Ingredients
Scale
- 2 28 oz cans whole peeled tomatoes, with juices
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup heavy cream added at the end
- 1 tablespoon butter added at the end
- 1 tablespoon tapioca flour or cornstarch + 1 tablespoon of water stirred into a slurry added at the end
- 1 tablespoon sugar added at the end
Instructions
- Combine the tomatoes, tomato paste, vegetable broth, onion powder, garlic powder, salt, black pepper, dried basil, and dried oregano in the slow cooker.
- Gently break up the tomatoes with a spoon.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Blend the soup until smooth with an immersion blender or regular blender.
- Incorporate the heavy cream, butter, slurry, and sugar into the soup, stirring until everything is melted and mixed well.
- Taste the soup and adjust seasoning, adding more sugar if it tastes too acidic.
Notes
Feel free to adjust the herbs according to your preference.
This soup can be stored in the refrigerator for up to 4 days for easy meals later.
For added texture, consider adding croutons when serving.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg