Start by peeling and roughly chopping the onion, then mince the garlic cloves. Prepare all ingredients and have them ready to go.
Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant. Add the onion and sauté until translucent, about 5 minutes, until it becomes soft and slightly golden.
Add the minced garlic to the skillet and cook for another 30 seconds, just until fragrant. Be careful not to burn it, as that can add bitterness.
Transfer the sautéed onion and garlic into the slow cooker. Pour in the crushed tomatoes and vegetable broth, stirring to combine everything evenly.
Set your slow cooker to low and cook uncovered for 4 to 6 hours, allowing the flavors to deepen and the tomatoes to thicken. The house will fill with a rich, roasted aroma.
Once the cooking time is up, use an immersion blender directly in the slow cooker to purée the soup until silky smooth. Alternatively, carefully transfer the hot contents to a blender, blend until smooth, then return to the slow cooker.
Taste and season the soup with salt and pepper. Stir in the cream or coconut milk for a velvety texture and rich flavor. Add chopped herbs at this stage for a fresh herbal note.
Ladle the hot, smooth soup into bowls. Drizzle with a little extra olive oil and garnish with fresh herbs for a beautiful finish. Serve immediately for a cozy, satisfying meal.
