Creamy Roasted Tomato Soup

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes


  • 1 cup chopped onions
  • 1 Tbsp. minced garlic
  • 1 Tbsp. Extra-virgin olive oil
  • 1/8 tsp. red pepper flakes
  • 2 (28-ounce) can fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 2 Tbsp. brown sugar
  • 3 slices white bread , crusts removed, torn into 1-inch pieces
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste


  1. Microwave onions, garlic, oil and pepper flakes in a bowl, stirring occasionally, until onions are soft, about 5 minutes; transfer to a slow cooker. Stir in tomatoes and their juice, chicken, broth, and sugar. Cover and cook 4 to 5 hours on low.
  2. Stir in bread, cover and cook on high until bread is saturated and begins to break down, about 10-15 minutes.
  3. Working in batches, process soup in a blender until smooth. Return soup to slow cooker and stir in cream and let sit until heated through, about 5 minutes.
  4. Stir in basil and season with extra sugar, if needed, and salt and pepper to taste.