Few dishes evoke warmth and comfort like a rich, roasted tomato soup. This Slow Cooker Roasted Tomato Soup is more than just a meal — it’s a memory in the making.
I first tried roasting tomatoes for soup on a rainy afternoon, and the caramelized aroma filling the kitchen instantly lifted my spirits.
The slow cooking deepens the flavors, blending the sweetness of roasted tomatoes with the aromatic freshness of basil, resulting in a velvety soup that is perfect for cozy evenings or casual gatherings.
If you love comforting soups, you might also enjoy pairing it with Spicy Roasted Butternut Squash Ginger Soup for a fall twist or serving alongside Slow Cooker Maple Bacon Baked Beans for a heartier spread.
Why I Love This Recipe?
- Pure nostalgia—my childhood kitchen smells wafting through the house, long before the first spoon.
- Joy of simplicity—throw ingredients in and forget about it for hours.
- The chaos of flavors from roasted tomatoes, garlic, and herbs meld perfectly.
- A sense of pride in making something so hearty with minimal fuss.
- The relief of having dinner ready without the exhaustion of last-minute prep.
Ingredients That Build Layers of Flavor
Every ingredient contributes to the rich, comforting profile of this soup:
- 2 pounds ripe tomatoes, quartered: The base of the soup, roasting enhances their natural sweetness and concentrates flavour.
- 4 whole garlic cloves: Roasting garlic mellows its pungency while adding a subtle depth to the soup.
- 1 tablespoon olive oil: Helps caramelise the tomatoes and garlic for richer flavour.
- 1 teaspoon salt & 1/2 teaspoon black pepper: Balances and enhances the natural taste of the tomatoes.
- 1 bunch fresh basil: Adds an aromatic herbal note; some leaves go into the soup, while a few are saved for garnish.
- 1 cup vegetable broth (optional): Adjusts consistency, making the soup thinner if desired.
Equipment
- Slow cooker
- Baking sheet
Step-by-Step Instructions – Creating Velvety Soup
The method ensures a deeply flavoured, smooth soup that’s both comforting and versatile:
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Spread quartered tomatoes and whole garlic on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25–30 minutes until caramelised and fragrant.
- Transfer to the slow cooker: Add the roasted tomatoes and garlic to the slow cooker. Tear some fresh basil leaves and mix in for extra flavour. Add vegetable broth if you prefer a thinner soup.
- Slow-cook: Cover and cook on low for 4 hours, allowing the flavours to meld and deepen.
- Blend until smooth: Remove basil stems. Use an immersion blender or regular blender to purée the mixture until velvety. Be cautious of hot splashes.
- Adjust seasoning: Return the soup to the slow cooker or a pot, taste, and add extra salt or pepper if needed.
- Serve: Warm until steaming and garnish with freshly chopped basil leaves. Pair with crusty bread for a satisfying meal.
Slow Cooker Roasted Tomato Soup
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Spread the quartered tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes until the tomatoes are caramelized and fragrant.
- Transfer the roasted tomatoes and garlic into your slow cooker. Tear some fresh basil leaves and add them for extra flavor. Pour in the vegetable broth if you prefer a thinner soup or leave it out for a richer base.
- Cover and cook on low for 4 hours, allowing the flavors to meld and deepen. The aroma will be warm and inviting as the ingredients gently simmer together.
- Carefully remove the basil stems and discard. Using an immersion blender or regular blender, blend the mixture until smooth and velvety. Be cautious of hot splashes when blending.
- Return the blended soup to the slow cooker or transfer to a pot. Taste and adjust the seasoning with additional salt and pepper if needed.
- Warm the soup just until steaming, then serve garnished with freshly chopped basil leaves. Enjoy with crusty bread for a satisfying meal.
This roasted tomato soup is more than just comfort food; it’s a quiet reminder that good things often come from simple, slow efforts.
The deep flavors and natural sweetness achieved through roasting and slow cooking elevate everyday ingredients into something memorable. It’s perfect for anyone craving warmth and ease, especially during busy seasons or when company unexpectedly drops by.
And honestly, once you master this method, you’ll find yourself reaching for those ripe tomatoes and a trusty slow cooker more often. It’s a cozy ritual that can turn an ordinary day into a moment worth savoring. So, embrace the chaos, enjoy the smells, and let this soup do its quiet magic.
Easy Swaps for a Flexible Roasted Tomato Soup
Even if you don’t have every ingredient on hand, this soup remains versatile. A few smart substitutions can help you achieve the same comforting flavors without compromise:
- Tomatoes: If ripe fresh tomatoes aren’t available, use canned whole or diced tomatoes. Opt for fire-roasted canned tomatoes for extra depth.
- Garlic: Garlic powder or roasted garlic paste can replace fresh cloves in a pinch, though fresh gives the best aroma.
- Olive Oil: Any neutral oil, such as vegetable or avocado oil, works for roasting, though olive oil adds a subtle richness.
- Basil: If fresh basil isn’t on hand, dried basil or even a small sprig of fresh oregano or thyme can add herbal notes. Add dried herbs earlier in the cooking process to bloom the flavours.
- Vegetable Broth: For a creamier texture, substitute with chicken broth or even water combined with a dash of cream or milk.
These swaps ensure your slow cooker roasted tomato soup can be made with what’s on hand, without losing its signature sweet, roasted, and aromatic character.
Delicious Twists to Elevate Your Roasted Tomato Soup
While the classic slow-cooked roasted tomato soup is comforting on its own, small variations can turn it into something exciting and versatile. Here are some ideas:
- Creamy Tomato Soup: Stir in ¼–½ cup of cream, coconut milk, or cashew cream after blending for a rich, velvety texture.
- Spicy Kick: Add a pinch of red chili flakes, cayenne, or smoked paprika to give the soup a subtle heat that pairs beautifully with the roasted sweetness.
- Cheesy Delight: Top with grated Parmesan, crumbled feta, or a swirl of cream cheese for an indulgent twist.
- Roasted Veggie Boost: Roast carrots, bell peppers, or red onions along with the tomatoes to add depth and a natural sweetness.
- Herbal Infusion: Experiment with thyme, rosemary, or oregano along with basil for a fragrant, Mediterranean-inspired variation.
- Chunky Style: Reserve a few roasted tomato pieces before blending, then fold them back in for a more rustic, textured soup.
These variations allow you to customize your slow cooker roasted tomato soup according to your taste, occasion, or what’s available in your pantry, ensuring every bowl feels unique and delightful.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
