Ingredients
Scale
- 1 TBS olive oil
- 2 sweet onions, finely chopped
- 3-4 cloves of garlic, minced
- 1 28oz can whole San Marzano tomatoes, undrained
- About 20 oz (3 cups) reduced-sodium chicken broth
- 1 tsp smoked paprika
- 6-8 fresh basil leaves, minced (or 1 tsp dried basil)
- Salt and pepper, to taste
- 1/4 cup half and half
Instructions
- Heat the olive oil in a large skillet on medium low heat. Add the onion and allow to cook until fully soft and fragrant, 10-15 minutes. Near the end of the cook time, sprinkle the minced garlic into the skillet and cook for a few more minutes.
- In a crock pot, add the cooked onions and garlic with the tomatoes, chicken broth, paprika, basil, and desired amount of salt and pepper (you can adjust this later).
- Cook on low for 5-6 hours. Use an immersion blender to puree the soup, or you can carefully transfer batches of the soup to a blender.
- Stir in the half and half to soup and serve hot with grated Parmesan (optional)
- Prep Time: 5 mins
- Cook Time: 6 hours
