Servings: 6-8
Prep Time: 15 minutes
Cook Time: 4-6 hours (slow cooker)
Ingredients:
2 (28-oz) cans crushed tomatoes
1 medium onion, finely chopped
3-4 garlic cloves, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar (balances acidity)
Salt & black pepper, to taste
Fresh basil, for garnish (optional)
Instructions:
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Instructions:
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Cook onions until soft (5 minutes), then add garlic and sauté until fragrant (1-2 minutes).
Slow Cook: Transfer onions and garlic to the slow cooker. Add crushed tomatoes, broth, oregano, basil, and sugar. Stir well.
Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Blend: Before serving, use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).
Add Cream & Cheese: Stir in heavy cream and Parmesan. Cook an additional 15-20 minutes until cheese melts and soup is creamy.
Season & Serve: Adjust salt and pepper to taste. Garnish with fresh basil.
Variations & Tips:
Vegan Option: Swap heavy cream for coconut milk and Parmesan for nutritional yeast.
Extra Flavor: Add roasted red peppers or a pinch of red pepper flakes for heat.
Protein Boost: Stir in cooked chicken, Italian sausage, or white beans.
Greens: Blend in fresh spinach or kale for added nutrients.
Herb Swap: Try thyme or rosemary for a different aromatic touch.
Enjoy this luscious, slow-simmered soup—warm, comforting, and full of flavor!
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