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

1. 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.

2. 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.

3. Using an immersion blender, blend soup until desired consistency is reached. Drizzle servings with pesto, and garnish with basil and pepper, if desired.

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