Ingredients
| 1 tbsp | (15 ml) | butter |
| 2 | (medium) | onions, chopped |
| 2 | (medium) | carrots, chopped |
| 4 | (medium) | garlic cloves, finely minced |
| 1 tsp | (5 ml) | white sugar |
| 1 tsp | (5 ml) | salt |
| 1/4 tsp | (1 ml) | pepper |
| 1 tsp | (5 ml) | dried basil |
| 1/4 cup | (60 ml) | tomato paste |
| 28 oz | (796 ml) | crushed tomatoes |
| 3 cups | (750 ml) | low sodium chicken broth |
| 1/2 cup | (125 ml) | sun-dried tomatoes, chopped, drained and oil-packed |
| 3/4 cup | (175 ml) | 10% cream |
Directions
- Heat butter over medium heat in a skillet. Add onions, carrots, garlic, sugar, salt, pepper, basil and tomato paste. Cook for 7 minutes, stir occasionally.
- Transfer the mixture to a slow cooker. Stir in canned tomatoes, broth and sun-dried tomatoes.
- Cook in slow cooker for 8 hrs on low setting or 4 hrs on high until vegetables are soft.
- Transfer soup to a blender or food processor and puree until smooth. (An immersion blender can be used directly in the slow cooker pot to save you time and washing more dishes!)
- Transfer back to slow cooker and stir in cream. Add more salt and pepper if needed.
- Cook for 15 minutes until steaming.
- Serve hot with crusty bread or a sandwich.