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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.

Slow Cooker/Instant Pot Roasted Tomato Soup (Paleo/Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 35 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 35 mins
  • Yield: 4 servings 1x
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Ingredients

  • 2 lbs roma tomatoes, sliced
  • 46 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

  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 start 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.