There are less than 5 ingredients in this easy and healthy roasted tomato soup recipe. After a quick roast in the oven, the slow cooker does the rest.
I have to thank my dear friend Catherine for this recipe. Remember my Jorik’s World Famous Butternut Squash Soup post? Catherine is Jorik’s wife. They’re great cooks if you can’t tell. Anyway Catherine spent 30 days on a juice cleanse and this roasted tomato soup was one of the last recipes she posted. When I saw it on her page, even in raw form, I swear I could smell it through the phone. And I also knew it would be another recipe itching to be converted to a slow cooker recipe. After the roast. This is roasted tomato soup not just tomato soup. You know I don’t normally like to add in extra steps into my slow cooking but this time it’s necessary. Drizzle on some extra-virgin olive oil, salt, pepper and pop it in the oven. The roasting time will depend on a few factors like how your oven heats, how thick you cut your tomatoes, etc. Mine roasted nicely in about 35 minutes. I cook extra garlic because I always burn a couple. This time I cooked 6 but only 4 made it into the soup.
How pretty are these roasted tomatoes, onion, and garlic?? So pretty that I stopped and took a pic. Imagine the smells…
Don’t get me wrong, you need the full 2 cups of broth to make this a proper soup.
- 2 lbs roma tomatoes, sliced
- 4-6 garlic heads, peeled
- 1 onion, chopped
- 2 cups low-sodium broth
- ½ tsp extra-virgin olive oil
- Salt & pepper to taste
- Preheat oven to 425. Line a baking sheet with aluminum foil.
- Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
- Drizzle with evoo and season with salt and pepper.
- Roast vegetables 30-40 minutes or until the food start to char but not burn.
- Add tomatoes, onion and garlic to the slow cooker along with the broth.
- Stir to mix well.
- Cook HIGH 2 hours.
- Pour all entire content of the slow cooker into a blender or food processor and blend until smooth.
2 hours later, all done. I used my immersion blender directly in the slow cooker 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.
SO EASY. Do you follow me on Snapchat (SLOWCOOKERQUEEN) or Instagram stories? If so then you know that I made this soup 3 days in a row. No lie.
Once again, thank you to the Bloms for another simple, healthy and tasty recipe. This is whole30 and paleo compliant.