make it: easy peasy slow cooker tomato soup

• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon of thyme
• 1 medium onion, thinly sliced
• two teaspoons of minced garlic
• 1/4 cup tomato paste {or use sauce in a pinch}
• 2 28-ounce cans whole San Marzano tomatoes {splurge, you won’t regret it!}
• pinch of red pepper flakes
• celery salt to taste
• 10 fresh basil leaves
• 1–2 teaspoons sugar, divided
• sour cream {optional}

1. Dust of the slow cooker. Trust me, you’ll be grateful you did! Put in both cans of San Marzano whole tomatoes and turn heat to low.

2. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes.

3. Add sauteed onions and garlic to tomatoes. Put in tomato paste, celery salt, red pepper flakes, basil and sugar. Stir until combined.

4. Cook on low for 7-8 hours.

5. Use a blender to puree in batches or an immersion blender.  Ladle into bowls and top with a dollop of sour cream {optional}.

We served ours with grilled cheese sandwiches — Monterrey Jack cheese on sourdough. YUM!