Ingredients:

  • 28 oz (794g) crushed tomatoes
  • 14.5 oz (411g) diced tomatoes, undrained
  • 1 small yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (946ml) vegetable broth (low sodium)
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • Salt and pepper to taste
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (5g) fresh basil leaves, chopped

Instructions:

  1. Combine tomatoes, onion, garlic, broth, oregano, and dried basil in the slow cooker. Season with salt and pepper.
  2. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. If desired, use an immersion blender to partially or fully blend the soup until smooth.
  4. Stir in heavy cream and fresh basil.
  5. Serve hot.