Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can crushed tomatoes (28 ounces)
- 2 1/2 tablespoons tomato paste
- 4 cups low-sodium chicken or vegetable broth
- 1 1/4 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 3/4 teaspoon sugar
- 1 tablespoon unsalted butter cubed
- 1 cup heavy cream
- Fresh basil leaves for garnish, optional
Instructions
- Combine the diced onion, minced garlic, crushed tomatoes, tomato paste, broth, dried basil, dried oregano, salt, black pepper, and sugar in the Crock-Pot. Stir well to mix everything together.
- Cover the Crock-Pot and cook on low heat until the vegetables are very soft, about 4 hours.
- Blend the soup with an immersion blender until smooth. Then, stir in the butter and heavy cream, allowing them to melt and mix thoroughly. Taste and adjust seasoning as necessary.
- Ladle the soup into bowls and garnish with fresh basil leaves, if desired.