Categories: Soup
Ingredients
- 2 tbsp. unsalted butter
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 2 (14.5 oz.) cans fire-roasted diced tomatoes, undrained
- 3 cups chopped fresh plum tomatoes
- 2/3 cup chicken broth
- 1 tbsp. red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp crushed red pepper
- Basil pesto, to serve
- Garnish: fresh basil, black pepper
Directions
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In a small skillet, heat butter over medium-high heat. Add onion; cook until lightly browned, about 3 minutes. Add garlic; cook for 1 minute.
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In a slow cooker, combine onion mixture, diced tomatoes, plum tomatoes, broth, vinegar, salt, sugar, and red pepper. Cover and cook on high for 2 hours. Let cool slightly.
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Using an immersion blender, blend soup until desired consistency is reached. Drizzle servings with pesto, and garnish with basil and pepper, if desired.