Slow Cooker Tomato Basil Soup

By vealam

Ingredients

• 2-28oz. cans San Marzano tomatoes
• 4 cups fresh tomatoes, diced
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium sweet onions, chopped
• 4 whole cloves of garlic, minced
• 1 tsp. sea salt, more if desired
• Freshly ground pepper to taste
• 900 ml. or 1 quart of vegetable broth
• 1/2 cup fresh basil
• 1 1/2 cups half and half cream
• Freshly grated Parmesan (optional)

Preparation

Step 1

Place all the ingredients except for the cream and Parmesan into a slow cooker. Cook on low for 5-7 hours. The veggies should be soft enough to puree at this point.
Using an immersion blender or upright blender puree the soup. Add the cream and adjust seasoning. Heat to serve. If desired add a sprinkle of fresh grated Parmesan.