2ouncecans* whole tomatoes (*I used my own canned tomatoesbut if using store bought I’d highly recommend Muir Glenn Organic tomatoes!), 28
2tablespoonstomato paste
cup¼ sour cream
3small carrotsroughly chopped
2celery stalksroughly chopped
1large yellow onion
4clovesof garlicsmashed
1cuproasted red peppers
2cupsvegetable stockor chicken
cup½ fresh basilroughly chopped
2teaspoonssmoked paprika
1.5teaspoonssugar
Salt & pepperto taste
teaspoon½ red chili flakes
For garnish:
leavesFresh basilsliced thin
Shaved parmesan
Instructions
Preheat oven to 400 degrees. Toss onions, garlic, celery, and carrot with a small amount of olive oil. Spread in an even layer on a baking sheet, and roast in the oven for 15 minutes (or until tender and starting to brown). Remove from oven, and set aside.
Place canned tomatoes (and juices), vegetable stock, tomato paste, basil, roasted red peppers, and roasted veggies (onion, carrot, garlic, celery) in your slow cooker. Add in seasonings (salt, pepper, paprika, cayenne, sugar). Cook on low heat for 6 hours, or until all vegetables are very soft.
Using an immersion blender, puree the soup. Gently stir in sour cream. Add in extra vegetable stock (or water) if the soup is too thick. Taste, and adjust seasonings as needed.
Serve warm, with thinly sliced basil and grated parmesan
Notes
**You could skip roasting the veggies and place them in the crockpot raw. However, I believe that roasting the veggies develops deeper flavors, and it only takes 15 minutes. If you have the time or energy, I highly recommend it!