Discover the ultimate comfort in a bowl with this incredible Slow Cooker Roasted Red Pepper and Tomato Soup. Garden-fresh vegetables are roasted to perfection, intensifying their natural sweetness and depth of flavor, before simmering gently in your slow cooker until exquisitely tender. This harmonious blend creates a soup that is both rich and comforting, perfect for any season. Garnish generously with freshly grated Parmesan cheese and fragrant basil, and serve alongside a chunk of hearty, crusty bread for a truly satisfying weeknight dinner or a cozy weekend meal.

For those who appreciate the heartiness of a homemade soup, this recipe promises to be a new favorite. If you’re eager to explore more comforting crockpot creations, be sure to check out our Crockpot Chicken and Wild Rice Soup!

Slow Cooker Roasted Red Pepper and Tomato Soup: A Taste of Homemade Comfort

As the seasons transition, there’s a unique yearning for dishes that nourish both body and soul. For many, the tail end of winter and the promise of spring bring a mix of emotions. We’re eager to shed the heavy layers, welcome longer days, and watch the world reawaken. The thought of vibrant green grass and blooming flowers fills us with a refreshing optimism. While winter has its charm, the anticipation of warmer weather and abundant fresh produce is truly invigorating. It’s during these times that the simple pleasures, like seeing a coupon for grass seed, can spark an unexpected joy – a reminder that brighter days are just around the corner.

Even with a mild winter behind us, the lingering chill can still call for a dose of warmth and comfort. There’s a particular magic in the sun shining later into the evening, inviting children to play outdoors and adults to gather for casual driveway chats and cocktails. This shift in the atmosphere signals a release from “cabin fever,” fostering a desire for light, invigorating experiences balanced with grounding comfort. This very sentiment perfectly encapsulates the essence of our Slow Cooker Roasted Red Pepper and Tomato Soup – a recipe that provides hearty warmth during cooler days, yet feels fresh and vibrant enough to carry us into spring and beyond.

One of the greatest joys that spring heralds is the prospect of planting a garden. There’s an undeniable satisfaction in cultivating your own produce, and for me, that always means an abundance of tomatoes and peppers. My journey with tomatoes, however, has been quite a transformation. For years, I approached them with a cautious skepticism, often politely declining them. I distinctly remember turning my nose up at them even after meeting my husband over a decade ago. It was a standing joke with my mother-in-law, who would often bring over homegrown tomatoes from her garden or a coworker’s bounty, only for me to offer my polite refusals.

Then, one summer, something shifted. I decided to try my hand at gardening, and what is a garden without tomatoes? My initial thought was simply to make and freeze batches of sauce to enjoy throughout the year. But that summer also brought another delightful discovery: caprese salad. With an unexpected surplus of tomatoes, even after making countless jars of sauce, I found myself wondering how to utilize them all. Inspiration struck one day while watching the Food Network; a chef was preparing a vibrant caprese salad. Given my love for cheese and basil, and the sheer volume of tomatoes overflowing my kitchen counter, I decided it was time to give it a try.

From that moment, my love affair with tomatoes blossomed, becoming an enduring passion. I started incorporating them into everything imaginable. The combination of fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic glaze was nothing short of heavenly. I even created a layered chicken caprese salad in a jar, which you can explore here. That summer, it felt like I practically lived on caprese salad, truly cementing tomatoes as a staple in my diet and my heart.

It’s quite amusing to reflect on my past aversion to tomatoes, especially now that I encourage my own son to try new foods. In our home, we have a firm rule at the dinner table: you must at least taste everything on your plate. My son, like many children, is a picky eater, and tomatoes are currently on his “dislike” list. However, we consistently encourage him to re-evaluate his palate. We explain that taste buds evolve and change every few years, hinting that even though he’s not quite seven yet (and definitely not five, despite what he might say at 5.5!), his perceptions might shift. While he hasn’t declared a newfound love for tomatoes just yet, he’s a good sport and always gives them another try. I have a strong feeling that one day, he’ll be eagerly requesting this very Slow Cooker Roasted Red Pepper and Tomato Soup!

While nothing compares to the unparalleled flavor of a vine-ripened garden tomato, February in Central Illinois doesn’t offer such luxuries. Yet, the colder months present the perfect opportunity to indulge in a truly exceptional tomato soup. It’s inherently warm, comforting, and utterly delicious, especially when paired with a classic grilled cheese sandwich for dipping. For this particular Roasted Red Pepper and Tomato Soup, I elevate the flavors by first roasting the tomatoes along with red peppers, onions, and garlic. This crucial step caramelizes their natural sugars, intensifying their sweetness and imparting a rich, smoky depth that canned soups simply cannot replicate.

