Garden vegetables are roasted to perfection and then placed in the slow cooker to simmer until tender making this Slow Cooker Roasted Red Pepper and Tomato Soup delicious and comforting. Top with freshly grated parmesan cheese and basil and serve a chunk of hearty bread on the side for the perfect weeknight dinner.
Craving hearty soups? Check out this Crockpot Chicken and Wild Rice Soup!
I’m over the cold weather, people! Springtime is so close I can just taste it. The sun is starting to set a little bit later, its suppose to be 60 degrees this weekend (WHAT?!) and just yesterday I saw a coupon for grass seed! It made me so happy (it’s the little things people).
I really do hate to complain as we’ve had a very mild winter but it’s still cold and I’m still wearing my winter coat. I’m ready to shed the extra layers and break out my flip-flops!
Sunshine is really good for my soul. It literally brightens my day and makes me so happy. I also love when the sun is still shining at 7pm and my children are outside running the neighborhood, with their friends, while us adults sit driveway style sipping on cocktails.
Cabin fever much? Yeah I think so.
I’m also very ready to plant my garden. I’ve already been planning what I’m going to grow this year and there is no shortage of tomatoes or peppers coming out of it.
I absolutely love tomatoes and put them on everything but that wasn’t always the case. I’m not quite sure when I made the turn around as I know I was still turning up my nose when I met my now husband, which was over 10 years ago.
My mother in law would bring over tomatoes that she either had in her garden or her coworker had given her, and I’d have to politely tell her no thank you. And then one summer, I decided to plant a garden and what is a garden without tomatoes. I figured I’d make sauce, freeze it and to use throughout the year.
That was the summer I also discovered caprese salad. So once I had an overabundance of tomatoes, I wondered what in the World I was going to do with all of them even after making gallons of sauce.
I was watching the Food Network one day and someone made a caprese salad. I figured, well I mean I love cheese and basil and my counter is overflowing with tomatoes, so let’s give it a try.
The rest is history and my love of tomatoes knows no end. I put them in and on everything. I recently just made a Caprese salad in a jar, with cherry tomatoes, which you can check out here. I swear that summer I lived on caprese salad.
The combination of tomatoes, fresh mozzarella cheese, basil and balsamic is Heavenly!
What I find so funny is how much I hated tomatoes years back.
We have a rule at our dinner table that you must try everything on your plate, as my son is a very picky eater. He dislikes tomatoes but every once in a while we make him try them again.
We explain to him that our taste buds change every 7 years and that although he isn’t 7 yet (he’s 5.5 and no, he’s not 5, don’t even try to call him 5) his taste buds might have changed and he likes them now.
Well they haven’t changed yet but at least he’s a trooper and tries them anyways. One day he’ll be begging me to make this Slow Cooker Roasted Red Pepper and Tomato Soup!
While nothing is better than a garden tomato, it’s February and you ain’t finding any of those in Central IL right now. What I do love about tomatoes, and February, or cold weather in general, is tomato soup. It’s delicious and warm and comforting and tastes incredible when you dunk grilled cheese into it.
I decided, for this Slow Cooker Roasted Red Pepper and Tomato Soup, to roast the tomatoes, along with other vegetables, to get their juices flowing and to bring out their sweetness.
Then I slid everything right into the slow cooker, set that baby on high and was devouring this soup later that afternoon. I topped my soup with basil and parmesan but enjoyed a grilled cheese alongside the soup the next day for lunch.
I love that this soup is light and refreshing. It clocks in at 110 calories for a 1 cup serving. It’s packed with nutrients, vitamins and fiber. It’s also very filling and when paired with a sandwich or a salad, you’ve got yourself a real healthy lunch or dinner, which always makes me one happy girl!
And although I LOVE soup in the winter time, I also love to break out my slow cooker and make soup even in the summer time. This Slow Cooker Roasted Red Pepper and Tomato Soup would be absolutely delicious made with fresh garden tomatoes come August! In fact, I’m going to do just that!
This Slow Cooker Roasted Red Pepper and Tomato Soup is sure to cure the Winter blues!
Slow Cooker Roasted Red Pepper and Tomato Soup
Prep
Cook
Total
Yield 6
Garden vegetables are roasted to perfection and then placed in the slow cooker to simmer until tender making this Slow Cooker Roasted Red Pepper and Tomato Soup delicious and comforting. Top with freshly grated parmesan cheese and basil and serve a chunk of hearty bread on the side for the perfect weeknight dinner
Ingredients
- 6 medium roma tomatoes (2 pounds total), cored and seeded
- 2 medium red peppers, halved and seeded,
- 1 sweet onion, quartered
- 1 jalapeno, halved and seeded (if desired)
- 2 cloves garlic
- 1 Tablespoons olive oil
- salt and pepper
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 8 tablespoons (1/2 cup) tomato paste
- 2 cups reduced-sodium vegetable broth or chicken broth
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- Optional toppings: fresh basil, parmesean cheese, croutons or bread cubes.
Instructions
- Preheat oven to 350 degrees
- Place all vegetables and garlic onto sheet pan and coat with olive oil, salt and pepper.
- Roast in the oven for 45 minutes or until tender and vegetables are slightly charred.
- Scrap vegetables from baking sheet into slow cooker and add remaining ingredients. (Be sure to stir in tomato paste thoroughly)
- Cook on low for 6 hours or high for 3 hours.
