Ingredients:

  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 2 cups vegetable or chicken broth
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp unsalted butter

Instructions:

  1. Grease the bottom of the crockpot with olive oil.
  2. Add the crushed tomatoes, tomato paste, broth, diced onion, and minced garlic.
  3. Stir in the dried oregano, dried basil, sugar, salt, and pepper until the mixture is uniform.
  4. Cover and cook on Low for 6-7 hours or High for 3-4 hours until aromatic and onions are translucent.
  5. Use an immersion blender directly in the pot and blend on high for 2-3 minutes until the soup is completely smooth.
  6. In a small bowl, whisk together the heavy cream and Parmesan cheese.
  7. Slowly whisk 1 cup of the hot soup into the cream mixture to temper it.
  8. Pour the tempered cream mixture and the butter into the crockpot.
  9. Stir in the fresh basil leaves and stir gently on low heat.