1. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Transfer the sautéed onions and garlic to your slow cooker. Add the crushed tomatoes, vegetable or chicken broth, dried oregano, dried basil, and sugar.
3. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, you can purée only half of it.
5. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for another 15-20 minutes until the cheese has melted and the soup is heated through.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with chopped fresh basil if desired.
Variations & Tips
For a vegan version, substitute the heavy cream with coconut milk or a cashew cream and use nutritional yeast instead of Parmesan. You might also add some roasted red peppers for a slightly different, smoky flavor. If you’re looking for a protein boost, add some cooked, shredded chicken or cooked Italian sausage in the final hour of cooking. For a different herb profile, consider adding some thyme or rosemary. Finally, blending in a handful of fresh spinach at the end will add color and nutrients without altering the taste significantly.
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I think this is the top version I’ve done, it’s mouth-watering!
