Pescatarian Slow Cooker Tomato Basil Soup
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6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed san marzano tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp tomato paste
- 1 tsp dried oregano
- Ā½ tsp red pepper flakes
- 1 tsp granulated sugar
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- Ā½ cup fresh basil leaves, loosely packed
- Ā½ cup heavy cream
For serving
- fresh basil leaves, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
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.
- 2
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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