves and add them to the slow cooker along with the roasted tomatoes and onion.

          Pour in the vegetable broth, and add the dried basil, dried oregano, and sugar. Stir to combine.

            Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.

              After cooking, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.

                If you prefer a creamier soup, stir in the heavy cream and heat through.

                  Taste and adjust salt and pepper as needed.

                    Prep Time: 15 minutes | Total Time: 6 hours | Servings: 4-6

                      - Presentation Tips: Serve in bowls drizzled with a little extra olive oil and garnished with fresh basil leaves. Pair with crusty bread for a hearty meal.