Ingredients:

  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 2 cups chicken or vegetable broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp unsalted butter, chilled
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup fresh basil leaves

Instructions:

  1. Combine the crushed tomatoes, diced tomatoes, broth, diced onion, minced garlic, tomato paste, oregano, salt, pepper, and sugar directly in the crockpot. Stir until the tomato paste is fully incorporated and the mixture is uniform.
  2. Cover with a tight-fitting lid. Set the slow cooker to High for 4 hours or Low for 8 hours.
  3. Switch the slow cooker to the 'Warm' setting. Use an immersion blender directly in the pot and blend until the soup is completely smooth.
  4. Stir in the chilled butter and heavy cream. Stir in the fresh basil chiffonade last to maintain color and flavor.