Let the slow cooker do the work here: onions and garlic soften into a fragrant base, then simmer for hours with crushed San Marzano tomatoes, diced tomatoes, and a touch of tomato paste until deeply flavored. A pinch of oregano, red pepper flakes, and a hint of sugar round out the acidity, while a big handful of fresh basil gets blended right in for that unmistakable herbaceous finish. The result is a velvety, richly colored soup with real depth, no standing over the stove required. Ladle it into bowls with extra basil on top and a side of crusty bread for dunking, and it's an easy, comforting dinner that fits perfectly into a vegetarian rotation.
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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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