Slow Cooker Tomato Soup

5 from 12 votes

A rich and creamy tomato soup cooked in your slow cooker and made from roasted tomatoes.

Course Soup

Cuisine American, British

Prep Time 10

Cook Time 3

Roasting Time 35

Total Time 3 45

Servings

Calories 114kcal

Cut each tomato in half and place in a baking tray, drizzle with olive oil and crush the cloves of garlic and add.
1.2 kg tomatoes, 1 tbsp olive oil, 5 cloves of garlic
Roast for approx. 35 mins at 180°C (350°F).
Put chopped red onion, roasted tomatoes and any juices from the pan in the slow cooker. Add two of the cloves of garlic (squeeze the soft garlic out of the skin), the mixed herbs, vegetable stock cube, 400 ml (1.5 cups) water, sugar and tomato puree.
130 g red onion, 2 tsp mixed herbs, 1 vegetable stock cube, 400 ml water, 1 tsp sugar, 2 tbsp tomato puree
Cook on high for approx. 3 hours or on low for 6-7 hours.
Blend using a stick blender or jug blender until smooth.
Serve with black pepper to taste and some torn basil leaves to decorate.
1 handful basil leaves, black pepper

Adjust the seasoning as you prefer. For example, you might like to add other fresh or dried herbs, or any other spices that you like.

Substitutions

This recipe is vegetarian.
To make it vegan, check that your stock cube is vegan. If adding cream, use a vegan cream alternative.
To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).

Variations

Red pepper - for a red pepper and tomato soup add one or two red peppers cut into chunks into the baking tray before roasting the tomatoes. Then follow the recipe as given.
Spicy - add chilli flakes or a sliced red chilli (remove the seeds if desired to reduce the heat) while cooking.
Creamy - stir through some double cream or creme fraiche before serving.

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months.