Ingredients List
- 2 ½ pounds ripe tomatoes
- 1 head of garlic
- 1 teaspoon extra virgin olive oil
- 1 diced medium yellow onion
- 14-ounce can diced tomatoes
- ½ cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh basil, plus extra for garnish if desired
- ¼ cup heavy cream
- 4 ounces sliced Asiago cheese
Method
In a 400-degree oven, place a foil packet contained the peeled garlic cloves. Roast for approximately 25 minutes. Meanwhile, boil a pot of water, and add the ripe tomatoes; boil them for around 3 minutes, and then drain. Rinse with cold water until the tomatoes have cooled to the touch. Remove their skins and cores, and discard. Add the tomatoes to a slow cooker
Add the rest of the ingredients except for the cream and the cheese. Cook for 4 hours on high or 6 to 8 hours on low or until the vegetables have become soft. Use a stick blender to puree the vegetables in the slow cooker. Stir in the cream and the bulk the cheese, reserving some cheese to garnish the soup. Spoon the soup into bowls, topping with the retained cheese and basil.
