Slow-Cooked Roasted Tomato Soup
This roasted tomato soup is made by slow-cooking fresh tomatoes, garlic, and herbs in a crockpot until they break down into a thick, flavorful puree. The extended cooking process develops deep caramelized notes, resulting in a velvety, rich-textured soup with a vibrant red color and a fragrant aroma. It requires minimal hands-on effort and offers a comforting, layered flavor profile.
Equipment
- Crockpot
- Knife
Ingredients
- 6 cups fresh tomatoes, halved preferably ripe and juicy
- 4 cloves garlic cloves, peeled whole for slow roasting
- 2 tablespoons olive oil for roasting
- 1 teaspoon dried basil or fresh basil if preferred
- to taste salt and pepper for seasoning
Instructions
- Arrange the halved tomatoes and whole garlic cloves on a baking sheet, then drizzle with olive oil and season with salt and pepper. Roast in the oven at 400°F (200°C) for about 30 minutes until the tomatoes are soft and slightly caramelized, filling your kitchen with a sweet, toasted aroma.
- Transfer the roasted tomatoes and garlic into the crockpot, spreading them out evenly. Sprinkle the dried basil over the top for added flavor.
- Pour in a cup of vegetable broth or water to help facilitate blending later, then cover the crockpot with its lid.
- Set the crockpot to low and cook for 6 to 8 hours, allowing the flavors to deepen and the tomatoes to break down into a thick, sauce-like texture. The house will fill with a warm, savory smell.
- Once cooking is complete, use an immersion blender or transfer the contents carefully into a blender. Puree until the soup is smooth and velvety, tasting and seasoning with additional salt and pepper if needed.
- Pour the hot, blended soup back into the crockpot or a serving bowl. Optionally, swirl in a splash of cream for extra richness.
Notes
Feel free to garnish with fresh basil or a drizzle of olive oil before serving for added aroma and flavor.