Start by roughly chopping the ripe tomatoes or opening the canned tomatoes, and peel and dice the onion.
Add the tomatoes, diced onion, minced garlic, vegetable broth, salt, and pepper into the slow cooker.
Cover the slow cooker and set it to cook on low for 6 to 8 hours, or on high for about 4 hours. Let the lid do its magic as the house fills with a warm, roasted tomato aroma.
Once the cooking time is up, carefully use an immersion blender directly in the pot to blend the soup until smooth and velvety. Alternatively, transfer in batches to a blender, blending until creamy.
Stir in the heavy cream or coconut milk, and adjust the seasoning with more salt or pepper if needed. The soup should be a vibrant red with a silky texture.
Pour the warm soup into bowls, drizzle with a bit of olive oil, and sprinkle chopped fresh basil or thyme on top for a bright, herbal finish.
Serve hot with crusty bread or your favorite grilled cheese for a cozy, comforting meal.
