Ingredients:

  • 1.36 kg (28 oz) can whole peeled tomatoes in juice
  • 794 g (28 oz) can crushed tomatoes
  • 120 g (4 oz) can tomato paste
  • 946 ml (4 cups) vegetable broth
  • 1 tsp granulated sugar
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Combine the whole peeled tomatoes, crushed tomatoes, tomato paste, vegetable broth, granulated sugar, chopped onion, minced garlic, and fresh basil in a slow cooker.
  2. Cover and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until vegetables are very tender and flavors are melded. (For this recipe, we assume a 4-hour cook time on LOW).
  3. Carefully remove the lid. Using an immersion blender, blend the soup directly in the slow cooker until completely smooth and velvety. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth (use caution with hot liquids).
  4. Stir in the heavy cream and continue to cook on LOW for another 15-30 minutes, or until heated through. Serve hot.