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Slow-Cooked Roasted Tomato Soup

This slow-cooker tomato soup is rich and velvety, with a deep roasted flavor developed through hours of gentle simmering. Main ingredients include ripe tomatoes, onions, and garlic, which meld together into a naturally sweet and flavorful base, finished with fresh herbs and cream for a silky, inviting finish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes heirloom or vine-ripened for best flavor
  • 1 large onion coarsely chopped
  • 4 cloves garlic crushed
  • 2 cups vegetable broth low-sodium preferred
  • 1 tablespoon olive oil good quality
  • a handful fresh basil roughly chopped, added at the end
  • 1 teaspoon dried thyme or use fresh thyme if available
  • ¼ cup heavy cream optional, for velvety texture

Equipment

  • Large crockpot
  • Immersion blender or regular blender
  • Ladle
  • Knife
  • Chopping board

Method
 

  1. Start by chopping the onion into coarse pieces and crushing the garlic cloves. Rinse the ripe tomatoes and roughly chop them, removing any tough stems. Measure out the vegetable broth and set everything nearby.
  2. Pour the olive oil into your large crockpot, then add the chopped onions and crushed garlic. Turn the crockpot to low and cook for about 10 minutes until the onions become translucent and fragrant, filling your kitchen with a gentle aroma.
  3. Add the chopped tomatoes to the crockpot along with the dried thyme and a pinch of salt and pepper. Pour in the vegetable broth, then stir everything together so the ingredients are evenly distributed.
  4. Cover the crockpot and set it to low. Let the mixture cook for 6 to 8 hours. The tomatoes will soften, and the flavors will deepen, filling your house with a sweet, roasted aroma as it slowly simmers.
  5. Once cooking time is up, carefully open the lid and use an immersion blender to purée the soup directly in the crockpot until smooth and velvety. Alternatively, transfer the hot mixture in batches to a blender, blend until smooth, then return to the crockpot.
  6. Stir in the heavy cream if using, then taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice for brightness. Let the soup sit for a few minutes to meld flavors.
  7. Roughly chop fresh basil and stir it into the hot soup just before serving. This keeps their bright aroma intact. Ladle the velvety soup into bowls, drizzle with a little olive oil if desired, and enjoy the comforting warmth.

Notes

For an extra smoky flavor, try adding a splash of smoked olive oil at the end. The soup can be made ahead and stored in the fridge for up to 3 days or frozen for longer keeping. Reheat gently on low, stirring often, until steaming hot.