Looking for an easy and tasty way to enjoy tomato soup? My Slow Cooker Roasted Tomato Soup is just what you need. With ripe tomatoes, fresh garlic, and herbs, every bowl is full of flavor. I’ll guide you through simple steps to make this comforting dish. Whether you’re serving it for dinner or lunch, this soup pairs well with your favorite bread. Let’s get cooking!
Ingredients
Fresh Ingredients
– 2 lbs ripe tomatoes
– 1 medium onion
– 4 cloves garlic
Seasonings and Extras
– 2 tablespoons extra virgin olive oil
– 2 cups vegetable broth
– Spices: basil, oregano, granulated sugar, sea salt, black pepper
– Optional: ¼ cup heavy cream, fresh basil for garnish
When making slow cooker roasted tomato soup, fresh ingredients are key. I love using 2 pounds of ripe tomatoes. Their sweetness brings the soup to life. I also add one medium onion for depth. It adds a nice flavor that blends well with the tomatoes. Four cloves of garlic, unpeeled, add a rich taste to the mix too.
For seasonings, I use two tablespoons of extra virgin olive oil. It helps to roast the veggies and adds healthy fat. Two cups of vegetable broth make the soup rich and flavorful. I like to include dried basil and oregano for aroma. A teaspoon of granulated sugar balances the acidity of the tomatoes. Finally, I add sea salt and cracked black pepper to taste.
If you want a creamy finish, you can stir in a quarter cup of heavy cream. Fresh basil leaves make a beautiful garnish. They add color and a fresh taste. Enjoy these fresh ingredients to create a comforting bowl of soup!
Step-by-Step Instructions
Preparing the Vegetables
1. Preheat your oven to 400°F (200°C). This step is key for great roasting.
2. Take a large baking sheet. Arrange 2 lbs of halved tomatoes, 1 quartered onion, and 4 unpeeled garlic cloves in one layer.
3. Drizzle the vegetables with 2 tablespoons of extra virgin olive oil. Season with sea salt and black pepper to taste.
Roasting Process
1. Place the baking sheet in the oven. Roast the vegetables for 25-30 minutes. Watch for the tomatoes to caramelize and soften.
2. The aroma will fill your kitchen, making it hard to wait.
Slow Cooking the Soup
1. Once roasted, take the baking sheet out of the oven. Remove the garlic from its skin and put it in the slow cooker.
2. Add the roasted tomatoes and onion to the slow cooker. Pour in 2 cups of rich vegetable broth.
3. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of granulated sugar. Stir well.
4. Cover your slow cooker and set it to cook on low for 4-6 hours or high for 2-3 hours.
Blending and Final Touches
1. After cooking, use an immersion blender to purée the soup. If you don’t have one, carefully transfer the soup in batches to a countertop blender.
2. For a creamier texture, stir in ¼ cup of heavy cream. Heat until warm.
3. Taste the soup and adjust the seasoning with more sea salt and black pepper as needed.
Tips & Tricks
Enhancing Flavor
To boost the taste of your soup, start with salt and pepper. Add more if needed. If you want a fresh kick, try using fresh herbs. For dried herbs, use a smaller amount since they are stronger. I suggest one tablespoon of fresh basil or oregano for every teaspoon of dried. This change makes a big difference in flavor.
Texture and Consistency
For a smooth soup, blend until you reach a velvety texture. If you don’t have an immersion blender, you can use a regular blender. Just be careful when pouring hot soup. Blend in small batches to avoid spills. If you want a chunkier soup, blend less. You can even mix in some whole tomatoes after blending for a nice texture.
Serving Suggestions
To serve the soup beautifully, use warm bowls. Drizzle with extra virgin olive oil for a glossy finish. Top with fresh basil leaves for color. For a hearty meal, pair it with crusty bread. This adds a satisfying crunch and makes every bite delightful. Enjoy the warmth of this soup with your favorite side!
Variations
Vegan Version
To make a vegan version of this soup, you can easily swap out a few ingredients. Instead of heavy cream, use coconut milk or cashew cream. Both options add a rich texture while keeping things plant-based. For broth, choose a vegetable broth that is low in sodium. This choice keeps the soup light and fresh without the extra salt.
Added Ingredients
You can enhance the soup by adding more vegetables or proteins. Consider adding carrots, bell peppers, or zucchini for extra flavor and nutrients. If you want protein, try adding cooked lentils or chickpeas. They mix well and make the soup heartier. You can also swap spices for personalization. Try adding smoked paprika for a smoky taste or a dash of red pepper flakes for heat.
Serving Style
Traditionally, serve the soup warm in bowls. For a modern twist, pour it into mugs for a cozy feel. Drizzle some extra virgin olive oil on top for added richness. Fresh basil leaves make a lovely garnish. You can also top the soup with croutons or a sprinkle of nutritional yeast. These toppings add crunch and flavor, making your bowl even more delicious.
Storage Info
Cooling and Storing
To cool the soup, let it sit at room temperature for about 30 minutes. This helps it cool evenly. After that, transfer it to a container. Use airtight containers made of glass or plastic. These keep the soup fresh. They also make it easy to reheat later.
Reheating Instructions
When reheating, always use low heat. You can use a pot on the stove or the microwave. Stir the soup often to keep it warm. This helps the flavors mix well. For the best taste, add a splash of water or broth. This keeps the soup from drying out.
Freezing Options
To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top. This allows the soup to expand as it freezes. When you are ready to eat, take it out of the freezer. Thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave. Enjoy this cozy soup any time!
FAQs
How long can I store Slow Cooker Roasted Tomato Soup?
You can keep Slow Cooker Roasted Tomato Soup in the fridge for about 4 to 5 days. Make sure to store it in a tight container. If you want to keep it longer, freeze the soup. It can stay fresh in the freezer for up to 3 months. Just remember to let it cool before putting it in the freezer.
Can I make this soup in advance?
Yes, you can make this soup ahead of time. I often prepare it the day before serving. After cooking, let it cool down and store it in the fridge. When you are ready to eat, just reheat it on the stove. This way, the flavors have even more time to blend.
Is it possible to use canned tomatoes?
You can use canned tomatoes instead of fresh ones. Canned tomatoes are great for saving time. Just choose high-quality tomatoes for the best taste. When using canned tomatoes, drain them before adding them to the slow cooker. This helps keep your soup from getting too watery.
This blog post guides you through making a delicious slow cooker roasted tomato soup. We discussed fresh ingredients, the roasting process, and tips for great flavor and texture. You also learned variations and storage tips to keep your soup fresh.
Making this soup is rewarding and simple. Experiment with flavors and enjoy each bowl. Your loved ones will appreciate your effort and creativity. Dive in and enjoy warming your soul with this comforting dish!
