This Roasted Garlic Tomato Soup in the Crockpot is a comforting mix of herbs, garlic, and sweet roasted tomatoes. It's simple to make and great for a warm meal on cold days.
Ingredients: 8 cups cherry tomatoes, halved. 1 head garlic, roasted. 1 onion, chopped. 4 cups chicken broth. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Optional: heavy cream, for serving.
Instructions: Preheat oven to 400F 200C. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until softened and fragrant. Let it cool before handling. In a crockpot, combine cherry tomatoes, roasted garlic cloves squeezed from skins, chopped onion, chicken broth, olive oil, balsamic vinegar, dried basil, and dried thyme. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours. Once cooked, blend the soup until smooth using an immersion blender or transfer to a blender in batches. Taste and adjust seasoning if needed. Serve hot with a swirl of heavy cream if desired.
Prep Time: 15 minutes
Cook Time: 240 minutes
Alexis Carlson
