Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!
4.8 stars (26 ratings)
Ingredients
2(28-ounce) canswhole peeled plum tomatoes with basil
1(15-ounce) cantomato sauce
1 ½cupsvegetable broth
3clovesgarlic, minced
1onion, diced
1red bell pepper, diced
2tablespoonstomato paste
1 ½teaspoonsdried oregano
1teaspoonsugar
½teaspoonkosher salt
½teaspoonsfreshly ground pepper
⅓cupheavy cream
⅓cupchopped fresh basil leaves
For the parmesan cheddar croutons
4cupsFrench bread cubes
1cupshredded extra-sharp cheddar cheese
¼cupfreshly grated Parmesan
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.