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.
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Updated 2018 with Instant Pot instructions
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. 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. This is roasted tomato soup not just tomato soup. Drizzle some extra-virgin olive oil, salt, pepper on the tomatoes 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…
Regardless of if you make this in your slow cooker or Instant Pot, I like to roast everything in the oven first.
Instant Pot
If you’re using your Instant Pot, you can saute the onion and garlic directly in the Instant Pot rather than roasting in the oven with the tomatoes.
slow cooker
Add the 2 cups of broth to make this a proper soup. 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.
PrintSlow Cooker/Instant Pot Roasted Tomato Soup (Paleo/Whole30)
- Prep Time: 35 mins
- Cook Time: 2 hours
- Total Time: 2 hours 35 mins
- Yield: 4 servings
Ingredients
- 2 lbs roma tomatoes, sliced
- 4-6 garlic cloves, peeled
- 1 onion, chopped
- 2 cups low-sodium broth (vegetable or chicken)
- 1/2 tsp extra-virgin olive oil
- Salt & pepper to taste
Instructions
- 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.
Slow Cooker
- Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
- Cook HIGH 2 hours or LOW 4.
- Blend down using an immersion blend or food processor.
Instant Pot
- Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
- Close lid and seal valve. Set high pressure and cook for 3 minutes.
- Natural release pressure for 10 minutes then manually the remaining pressure.
- Blend down using an immersion blend or food processor.
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.
slow cooker
Instant Pot
SO EASY. I made this soup 3 days in a row. No lie.
Once again, thank you to the Bloms for inspiring another simple, healthy and tasty recipe. This is whole30 and paleo compliant.
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Have you ever made this on the stove rather than crockpot?
It’s soup season here in Ontario, Canada (aka cold as heck season lol) and this is my second time making this soup and won’t be the last! So flavourful and delicious!! Thanks for sharing! 🙂
Do you have to roast vegetables and garlic first
Nope, you don’t have to it will still taste great without the roast. But it will just be tomato soup, not roasted tomato soup:-) Enjoy!
Trade out onion with leeks and it gives the soup a terrific flavor
This sounds delicious! Have you tried putting it in the Instant Pot instead of the slow cooker? I’d love to know how if so!
Thanks! And yes, I have:-) Same roasting instructions then add all the ingredients to the instant pot with the 2 cups of broth. Manual set to 30 minutes, quick release, blend. Enjoy!
Awesome, thank you! Can’t wait to try it!
What type of broth do you use in this? Chicken, beef, or vegetable?
Doesn’t really matter. I tend to always use chicken broth cause it’s easiest to find in low-sodium form (at least for me) but I’ve also used beef in a pinch and I couldn’t tell a difference in the taste. Vegetarians will need to use vegetable broth obviously. Enjoy!
I use chicken broth or vegetable broth. I can tell the difference with my homemade beef broth. I think the chicken or veggie gives the lighter taste I’m looking for.
I typically add a dash of Worchestershire also.
Could you use frozen whole tomatoes?
Absolutely!
This recipe is delicious. My kids love it, too!
I’m so glad to hear you enjoyed it!
Looks delicious!! Can I use any type of Tomato? Like big boys on the vine?
You sure can! Whatever tomatoes you like or have on hand. You can even make this with green tomatoes. Enjoy!
This looks wonderful! Have you ever tried freezing it?
I have! This is a great freezer meal!
Definitely giving this one a try. Love the sound of the roasted vegetables… Yum
I love that you appreciate and show how easy homemade tomato soup is to make! I make mine much the same …although, I may add a touch of cream and butter at the end 😉
What a great spin on tomato soup. I love that everything is roasted. I am trying this soon.
I never liked tomato soup growing up. But then about a year ago I tried a roasted tomato bisque at a restaurant, and was instantly in love. I love roasted tomatoes, and your soup looks delicious. Definitely pinning this one
Looks delicious! I love tomato soups and this looks pretty easy to make too. Thanks for sharing!
This looks so easy! I love that there’s no dairy in it!
You cant beat a tomato soup, and I bet roasting the tomatoes really brings out the sweetness!
OOOO that sounds good! I love a good tomato soup!
This sounds so amazing. I LOVE tomato soup and I recently received an amazing slow cooker. I will have to try this recipe out!
Only 1/2 tsp. of olive oil in the tomato soup recipe?? That doesn’t seem like much, was that a misprint?
Nope, that is correct! You only need a bit of oil to roast the veggies (depending on how many veggies you use). No oil is added to the tomato soup. Enjoy!