Slow Cooker Roasted Garlic and Tomato Soup

Slow cooker roasted tomato and garlic soup

This recipe for crockpot tomato soup with oven roasted garlic and tomatoes was inspired by a recipe from a distant cousin of mine, in one of my favorite cookbooks… Small world!! The roasted garlic and tomatoes are slow cooked with vegetable broth and add a depth of complex flavor to this creamy and delicious soup. Add heavy whipping cream and fresh basil and you have the best tomato bisque ever!! Keep scrolling below the recipe card for photos and notes.

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Slow cooker roasted tomato and garlic soup

Slow cooker roasted garlic and tomato soup

This tomato soup is creamy and packed with flavor from the roasted vegetables!
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 hours
Course Soup
Cuisine American
Servings 5


  • 3 tablespoons olive oil divided
  • 2 1/2 pounds Roma or beef steak tomatoes *see note
  • 1 medium onion, peeled and quartered
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12-14 garlic cloves unpeeled
  • 2 tablespoons tomato paste *see note
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon fresh Italian parsley optional
  • 1 1/2 teaspoons diced fresh basil optional
  • 1 teaspoon lemon juice
  • 1/2 teaspoon brown sugar


Preheat oven to 425.

  • Drizzle one Tablespoon olive oil over a large baking sheet or baking dish. Halve the tomatoes, if using Roma tomatoes, and cube if using larger beef steak tomatoes. Toss the tomatoes and quartered onion with salt, pepper and the remaining olive oil, then add unpeeled garlic cloves and stir gently to coat.
  • Spread the veggies (*see note below) onto the greased baking sheet and then roast for 25 minutes, until the tomato skins have shriveled and the garlic is soft. Remove the veggies from the heat and allow to cool.
  • Remove the cooled garlic from skins and place into a 4-7 quart crockpot/slow cooker along with the tomatoes, onions and any remaining juice. Add vegetable broth and tomato paste, then stir to combine the paste into the broth
  • Add bay leaf and fresh basil and parsley (optional), then cover and cook on low for 4-6 hours or on high for 2-3 hours.
  • Discard the bay leaf, then working in batches, puree the tomato soup with a blender or food processor until smooth. Return the pureed soup to the slow cooker and stir in lemon juice and brown sugar. Serve the tomato soup with heavy cream (or whole milk) and fresh basil (optional).


Notes and photos below! 
Keyword Roasted Tomato soup, creamy, with fresh tomatoes
Tried this recipe?Let us know how it was!

This fresh roasted tomato and garlic soup is delicious with a side of salad and fresh homemade bread! Below is a list of my recipes for homemade bread you may enjoy as a side to this soup.

  1. Homemade whole wheat bread
  2. Mom’s Amish Honey bread
  3. Copycat Red Lobster Biscuits
  4. Cast Iron skillet corn bread
  5. Iraqi Naan bread
  6. Amish Garlic Pretzel knots

Step 1: Toss the veggies with olive oil, salt and pepper, then spread onto a baking sheet or large baking dish and roast at 425 degrees for 25 minutes.


For the best results, place the tomatoes skin side up for roasting. If using smaller tomatoes they can be halved instead of quartered, and then placed skin side up.

Step 2-3: Remove garlic from the skins and place into the crockpot along with remaining roasted vegetables, vegetable broth, tomato paste and fresh herbs. Cook in the crockpot until the tomatoes and veggies are well softened.


The original recipe for this tomato soup only requires 1 tablespoon of tomato paste along with Roma tomatoes. Larger tomatoes, such as the beef steak tomatoes I have been using, tend to have more juice and aren’t quite as fleshy as the smaller Roma tomatoes. 2 Tablespoons (not heaping) of tomato paste has served me well in getting the soup nice and thick, however, if you are using Roma tomatoes, or prefer a thinner soup, feel free to add 1 Tablespoon of tomato paste instead of two.

Step 4: Puree the tomatoes and veggies, then return to the crockpot and add lemon juice and brown sugar. More salt can be added (to taste) if you prefer.


We enjoy our soup with heavy whipping cream and fresh basil. However, the soup can also be enjoyed plain or you can use whole or skim milk for a lower fat option.

This tomato soup can easily be frozen for several months. Freeze the soup in an airtight container. If separation occurs you can place the thawed tomato soup in the blender and puree for a minute or two to get it back to its original creaminess, before reheating it.

Feel free to pin for later! Let me know what you think of this soup in the comments below. Thank you!

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  1. Christine says:

    This looks very good. Please send me the website thank you

    1. marilynpeight says:

      Thanks Christine! If you would like to sign up for emails when new recipes come out you can enter your email and then click on the small box below that says “notify me of new posts via email.”

  2. Lanisha says:

    Highly recommend!!

    1. marilynpeight says:

      Thank you Lanisha!!

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