Creamy Slow Cooker Tomato Soup

• •56 oz canned crushed tomatoes
• •1 yellow onion, medium, chopped
• •4 garlic cloves, minced
• •2 cup vegetable broth
• •1 teaspoon dried basil
• •0.5 teaspoon dried oregano
• •1 bay leaf
• •1 teaspoon granulated sugar
• •1 tablespoon olive oil
• •0.5 cup heavy cream
• • to taste salt
• • to taste black pepper

Instructions

1. 1

   Add the olive oil, crushed tomatoes, chopped onion, minced garlic, vegetable broth, dried basil, dried oregano, bay leaf, and granulated sugar to a 4-quart (or larger) slow cooker. Stir all ingredients together until well combined.

2. 2

   Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the onions are very tender and the flavors have fully melded.

3. 3

   Carefully remove and discard the bay leaf from the soup. Using an immersion blender, blend the soup directly in the slow cooker until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (exercise caution when blending hot liquids).

4. 4

   Stir in the heavy cream until it is fully incorporated and the soup has a consistent, creamy texture.

5. 5

   Taste the soup and season generously with salt and black pepper as needed. Adjust the sugar if the soup is too acidic.

6. 6

   Serve the creamy slow cooker tomato soup hot, ideally paired with a classic grilled cheese sandwich, and garnished with fresh basil, a swirl of extra cream, or croutons if desired.

Chef's Tips

• 💡For an extra layer of flavor, consider briefly sautéing the chopped onion and minced garlic in the olive oil in a skillet before adding them to the slow cooker. This step, while optional, can deepen the aromatic base.
• 💡Adjusting Acidity: The acidity of canned tomatoes can vary. If your soup tastes too tart, add another half teaspoon of sugar or a tiny pinch of baking soda (about 1/4 teaspoon) to balance the flavor.
• 💡Dairy-Free Option: To make this soup dairy-free, substitute the heavy cream with an equal amount of full-fat coconut milk or a plant-based unsweetened cream alternative. Blend well for a smooth finish.
• 💡Freezing Instructions: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
• 💡Garnish Ideas: Elevate your serving with a drizzle of pesto, a sprinkle of freshly grated Parmesan cheese, homemade croutons, or a dollop of crème fraîche.