Crockpot Roasted Garlic Tomato Soup
Crock pot tomato soup is so much better than canned, especially with roasted garlic. This rich tomato bisque couldn’t be easier thanks to your slow cooker.
"I have been making this soup for several years- maybe soon after you published the recipe! I just checked back to see if you had updated for IP instructions and yes, you have. Anyway! Thanks so much for an awesome recipe!" -Tanja Couchman
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 1/2 cup chicken broth 1 tsp salt 1/2 tsp freshly ground black pepper 1 tsp granulated sugar 1/4 tsp crushed red pepper flakes 1/4 tsp cayenne pepper 2 tbsp chopped fresh basil, plus more for garnish 1/2 cup heavy cream 4 oz. Asiago cheese, sliced 2 tbsp julienned basil, for garnish
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 400F oven for 25 minutes.
While the garlic is roasting, bring a large pot of water to a boil. Add the tomatoes. Boil for 3 minutes. 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.
Add roasted garlic and all remaining ingredients except heavy cream, cheese, and basil for garnish.
Cook on high for 3-4 hours, or until vegetables are soft. You also could do 6-8 hours on low.
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. Spoon into bowls and top with remaining cheese and julienned basil.