Ever thought about giving your regular tomato soup an upgrade? How about letting it slowly simmer and bubble away, developing layers of flavor that only time can bring? That’s what we’re doing today with this slow-cooked tomato soup recipe. It’s perfect for those lazy days when you want something easy and utterly delicious.
Ingredients
- 2 cans of whole peeled tomatoes (28 ounces each)
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups of vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh basil or parsley for garnish
Instructions
- Sauté onion, garlic, carrot, and celery in a skillet until softened to enhance flavors.
- Transfer these to a slow cooker, adding whole peeled tomatoes (broken down), vegetable or chicken broth, tomato paste, dried basil, oregano, salt, pepper, and a bay leaf.
- Cover and cook on low for 6-8 hours, allowing flavors to fully develop.
- After cooking, remove the bay leaf and use an immersion blender to puree the soup.
- For extra richness, add heavy cream or coconut milk. Serve hot, garnished with fresh basil or parsley.
