Summer Squash and Tomato Slow Cooker Recipe
Prep Time:
5 minutes
Cook Time:
3 hours
Servings:
6 Servings
Ingredients
  • 5 cups grape or cherry tomatoes
  • 2 small zucchini, chopped
  • 1 onion, chopped
  • 4 minced garlic cloves
  • ½ cup vegetable broth
  • ¼ cup tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ¼ cup chopped basil + more for serving
  • ¼ cup Italian parsley
  • 1 teaspoon fresh thyme
  • ⅓ cup heavy cream
Directions
  1. Add the tomatoes, zucchini, onion, garlic, broth tomato paste, salt, sugar, oregano, pepper, and red pepper flakes to a slow cooker.
  2. Stir well, then cover.
  3. Set the slow cooker setting to high and cook for 3-4 hours or set it to low and cook for 6-7 hours.
  4. When done, transfer the mixture to a blender and add the basil, parsley, and thyme. Blend until smooth.
  5. Return the mixture to the slow cooker and turn off the heat. Let cool for 10 minutes.
  6. Stir in the cream until well blended.
  7. Top with more basil and serve.