Slow Cooker Creamy Tomato Soup with Roasted Garlic


  • 2 – 28 ounce Cans San Marzano Tomatoes whole
  • 1- 15 ounce Can tomato sauce
  • 3/4 Cup Vegetable broth
  • 1 Head of garlic roasted
  • 1/2 Yellow onion chopped
  • 3/4 Cup half & half or heavy cream
  • Pinch of Salt
  • Dash of Cayenne pepper
  • Olive oil for drizzling/roasting the garlic
  • 2 Tbsp butter plus 2 Tbsp. flour to thicken soup


  1. Preheat oven to 375 degrees Fahrenheit
  2. Slice the top off of the garlic enough to expose the cloves.
  3. Place Garlic onto foil and drizzle olive oil over.
  4. Wrap garlic in foil and roast for 30 minutes.
  5. If not using foil, roast for 20 minutes.
  6. Add both cans of whole tomatoes to slow cooker and squeeze them with your hands to break up slightly.
  7. Add tomato sauce.
  8. While garlic is roasting, finely chop onion and add to slow cooker.
  9. When garlic has cooled enough to handle, peel cloves and dice, then add to slow cooker.
  10. Add the half and half, then salt and pepper to taste.
  11. Cook on LOW for 6-8 hours.
  12. Puree with immersion blender or in small (3-4) batches in regular stand blender.
  13. Make a paste by combining 2 Tbsp. soft butter with 2 Tbsp. flour.
  14. Whisk butter and flour mixture into soup and allow to sit for 5-10 minutes, until soup is thickened.
  15. Enjoy!