Ingredients:

  • 2 cans (14.5 oz each) diced tomatoes (with basil and oregano, if possible)
  • 1 medium onion, chopped (about 1 cup or 150 g)
  • 2 cloves garlic, minced
  • 1 medium carrot, diced (about 1/2 cup or 70 g)
  • 1 cup (240 ml) vegetable broth (low-sodium preferred)
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) sugar (optional, to balance acidity)
  • 1 teaspoon (2 g) dried basil
  • 1 teaspoon (2 g) dried oregano
  • 1/2 teaspoon (1 g) salt (to taste)
  • 1/4 teaspoon (1 g) black pepper
  • 1/2 cup (120 ml) heavy cream or coconut milk (for a dairy-free option)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Chop the onion and carrot; mince the garlic.
  2. In a skillet, heat olive oil over medium heat, then sauté onion for 3-4 minutes until softened. Add garlic and carrot, cooking for another 2 minutes.
  3. Add the diced tomatoes (with their juice), sautéed vegetables, vegetable broth, herbs, sugar, salt, and pepper to the crockpot.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
  5. Use an immersion blender to puree soup until smooth; alternatively, carefully transfer to a regular blender in batches.
  6. Once blended, stir in heavy cream or coconut milk and heat through for an additional 15 minutes.
  7. Ladle into bowls, garnish with fresh basil, and enjoy!