Ingredients:

  • 28 oz crushed tomatoes
  • 2 cups chicken broth
  • 4 tbsp unsalted butter, cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, chiffonade
  • 1 tbsp lemon juice

Instructions:

  1. Place the crushed tomatoes, broth, diced onion, minced garlic, sugar, salt, and pepper into the slow cooker.
  2. Dot the top with the cubed butter, stir gently to combine, cover with the lid, and cook on LOW for 7-8 hours or HIGH for 4 hours until onions are translucent.
  3. Stir in the fresh basil leaves.
  4. Using an immersion blender, blend the soup directly in the pot on high speed for 2-3 minutes until the texture is completely smooth.
  5. Lower the heat setting to Warm and slowly whisk in the heavy cream, stirring constantly for 1 minute to prevent curdling.
  6. Taste and stir in lemon juice if a more vibrant, zesty note is desired.