Directions
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.
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