Slow Cooker Tomato Basil Soup
Ingredients:
2 cans (28 ounces each) of whole peeled tomatoes (with juice)
1 medium onion, diced
3 cloves garlic, minced
1 cup low-sodium vegetable broth (or chicken broth)
1/4 cup fresh basil leaves, chopped (plus more for garnish)
2 tablespoons tomato paste
1 teaspoon sugar (to balance acidity)
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup heavy cream (optional, for a creamy texture)
2 tablespoons butter
Grated Parmesan cheese (for serving, optional)
Instructions:
1. Combine Ingredients:
In the slow cooker, add the canned tomatoes (with juice), diced onion, minced garlic, vegetable broth, chopped basil, tomato paste, sugar, dried oregano, salt, and black pepper. Stir to combine.
2. Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
3. Blend the Soup:
Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the blended soup to the slow cooker.
4. Add Cream and Butter:
Stir in the heavy cream (if using) and butter, allowing them to melt into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve:
Ladle the soup into bowls and garnish with additional chopped basil and grated Parmesan cheese if desired.