This slow cooker soup builds deep, rich flavor with San Marzano and diced tomatoes simmered low and slow with softened onion and garlic until everything melds into a velvety base. Fresh basil gets blended right in for that classic herbaceous brightness, while a touch of sugar balances the tomatoes' natural acidity and red pepper flakes add a gentle warmth. Heavy cream stirred in at the end gives the soup its signature silky, luxurious texture. Since you're controlling every seasoning that goes into the pot, it's easy to season this one to taste and keep it right in line with an added salt free approach. Ladle it into bowls with a sprinkle of fresh basil and it's a cozy, comforting bowl that doesn't skimp on flavor. Pair it with crusty bread for dipping and you've got a satisfying meal that works for the whole table.
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Melt the butter in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
Transfer the onion and garlic to a 5-quart or larger slow cooker. Add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, dried oregano, red pepper flakes, sugar, salt, and black pepper. Stir to combine.
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