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Ingredients

  • 2 ounce cans* whole tomatoes (*I used my own canned tomatoes but if using store bought I’d highly recommend Muir Glenn Organic tomatoes!), 28
  • 2 tablespoons tomato paste
  • cup ¼ sour cream
  • 3 small carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 large yellow onion
  • 4 cloves of garlic smashed
  • 1 cup roasted red peppers
  • 2 cups vegetable stock or chicken
  • cup ½ fresh basil roughly chopped
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons sugar
  • Salt & pepper to taste
  • teaspoon ½ red chili flakes
  • For garnish:
  • leaves Fresh basil sliced 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!