Slow Cooker Tomato Soup
Ingredients
1 C yellow onion, chopped
4 cloves garlic, minced
28 oz tomato sauce
28 oz diced tomatoes
1 1/2 tsp salt
1 tsp ground black pepper
1 1/2 tsp dried oregano
1/2 tsp dried thyme
1 1/2 tsp dried basil
1 tsp celery seed
4 C chicken broth, or vegetable broth
2 bay leaves
1 C heavy cream
Directions
To the bowl of a 5-6 quart slow cooker add prepared onion, garlic, tomatoes, tomato sauce, broth, seasonings and bay leaves. Cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, remove and discard bay leaves. Purée soup using an immersion blender or transfer soup in batches to a blender. If using a blender, transfer puréed soup to a large clean bowl until all soup has been puréed and can be placed back in the slow cooker.
Stir in heavy cream. Continue cooking for an additional 30 minutes.
Carefully taste soup and adjust seasonings as desired. If necessary, use a small amount of sugar or baking soda to offset any acidity. Begin with 1/4 tsp and increase as needed.
Divide between bowls. Serve with optional toppings, such as: fresh basil, croutons, tortilla strips, freshly grated Parmesan cheese, sour cream or crackers.
