Ingredients:

  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 2 tbsp (32g) tomato paste
  • 2 cups (473ml) chicken or vegetable broth
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (1g) dried oregano
  • 1 tsp (4g) granulated sugar
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (15g) fresh basil leaves, packed

Instructions:

  1. Combine the crushed tomatoes, diced tomatoes, tomato paste, broth, diced onion, minced garlic, oregano, sugar, salt, and pepper directly in the slow cooker. Stir until the tomato paste is fully incorporated and the ingredients are well combined.
  2. Cover with a tight-fitting lid. Set your Crockpot to Low for 6 hours. The soup is ready when the onions are translucent and the aroma is fragrant and concentrated.
  3. Stir in the heavy cream and fresh basil leaves. Using an immersion blender, blend the soup directly in the pot on high speed until the texture is completely uniform and velvety. Taste and add an extra pinch of salt or sugar if the tomatoes are particularly tart.