Hey there, soup lovers!
Are you ready to warm up with a cozy bowl of goodness?
Today, I’m sharing my favorite slow cooker tomato soup recipe.
It’s rich, creamy, and oh-so-easy to make! Just toss in your ingredients, set it, and forget it.
Perfect for those chilly days or when you want a comforting meal without the fuss.
Let’s dive into the details!
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-420 minutes |
| Total Time | 195-440 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 tsp sugar
- 1 tbsp olive oil (I like Pompeian extra virgin olive oil for this)
- 1.7 cups boiled water
- 2.6 lb vine-ripened tomatoes
- 2 tsp mixed herbs
- black pepper
- 4.6 oz red onion (roughly chopped)
- a handful of basil leaves (freshly torn for best aroma)
- 5 garlic cloves (lightly smashed)
- 1 vegetable stock cube
- 2 tbsp tomato paste
Step 1: Prepare and Roast the Tomatoes
Preheat your oven to 180°C (350°F).
Cut each tomato in half and place them in a baking tray.
Drizzle with olive oil and crush the cloves of garlic, then add them to the tray.
Roast the tomatoes for approximately 35 minutes, until they are soft and slightly caramelized.
Step 2: Transfer Ingredients to the Slow Cooker
Once the tomatoes are roasted, transfer the chopped red onion, roasted tomatoes, and any juices from the pan into the slow cooker.
Add two of the cloves of garlic by squeezing the soft garlic out of the skin.
Then, add the mixed herbs, vegetable stock cube, 400 ml (1.5 cups) of water, sugar, and tomato puree to the slow cooker.
Step 3: Cook the Soup
Cover the slow cooker and cook the soup on high for approximately 3 hours or on low for 6-7 hours.
This slow-cooking process will allow the flavors to meld together beautifully.
Step 4: Blend the Soup
Once the cooking time is complete, use a stick blender or jug blender to blend the soup until it reaches a smooth consistency.
Be careful if the soup is hot, and blend in batches if using a jug blender to avoid overfilling.
Step 5: Serve and Garnish
After blending, serve the soup in bowls.
Season with black pepper to taste, and garnish with some torn basil leaves for a fresh and aromatic finish.
Enjoy your homemade roasted tomato soup!