Once roasted to perfection, these vibrant vegetables, with their juices flowing and aromas mingling, are transferred directly into the slow cooker. The beauty of this method lies in its simplicity: set it on high, and let time work its magic. Later that afternoon, a deeply flavorful and aromatic soup awaits, ready to be devoured. My preferred garnishes are fresh basil and a sprinkle of Parmesan, but don’t hesitate to enjoy it with a grilled cheese sandwich for lunch the following day – a classic pairing that never disappoints.

What makes this Slow Cooker Roasted Red Pepper and Tomato Soup truly stand out is its delightful balance: it’s simultaneously light and incredibly refreshing, yet deeply satisfying. Clocking in at around 110 calories per one-cup serving, it’s a guilt-free indulgence. This soup is a powerhouse of nutrition, packed with essential vitamins, antioxidants from the roasted vegetables, and a healthy dose of fiber. Its inherent richness and savory notes make it surprisingly filling. When paired with a light sandwich, a crisp green salad, or simply a piece of artisan bread, you’ve created a genuinely wholesome and balanced lunch or dinner. It’s a meal that consistently brings a happy smile to my face, knowing I’m nourishing my body with something delicious and beneficial.

While soup is often synonymous with winter, my slow cooker gets plenty of action throughout the year, even during the warmer months. This versatile Roasted Red Pepper and Tomato Soup is an excellent candidate for summer cooking, especially when made with a bounty of fresh, sun-ripened garden tomatoes. Imagine the vibrant flavors amplified by peak-season produce! In fact, I’m already planning to make a fresh batch this August, harnessing the best of the season’s harvest to create an even more spectacular rendition. It’s a testament to this soup’s adaptable nature and timeless appeal.

This Slow Cooker Roasted Red Pepper and Tomato Soup is Your Perfect Antidote to the Winter Blues!

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Slow Cooker Roasted Red Pepper and Tomato Soup

Prep 45 mins

Cook 6 hours

Total 6 hours, 45 mins

Author Strawberry Blondie Kitchen

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 Tablespoon olive oil
• Salt and pepper to taste
• 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, Parmesan cheese, croutons or crusty bread for dipping

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. On a large sheet pan, combine the cored and seeded roma tomatoes, halved and seeded red peppers, quartered sweet onion, halved and seeded jalapeno (if using), and garlic cloves. Drizzle generously with olive oil and season with salt and pepper.
3. Roast in the preheated oven for 45 minutes, or until the vegetables are tender, slightly softened, and exhibit a beautiful, light char on their edges. This step is crucial for developing deep, complex flavors.
4. Carefully scrape all the roasted vegetables, including any delicious pan juices, from the baking sheet into your slow cooker. Add the chopped celery, chopped carrot, tomato paste (stirring it in thoroughly to ensure even distribution), vegetable or chicken broth, sugar, and Italian seasoning.
5. Cover and cook on low for 6 hours, or on high for 3 hours. The longer simmering time allows the flavors to meld beautifully.
6. Once cooked, use an immersion blender directly in the slow cooker to blend all ingredients until smooth. For a heartier, rustic texture, you may choose to leave it slightly chunky.
7. Ladle the warm soup into bowls and garnish with your favorite optional toppings, such as fresh basil, grated Parmesan cheese, or crunchy croutons.
8. *Blender Alternative: If you don’t have an immersion blender, carefully transfer the slow cooker contents, in batches, to a standard blender. Exercise extreme caution when blending hot liquids. Ensure the lid is securely fitted, and place a clean kitchen towel over the lid (holding it down firmly) to prevent any hot contents from escaping and causing burns. Blend until desired smoothness is achieved.

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.

There’s an immense satisfaction that comes with preparing tomato soup from scratch, allowing you to meticulously control every ingredient. This homemade approach is a stark contrast to the store-bought canned and carton varieties, whose nutritional labels can often be quite astonishing. I am particularly mindful of my sodium intake, and I’ve often been quite dismayed by the exorbitant amounts of sodium found in a single serving of many commercial tomato soups, sometimes reaching nearly half of the recommended daily allowance. When you make your own, like this Slow Cooker Roasted Red Pepper and Tomato Soup, you’ll be delighted to find that its sodium content is significantly lower – typically half of what you’d find in a store-bought alternative. This means you can indulge in a flavorful, comforting bowl of soup without compromising your health goals. It’s a win-win!

So, tell me, how do you enjoy your tomato soup? Do you prefer it velvety smooth, or with a slight chunky texture? Are you a purist, or do you love to pile on the toppings? Perhaps a dollop of sour cream, a swirl of pesto, or a generous sprinkle of crispy bacon? The beauty of this homemade recipe is its adaptability, allowing you to customize it to your heart’s content.

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