Ingredients
Scale
- 2 cans (14 oz each) diced tomatoes
- 2 cups (500 ml) vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup (240 ml) heavy cream
- Fresh basil for garnish
Instructions
- In a slow cooker, combine the diced tomatoes, vegetable broth, chopped onion, minced garlic, dried basil, dried oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and allow it to heat through before serving.
- Garnish with fresh basil before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, tomato soup, comfort food