Slow 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
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- 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.
Find it online: https://fitslowcookerqueen.com/slow-cooker-roasted-tomato-soup/