- 0.5 stick unsalted butter
- 1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained
- 2 teaspoons minced garlic (freshly minced or from a jar)
- 2 800 gr. cans crushed tomatoes
- 910 gr. low-sodium chicken broth
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Method
- Cut the butter into small pieces and place in the crock of a 7-quart slow cooker.
- Partially cover and leave for a few minutes to melt.
- Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20′.
- Pour the tomatoes and broth into the slow cooker and stir to combine.
- Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle.
- It is OK if leaves come off, but you don’t want stems in your soup.
- Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low.
- When ready to serve, fish out the herb bundle and discard.
- Use an immersion blender to purée the soup until smooth.
- Season with salt and pepper to taste.
- If you want a creamier soup, stir in the heavy cream and leave to warm through.