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Slow Cooker Fire Roasted Tomato Soup * *

Slow Cooker Paleo Fire-Roasted Tomato Soup

  • Cooking Time:

    3–6 hours
  • Servings:



2 T. coconut oil
2 medi­um yel­low onions, thin­ly sliced
1 tsp. sea salt
1.5 tsp. cur­ry pow­der
1 tsp. ground corian­der
1 tsp. ground cumin
1/4 tsp. red pep­per flakes
56 oz. fire-roast­ed whole toma­toes
5 c. water
14 oz. can coconut milk

When I think of Win­ter and what I like to eat, I often think of child­hood recipes that always hit the spot. With this recipe for Slow Cook­er Paleo Fire-Roast­ed Toma­to Soup, your adult palate will be thank­ing you, but the kid inside will be smil­ing too.

  1. Melt coconut oil in large saucepan on stove top.  Add sliced onions to pan.  Saute until onions are very ten­der, but not browned.
  2. Add all of the sea­son­ings and spices and saute for anoth­er minute or so.
  3. Trans­fer cooked onions and spices to crock.
  4. Next, add toma­toes in their juices to crock and 5 cups of water.
  5. Cov­er and crock on HIGH 3 hours or on LOW 6 hours.
  6. Next, puree soup with a hand blender, or add con­tents to a stand blender and blend until smooth. Add con­tents back to crock, add coconut milk and stir.
  7. Cov­er and crock anoth­er 1 hour on LOW.

NOTE: Coconut milk can be replaced with chick­en stock or water, if desired, but makes for a thin­ner soup.

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Fire Roasted Tomatoes


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlKristinAmyRobertJulie G Recent comment authors
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I am hop­ing to learn to can this sum­mer and was won­der­ing if this recipe, as is, is suit­able for can­ning? Would I “need” to use the chick­en stock instead of the coconut milk or will it can nice­ly with the coconut milk in it? Thanks!


Mak­ing this for din­ner as I’m typ­ing this 🙂 the only thing I don’t like is the blend­ing with a hand blender! On the last hour of it cook­ing so ill let y’all know how it taste!! Ohh and I didn’t get the fire roast­ed toma­toes 🙁 the store didn’t have them!! But hey it may still taste amaz­ing so we will see!


That was a no go for us 🙁

Laurie S
Laurie S

It is a win­ner in my house! I used diced fire roast­ed toma­toes in a can. They were per­fect. Didn’t need to emul­sion blend, as it was fine the way it was; how­ev­er, I did and it was still great! Made with grilled cheese on sour­dough. Great fla­vors. Might adapt by adding red bell pep­pers and spice it up with more red pep­per flakes… but amaz­ing taste… Not your typ­i­cal toma­to soup.

Julie G
Julie G

This was not a win­ner in our house.…I think it had too much cur­ry for our taste.…maybe we will back off the spices a bit and try again…my daugh­ter said it tast­ed like Indi­an toma­to sauce.…


This is some­what sim­i­lar to my roast­ed red bell pep­per bisque recipe. How­ev­er, I make a point not to boil the coconut cream.
3 tbsp margarine/butter
1 small yel­low onion, minced
2 cloves gar­lic, minced
~2 cups low sodi­um broth (veg­etable or chick­en)
1/2 tsp cur­ry pow­der (option­al)
1/2 tsp black pep­per
1/2 tsp red chili pep­per flakes
2 tsp rose­mary
1/2 tsp mixed Ital­ian spices
2 bay leaves
16 oz jar roast­ed red bell pep­pers (with its saltwater/citric acid)
3 tbsp toma­to paste
28 oz can whole plum toma­toes

2 cans coconut milk (2 x 15 oz)


I was real­ly look­ing for­ward to this recipe, a toma­to soup with coconut milk, YUM! Unfor­tu­nate­ly, this is NOT a toma­to soup. It is not even red. My soup came out yel­low, and tast­ed like cur­ry, and was real­ly spicy. My kids and I ate it and enjoyed it, but it def­i­nite­ly was NOT toma­to soup in any way, shape, or form. I would remove the cur­ry and red pep­per alto­geth­er and add toma­to paste as part of a recipe change. I will not be mak­ing this again.


I made a bunch of alter­ations to this recipe, as I don’t think my fam­i­ly would care for the Indi­an-inspired fla­vors. I omit­ted all of those spices and the onions as well, just to see if it’d be ok with­out them. I kept it very sim­ple- 2 cans of toma­toes (1 reg­u­lar, 1 fire roast­ed), 1 can coconut milk, salt, red pep­per flakes, and onion pow­der. My fam­i­ly loved it! My favorite part is the tex­ture and fresh fla­vor… so much bet­ter than any canned toma­to soup! This will be my go-to toma­to soup from now on! 🙂

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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