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Creamy Tomato Basil Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • Extra fresh basil leaves for garnish (optional)

Instructions
 

  • Add the crushed tomatoes, vegetable broth, chopped onion, minced garlic, chopped basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the onion is soft.
  • Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • Stir in the heavy cream until fully mixed. Let the soup warm for 10 more minutes on low.
  • Ladle into bowls and top with extra fresh basil leaves if desired.

Notes

For a thicker texture, reduce the broth by half a cup before cooking. If the soup tastes too acidic after blending, stir in a pinch of sugar with the cream. Leftovers keep in the fridge for three days and reheat gently on the stove to avoid separating the cream.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Immersion Blender