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 these other soups and stews recipes
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 roasted 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!
Slow Cooker Roasted Red Pepper and Tomato Soup
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
- 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.
- 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.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 4.3 g
Saturated Fat 0.4 g
Sodium 210 mg
Total Carbohydrates 18.4 g
Dietary Fiber 5.1 g
Sugars 11.7 g
Protein 5.6 g
* 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?
Enjoy and if you make this recipe, please share a photo on social media and hashtag it #strawberryblondiekitchen I love to see what you cook up!