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5 stars from 6 reviews

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Crockpot Roasted Garlic Tomato Soup

Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Yield: 6 Servings
This crockpot tomato soup uses fresh tomatoes, basil, & lots of roasted garlic. Add tortellini or keep it classic with a grilled cheese.

Ingredients
 

  • 1 head garlic, 10-12 cloves
  • 1 tbsp olive oil, extra virgin
  • 2 1/2 lbs ripe Roma tomatoes
  • 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
  • 1/2 cup heavy cream
  • 4 oz Asiago cheese, shaved
  • 2 tbsp julienned basil, for garnish

Equipment

  • Slow cooker
  • Immersion blender

Instructions
 

  • Preheat your oven to 400 degrees F.
  • 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.
  • 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 all remaining ingredients including the roasted garlic, except heavy cream, cheese, and basil for garnish.
  • Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are soft.
  • Puree vegetables with an immersion 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.

Notes

To do this in your Instant Pot, cook for 30 minutes on manual with a manual release.
Addition ideas:
  • Add a package or two of frozen tortellini after blending and let cook for an additional half hour.
  • Add hot Italian sausage! Brown it and then add to the soup after you've blended it. I like to brown it until it's really crispy when adding to soups.
  • Pro-tip: add tortellini AND sausage for a really filling, delicious soup.
  • Add bacon. No explanation required.
Cuisine: American
Course: Soup
Author: Chelsea Cole
Calories: 222kcal, Carbohydrates: 14g, Protein: 10g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 40mg, Sodium: 879mg, Potassium: 663mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2225IU, Vitamin C: 36mg, Calcium: 287mg, Iron: 2mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.