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Creamy Crockpot Tomato Soup

28 ounces diced or crushed tomatoes, undrained (fire-roasted, if available)
onion (optional)
4 cups chicken broth
1 tsp oregano
1 tsp sweet basil
1 tsp salt
1 tsp pepper
2 bay leaves
1 cup heavy cream

Combine the undrained tomatoes & chicken broth; still well and add oregano & basil.
Cook on high for 4-6 hours. Remove bay leaves. Use immersion blender to puree; then strain out seeds and chunks.

Add cream and heat through.

http://www.food.com/recipe/creamy-crockpot-tomato-soup-454803
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Gillian Gunson