This slow cooker soup builds deep, rich flavor with San Marzano and diced tomatoes simmered low and slow with garlic, onion, and a good pinch of oregano and red pepper flakes for warmth. The tomato paste and a touch of sugar round out the acidity, while fresh basil gets blended right in for that classic bright, herby finish. Everything comes together into a velvety, deeply colored soup that's completely smooth thanks to a quick pass with an immersion blender. It's an easy hands-off recipe ā let the slow cooker do the work for hours, then finish with a final simmer so every spoonful is silky and hot. Ladle it into bowls with extra basil on top, and it's a comforting, cozy option that fits neatly into a gluten free lineup.
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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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