Sometimes, all I need is a bowl of this comforting slow cooker herbed tomato soup to melt away the day. With juicy tomatoes, fresh herbs, and just a touch of spice, it has that deep, satisfying flavor that fills you up and warms you from the inside out.

I love pairing it with golden garlic toasts, which add a little crunch and make the meal feel extra special. This soup is perfect for a cozy lunch or dinner, and trust me, it tastes even better the next day! Make a big batch—you’ll want leftovers.

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Recipe Ingredients

• 2 kg (4 lb 8 oz) mixed tomatoes
• Small handful flat-leaf parsley leaves, chopped
• Small handful whole basil leaves
• 2 tbsp fresh oregano leaves
• 5 garlic cloves, peeled and halved
• 1 long red chili, halved lengthways
• 1 red onion, cut into wedges
• 1 dried bay leaf
• 375 ml (1½ cups) tomato juice
• 1½ tbsp brown sugar
• 1 tbsp red wine vinegar or sherry vinegar
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 80 ml (1/3 cup) olive oil
• 4 thick slices of sourdough bread

How To Make Slow Cooker Herbed Tomato Soup With Garlic Toasts

1. Prepare the Tomatoes: With a sharp knife, cut a small cross at the base of each tomato except for cherry tomatoes. Blanch the tomatoes in boiling water for 30 seconds in batches, just enough to loosen the skins. Drain, let them cool until manageable, then peel and quarter each one, removing the core.
2. Arrange the Ingredients: Place the parsley, basil, and oregano at the bottom of your slow cooker. Scatter over eight garlic halves, the chili halves, and onion wedges. Add the prepared tomatoes and bay leaf on top.
3. Create the Seasoned Broth: In a bowl, whisk together the tomato juice, brown sugar, vinegar, salt, pepper, and 60 ml (1/4 cup) of the olive oil. Pour this mixture over the tomatoes in the slow cooker, covering everything well.
4. Slow Cook the Soup: Cover the slow cooker and set it to low. Let the soup cook for about 6 hours, until the onion is very soft and flavors are blended. Remove the bay leaf when done.
5. Blend to Desired Consistency: Use a stick blender or a countertop blender to purée the mixture to a slightly chunky texture or until it reaches your preferred consistency.
6. Prepare the Garlic Toasts: Brush the remaining olive oil on each slice of sourdough bread. Grill each side for about 2 minutes until golden and crisp. Rub the toasted bread with the remaining garlic halves for extra flavor, then serve alongside the hot tomato soup.

Recipe Tips

• Want a creamier texture? Add a splash of heavy cream or coconut milk just before serving, stirring it gently to blend it into the soup without diluting the vibrant tomato flavor.
• If you prefer a thicker consistency, use fresh Roma tomatoes, as they have less water content than other varieties, giving the soup a more concentrated texture and taste.
• For an added touch of spice, toss in a pinch of crushed red pepper flakes or a few more chili slices. It’s perfect for those who like their soup with a bit more heat.
• To make this recipe vegan, use maple syrup or agave instead of brown sugar. It keeps the soup naturally sweet and pairs beautifully with the tomatoes and herbs.

Recipe FAQs and Variations

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