Wash and chop the fresh tomatoes into small pieces. This helps them break down more easily during cooking.

Finely dice the onion and mince the garlic. These aromatics will add depth to the soup's flavor.

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. This step enhances the sweetness of the onion.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

Transfer the sautéed onion and garlic to the slow cooker. Add the chopped tomatoes, vegetable broth, balsamic vinegar, sugar, dried basil, dried oregano, salt, and black pepper.

Stir everything together to ensure the ingredients are well mixed.

Cover the slow cooker and set it to low heat. Cook for 8 hours or high heat for 4 hours. This slow cooking process allows the flavors to meld beautifully.

Once the cooking time is complete, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender.

After blending, stir in the heavy cream (or coconut cream) for a creamy texture. Adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and serve hot. Optionally, garnish with fresh basil leaves or a drizzle of olive oil for added flavor.