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Slow Cooker Roasted Tomato Soup + VIDEO

Slow cooker roasted tomato soup is an easy & comforting soup that can be served year-round. The best part…there are less than 5 ingredients in this vegan soup recipe! After a quick roast in the oven, toss the ingredients in the crockpot or Instant Pot.

overhead shot of cooked roasted tomato soup in a white bowl

Slow Cooker Roasted Tomato Soup

Ingredients For Roasted Tomato Soup

  • Tomatoes
  • Garlic
  • Onion
  • Broth
  • Salt & Pepper

ingredients for roasted tomato soup

How To Make Tomato Soup

  1. Preheat oven to 425. Line a baking sheet with aluminum foil.
  2. Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
  3. Drizzle with evoo and season with salt and pepper.
  4. Roast vegetables 30-40 minutes or until the food starts to char but not burn.

Slow Cooker

  1. Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
  2. Cook HIGH 2 hours or LOW 4.
  3. Blend down using an immersion blend or food processor.

Instant Pot

  1. Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
  2. Close lid and seal valve. Set high pressure and cook for 3 minutes.
  3. Natural release pressure for 10 minutes then manually the remaining pressure.
  4. Blend down using an immersion blend or food processor.
uncooked tomatoes, onion, and garlic on a lined baking sheet

roast the food before adding it to the slow cooker

What Type Of Tomatoes To Use

Like most of my recipes, for this slow cooker roasted tomato soup I encourage you to use ingredients you like or have. Roma, beefsteak, heirlooms are all examples of tomatoes that work well with this recipe. 

overhead shot of roasted veggies in broth in a black slow cooker

before

overhead shot of cooked, tomato soup in a black slow cooker unblended

after

Roast The Tomatoes

This is roasted tomato soup so you will need to roast the tomatoes, onion, and garlic before adding them to the slow cooker. Drizzle olive oil, sprinkle salt & pepper, and pop it in the oven. The roasting time will vary depending on a few factors like how your oven heats, how thick you cut your tomatoes, etc. 

slow cooker roasted tomato soup

Storing Leftover

If you have leftover roasted tomato soup, you can store it in the refrigerator or freezer. For the refrigerator, place in an airtight container and it will keep for up to 4 days. For the freezer, place the soup  in a freezer friendly plastic bag. The soup will keep in the freezer for up to 2 months. 

overhead shot of cooked roasted tomato soup in a white bowl

FAQs & Tips

  • For Instant Pot, you can saute the tomatoes, onion and garlic directly in the pot rather than roasting in the oven.
  • I used my immersion blender directly in the slow cooker  or Instant Pot to get mine to a soup consistency. You can also pour [carefully] it into a food processor or regular blender. Taste it and add more salt or pepper if needed.
  • I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.

Soup Recipes

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overhead shot of cooked roasted tomato soup in a white bowl

Slow Cooker Roasted Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Slow cooker roasted tomato soup is an easy & comforting soup that can be served year-round. The best part…there are less than 5 ingredients in this vegan soup recipe! After a quick roast in the oven, toss the ingredients in the crockpot or Instant Pot.

  • Total Time: 2 hours 35 mins
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 pounds tomatoes, sliced
  • 5 garlic cloves, peeled
  • 1 small onion, chopped
  • 2 cups low-sodium broth (vegetable or chicken)
  • 1 tablespoon extra-virgin olive oil
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425. Line a baking sheet with aluminum foil.
  2. Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
  3. Drizzle with evoo and season with salt and pepper.
  4. Roast vegetables 30-40 minutes or until the food starts to char but not burn.

Slow Cooker

  1. Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
  2. Cook HIGH 2 hours or LOW 4.
  3. Blend down using an immersion blend or food processor.

Instant Pot

  1. Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
  2. Close lid and seal valve. Set high pressure and cook for 3 minutes.
  3. Natural release pressure for 10 minutes then manually the remaining pressure.
  4. Blend down using an immersion blend or food processor.
  • Author: Shannon Epstein
  • Prep Time: 35 mins
  • Cook Time: 2 hours

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/affiliates.

Slow Cooker Roasted Tomato Soup + VIDEO
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Yancey Sanders

Wednesday 19th of July 2023

Do you peel the tomato after roasting ?

Shannon Epstein

Wednesday 2nd of August 2023

Nope! No need to peel the tomatoes. They cook with the skin on. When you process it down after cooking, you won't even know the skin was there in the first place:-) Enjoy!

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Friday 2nd of December 2022

[…] oven, toss the ingredients in the slow cooker or electric pressure cooker (Instant Pot). Recipe: https://fitslowcookerqueen.com/slow-cooker-roasted-tomato-soup/ […]

Chelsea

Tuesday 12th of April 2022

I added a package of basil leaves before blending it up. So easy and delicious!

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