Ingredients

The following ingredients have 6 Servings
  • 3 lbs cherry tomatoes (washed and halved lengthwise)
  • 10 cloves garlic (peeled and smashed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herbs
  • 1 sweet onion (diced)
  • 1 red bell pepper (deseeded and diced)
  • 3 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 teaspoon dried basil leaves
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream (or half and half)
  • 1/2 cup grated parmesan cheese
  • Fresh basil leaves

Instruction

  • Preheat oven to 425 degrees F.
  • Place tomatoes and garlic cloves on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt, pepper, and dried Italian herbs, roast for about 25 minutes, or until the tomatoes are soft and charred on the tops.
  • Remove tray from oven and transfer the tomatoes and garlic to the slow cooker with all the juices from roasting.
  • Add the diced onion, red bell pepper, season with dried basil, red pepper flakes, salt, and pepper.
  • Add the tomato paste and broth, stir to combine.
  • Cover and cook on High for 3 hours or on Low for 6 hours.
  • When there are 30 minutes of cooking remaining, stir in the heavy cream, cover and cook for 30 minutes.
  • Using an immersion blender or a Vitamix, puree the mixture until it’s very smooth. I transferred the soup in two batches into the blender to puree it, but if you use an immersion blender you can puree the soup directly in the crockpot.
  • Serve garnished with grated parmesan cheese and fresh basil leaves.
  • Store in the fridge for up to 3-4 days or freeze for later.