Ingredients
Scale
- 2 28 oz cans whole peeled tomatoes, with juices
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup heavy cream added at the end
- 1 tablespoon butter added at the end
- 1 tablespoon tapioca flour or cornstarch + 1 tablespoon of water stirred into a slurry added at the end
- 1 tablespoon sugar added at the end
Instructions
- Add tomatoes, tomato paste, vegetable broth, onion powder, garlic powder, salt, pepper, basil, and oregano to the slow cooker.
- Use a spoon to gently break up the tomatoes.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Blend the soup until completely smooth using an immersion blender or a regular blender.
- Stir in heavy cream, butter, slurry, and sugar until melted and well incorporated.
- Taste and adjust seasoning, adding more sugar if the soup is overly acidic.
Notes
For a lighter version, reduce the amount of heavy cream.
Feel free to add fresh herbs at the end for an extra flavor boost.
This soup pairs beautifully with grilled cheese sandwiches.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg