Slow Cooker Tomato Parmesan Soup

Instructions:

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Cook onions until soft (5 minutes), then add garlic and sauté until fragrant (1-2 minutes).

2. Slow Cook: Transfer onions and garlic to the slow cooker. Add crushed tomatoes, broth, oregano, basil, and sugar. Stir well.

3. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

4. Blend: Before serving, use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).

5. Add Cream & Cheese: Stir in heavy cream and Parmesan. Cook an additional 15-20 minutes until cheese melts and soup is creamy.

6. Season & Serve: Adjust salt and pepper to taste. Garnish with fresh basil.

Variations & Tips:

• Vegan Option: Swap heavy cream for coconut milk and Parmesan for nutritional yeast.

• Extra Flavor: Add roasted red peppers or a pinch of red pepper flakes for heat.

• Protein Boost: Stir in cooked chicken, Italian sausage, or white beans.

• Greens: Blend in fresh spinach or kale for added nutrients.

• Herb Swap: Try thyme or rosemary for a different aromatic touch.

Enjoy this luscious, slow-simmered soup—warm, comforting, and full of flavor! �🍅🧀