This slow cooker roasted tomato soup takes that classic favorite to the next level with minimal effort. This vegan and vegetarian soup is perfect for cozy nights, easy lunches, or pairing with a grilled cheese. With the crockpot doing most of the work, you get a homemade soup that tastes like it simmered all day, without having to stand over the stove. Instructions to make this roasted tomato soup in the Instant Pot are also included in the blog post.
Ingredients For Roasted Tomato Soup
- Tomatoes
- Garlic
- Onion
- Broth
- Seasonings: salt, pepper, dried basil
How To Make Roasted Tomato Soup In The Crockpot
- Preheat oven to 425. Line a baking sheet with aluminum foil or spray with cooking oil.
- Lay sliced tomatoes (flesh side up) in a single layer on the baking sheet. Drizzle with oil and season with salt and pepper.
- Roast the tomatoes for 30 minutes. Add the onion and garlic and continue roasting for an additional 15 minutes or until the food starts to char but not burn.
- Add tomatoes, onion and garlic to the slow cooker. Pour in the broth, basil, salt, and pepper Stir to mix well.
- Cook on HIGH for 2 hours or LOW 4.
- Let cool slightly. Blend down using an immersion blend or food processor.
- Add tomatoes, onion and garlic to the Instant Pot along with the broth, basil, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 10 minutes.
- When cooking time is complete, let the pressure release naturally for 10 minutes then manually the remaining pressure.
- Blend down using an immersion blend or food processor.
FAQs & Tips
What type of tomatoes should you 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.
Do you need to 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. For Instant Pot, you can sauté the tomatoes, onion and garlic directly in the pot rather than roasting in the oven.
Can you add cream to this?
You can! Make this a creamy, roasted tomato soup by stirring in 1/2 cup of heavy cream the last 5 minutes of cooking time.
How do you blend this down?
You can use an immersion blender directly in the slow cooker or Instant Pot to blend to a soup consistency. Another option is to pour carefully pour the food into a blender or food processor.
How do you store leftovers?
Store leftover roasted tomato soup in the refrigerator for up to 4 days.
What size slow cooker did you use?
I used a 3.5 quart slow cooker.
Soup Recipes
PrintSlow Cooker Roasted Tomato Soup
This slow cooker roasted tomato soup takes that classic favorite to the next level with minimal effort. This vegan and vegetarian soup is perfect for cozy nights, easy lunches, or pairing with a grilled cheese. With the crockpot doing most of the work, you get a homemade soup that tastes like it simmered all day, without having to stand over the stove. Instructions to make this roasted tomato soup in the Instant Pot are also included in the blog post.
- Prep Time: 35 mins
- Cook Time: 2 hours
- Total Time: 2 hours 35 mins
- Yield: 4 servings 1x
Ingredients
- 2 pounds tomatoes, quartered
- 4 garlic cloves, peeled
- 1 small onion, chopped
- 2 cups low-sodium broth (vegetable or chicken)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- salt and pepper to taste
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil or spray with cooking oil.
- Lay sliced tomatoes (flesh side up) in a single layer on the baking sheet. Drizzle with oil and season with salt and pepper.
- Roast the tomatoes for 30 minutes. Add the onion and garlic and continue roasting for an additional 15 minutes or until the food starts to char but not burn.
- Add tomatoes, onion and garlic to the slow cooker. Pour in the broth, basil, salt, and pepper Stir to mix well.
- Cook on HIGH for 2 hours or LOW 4.
- Let cool slightly. Blend down using an immersion blend or food processor.
- Add tomatoes, onion and garlic to the Instant Pot along with the broth, basil, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 10 minutes.
- When cooking time is complete, let the pressure release naturally for 10 minutes then manually the remaining pressure.
- Blend down using an immersion blend or food processor.
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43 thoughts on “Slow Cooker Roasted Tomato Soup”
Do you peel the tomato after roasting ?
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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I added a package of basil leaves before blending it up. So easy and delicious!
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We never buy canned tomato soup now. We make this ahead while we are making another dinner and then the next night is done! I like to add 1/4 cup of coconut cream to make it more like a bisque and a dash of dried basil sometimes. And this is a crowd pleaser!
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Have you ever made this on the stove rather than crockpot?
Sorry I have not!
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.
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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!
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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!
Love this soup did ever try canning the soup?