Ingredients:

  • 3 lbs fresh Roma tomatoes, quartered
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups vegetable broth, low sodium
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp unsalted butter

Instructions:

  1. Combine the quartered tomatoes, diced onion, carrots, celery, and minced garlic in the crockpot. Note: Don't worry about the order, just get them all in.
  2. Stir in the tomato paste, vegetable broth, oregano, chili flakes, salt, and pepper. Note: Make sure the vegetables are completely submerged in the liquid to prevent sticking.
  3. Cover the pot with a tight fitting lid.
  4. Cook on HIGH for 4 hours (or LOW for 6-8 hours) until the carrots are tender and the tomatoes have collapsed into a soft pulp. - Scent Check 1: At the 1 hour mark, you'll smell raw, sharp vegetables. - Scent Check 2: By hour 3, the aroma should shift to a sweet, concentrated stew smell.
  5. Stir in the butter and heavy cream. Note: The butter should melt almost instantly into the hot soup.
  6. Using an immersion blender, blend the soup directly in the pot until completely smooth and glossy.
  7. Stir in the fresh basil leaves last. Note: Do not blend the basil, or the soup will turn a muddy brown color.
  8. Serve immediately in warm bowls.