Description
A warm, hearty soup made from fresh ripe tomatoes, making it rich and comforting.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish
Instructions
- Preheat your slow cooker.
- In a skillet, heat olive oil over medium heat and sauté the onions and garlic until softened.
- Add the halved tomatoes, dried basil, oregano, salt, and pepper to the slow cooker.
- Pour in the vegetable broth and stir to combine.
- Cook on low for 360-480 minutes or on high for 180-240 minutes.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh basil.
Notes
Pairs well with crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American