Directions
1. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Transfer the sautéed onions and garlic to your slow cooker. Add the crushed tomatoes, vegetable or chicken broth, dried oregano, dried basil, and sugar.
3. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, you can purée only half of it.
5. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for another 15-20 minutes until the cheese has melted and the soup is heated through.
How to grow sunflower in pots at home
Overcoming Challenges: John Goodman’s Resilience Shines Through
Orange peels, put them in a bottle of water: you can do anything with them | You save a lot of money at the end of the month
Michael Douglas’s First Wife, with Whom He Was for 18 Years, Is Being Called ‘Very Beautiful’ – Photos of the Woman That Left Users in Awe
A few drops and not a single fly left in the house: After two months of fighting, they disappeared in 1 minute
Pulled out some stale bread from pantry. My mother-in-law says it’s wasteful not to use it, but it looks bad to me. What should I do?