- Using an immersion blender*, blend all ingredients until smooth (I like to leave mine a little on the chunkier side)
- Place soup into bowls and garnish with optional toppings.
- *You could also carefully add contents of the slow cooker, in batches, into a blender and blend. Use precaution and always make sure the lid is tightly fitted and you place a clean kitchen towel on top of the lid to ensure contents don't go flying as they can cause severe burns.
Courses Soup
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 115 | ||
% Daily Value | ||
Total Fat 4.3 g | 7% | |
Saturated Fat 0.4 g | 2% | |
Sodium 210 mg | 9% | |
Total Carbohydrates 18.4 g | 6% | |
Dietary Fiber 5.1 g | 20% | |
Sugars 11.7 g | ||
Protein 5.6 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I absolutely love tomato soup and love it even more that I can prepare it at home and control the ingredients. I had been previously purchasing tomato soup in a can and in a carton and the nutritional stats on those are outrageous!
I really like to watch my sodium intake and I was appalled at the amount of sodium in 1 serving. Some of them were nearly half the daily allowance.
You’ll be happy to know the sodium in this Slow Cooker Roasted Red Pepper and Tomato Soup is half the amount in the stuff you can buy at the store. YAY!
Tell me, how do you like to enjoy your tomato soup?
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Kristen says
this looks outstanding! what a great twist!
Megan Marlowe says
Thank you, Kristen!
Sarah - The Charming Detroiter says
This post makes me crave spring so bad, because I too can’t wait to plant my garden! The soup looks incredible, perfect for fending off the cold nights we’ve been having around here!
Megan Marlowe says
Ugh, me too! Bring on the sunshine and warm weather! Can’t wait for the abundance of tomatoes this year but until then, this hearty and warm soup will do 😉
Kit Graham says
I love the idea of making tomato soup in a slow cooker! I had never thought of that before. I am a big fan of adding red pepper too. Great work!
Megan Marlowe says
Yes, I just love the slow cooker and this soup works perfectly in it! Thanks so much, Kit!
Karen @ Karen's Kitchen Stories says
That soup looks amazing. I’m a little spoiled, weatherwise, here in California, because we had the longest summer ever and keep hoping winter will continue just a bit longer!! Lol.
Megan Marlowe says
I’m so jealous! I truly do loathe winter and wish I lived in a place the weather was nice all year round!
Sam | Ahead of Thyme says
I love soup and this red pepper and tomato one sounds soo good I can’t wait to try it!
Megan Marlowe says
Me too! Thanks Sam. Hope you enjoy it!
Jessica {Swanky Recipes} says
It’s not dinner yet and this recipe has got me drooling right now. Dinner can’t come soon enough. The hubs and I love tomato soup with some spice. We’ll have to try this recipe later this week!
Megan Marlowe says
Thanks Jessica! I hope you guys enjoy!
Renee says
Ahhhw, sunshine is good for my soul too! This is delicious looking soup. Tomato is my husbands favorite, I’m going to have to give your recipe a try!!
Megan Marlowe says
All I need is sunshine and tomato soup and I’m a happy girl 🙂
Elaine @Flavour and Savour says
Pinned! Looks absolutely fabulous.
Megan Marlowe says
Thank you so much!
Kathryn says
Hi,
Is the sugar in this recipe necessary or is it ok to leave out?
Megan Marlowe says
Yes, you can remove the sugar. The sugar boosts the natural sweetness of the tomatoes if they aren’t quite in season. Also, the sugar can cut down on any acidic taste, so just try the soup after it’s made and add sugar accordingly but it’s ok to leave it out. Hope this helps!
Sandhya Nadkarni says
This soup is making me hungry! Love the depth of flavor of roasted veggies and making it in a slow cooker is an added bonus! Great share!
Megan Marlowe says
Thank you so much! 🙂
Amanda says
I’m not a big fan of just tomato soups, but this is over the top! I have to add this into my soup repertoire..
Megan Marlowe says
Thanks Amanda! Hope you like it better than just regular tomato soup, which can be so bland! 😉
Lisa | Garlic & Zest says
I love this soup — love the combo of tomatoes and red pepper, love the croutons and the flurry of cheese, love those bright spots of basil. If your son doesn’t like it, save his leftovers for me.
Megan Marlowe says
You got it, Lisa. They’re all yours. He hates soup. More for us!
carine says
It is summer here in NZ but I am sure this soup would make a great gaspacho as well !
Megan Marlowe says
What a great idea! I bet it absolutely would!
Kylee from Kylee Cooks says
This looks like something I and my family would REALLY enjoy – and bonus points for it being done in a slow cooker!
Megan Marlowe says
Yes! The slow cooker is my BFF! ?
Christie says
Did you roast the carrots and celery too?
Megan | Strawberry Blondie Kitchen says
Hi Christie! I have done it both ways; roasted and not roasted.
Kate says
I absolutely love this recipe. It’s my go-to for cold days because it warms me right up and is VERY nourishing. I have been coming back to it for years now.
Megan | Strawberry Blondie Kitchen says
Thank you so much! That makes me SO happy!
Bri says
Hi can I add plain yoghurt to this recipe to make it creamier? Making this as we speak
Megan | Strawberry Blondie Kitchen says
Hi! I haven’t tested the recipe this way, so I’m not sure how much it would thicken the soup. You could try flour or cornstarch to make it a little thicker.