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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F.
Step 2
Place tomatoes and garlic cloves on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt, pepper, and dried Italian herbs, roast for about 25 minutes, or until the tomatoes are soft and charred on the tops.
Step 3
Remove tray from oven and transfer the tomatoes and garlic to the slow cooker with all the juices from roasting.
Step 4
Add the diced onion, red bell pepper, season with dried basil, red pepper flakes, salt, and pepper.
Step 5
Add the tomato paste and broth, stir to combine.
Step 6
Cover and cook on High for 3 hours or on Low for 6 hours.
Step 7
When there are 30 minutes of cooking remaining, stir in the heavy cream, cover and cook for 30 minutes.
Step 8
Using an immersion blender or a Vitamix, puree the mixture until it’s very smooth. I transferred the soup in two batches into the blender to puree it, but if you use an immersion blender you can puree the soup directly in the crockpot.
Step 9
Serve garnished with grated parmesan cheese and fresh basil leaves.
Step 10
Store in the fridge for up to 3-4 days or freeze for later.
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