Crockpot Roasted Garlic Tomato Soup
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
  • 2.5 lbs ripe Roma tomatoes
  • 1 head garlic
  • 1 tbsp olive oil
  • 1 medium-sized yellow onion, diced
  • 1 (14 oz) can diced tomatoes
  • ½ cup chicken broth
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp granulated sugar
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp cayenne pepper
  • 2 tbsp chopped fresh basil, plus more for garnish
  • ½ cup heavy cream
  • 4 oz. Asiago cheese, sliced
  • 2 tbsp julienned basil, for garnish
  1. Preheat your oven to 400 degrees F.
  2. Peel the cloves of garlic in the head. Set them on a square of foil and top with the olive oil. Roll the foil around the cloves to make a packet. Roast in preheated oven for 25 minutes.
  3. While the garlic is roasting, bring a large pot of water to a boil. Add the tomatoes. Boil for 3 minutes.
  4. Drain the tomatoes and run cold water over them until their cool enough to touch. Remove the skin and cores and add to the crockpot.
  5. Add all remaining ingredients except heavy cream, cheese, and basil for garnish, including roasted garlic.
  6. Cook on high for 3-4 hours, or until vegetables are soft. You could do 6-8 hours on low if need be.
  7. Puree vegetables with an immersion (stick) blender until completely smooth. Stir in heavy cream and most of cheese, leaving out just a bit for garnish.
  8. Spoon into bowls and top with remaining cheese and julienned basil.
Recipe by A Duck's Oven at