Ingredients:

  • 2 cans (28 oz each) whole peeled San Marzano tomatoes
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Place the whole peeled tomatoes, chicken broth, diced onion, minced garlic, sugar, oregano, salt, pepper, and cayenne into the slow cooker.
  2. Place the cubes of butter on top of the mixture.
  3. Cover with the lid and cook on Low for 8 hours or High for 4 hours until onions are translucent and fragrant.
  4. Using an immersion blender, blend the soup directly in the pot until it reaches a velvety, smooth consistency.
  5. Stir in the heavy cream and fresh basil.
  6. Let the soup sit on the Warm setting for 5-10 minutes to allow the cream to integrate and the basil to wilt.