Slow Cooker Tomato Soup

Ingredients

• 2 cans crushed tomatoes ((28 ounces each))
• 1 tablespoon crushed garlic
• 14 ounce can chicken broth (or 2 cups (or vegetable broth))
• 2 tablespoons sugar
• 1/3 cup butter (cut into 1/2" cubes)
• 1 cup heavy cream
• 15-20 basil leaves (-OR- 1 Tbsp dried basil leaves)

Instructions

1. 1

   Pour the tomatoes, broth, and garlic into the crock pot. If you are using dried basil, also add it now. Then close the lid and set the temperature to low and the time to 4-6 hours depending on when you will be ready to prepare and serve it.

2. 2

   After cooking, open the lid and first stir in the sugar, then stir in the butter, and continue to stir until melted and well combined.

3. 3

   Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now.

4. 4

   Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese.