Slow Cooker Tomato Soup

This is the perfect soup to let cook all day while you’re at work or just bumming around the house on a weekend. I’ve been getting more into slow cooker meals lately because, well, it’s hockey season. There is nothing I like more than getting home and sitting down to a 6pm Red Wings game with a hot meal already cooked. I threw a grilled cheese on my panini maker for a whopping 4 minutes to turn this into a comfort classic that took almost no effort except opening a few cans.

Slow Cooker Tomato Soup Recipe:

2 x 28 oz. cans of whole plum tomatoes
8 oz. tomato paste
3 cloves garlic – chopped
1 small yellow onion – chopped
2 cups chicken stock
2 cups half & half
Salt & Pepper to taste
Fresh basil

Toss everything EXCEPT the half & half and basil into the slow cooker. Turn on high for 5 hours or low for 8 hours.

When you have about 30 minutes left of cook time, hit it with an immersion blender until all the chunks are gone.

Then add your parmesan and chopped basil.

Pour in your half & half and mix well. Cook for the remaining 30 minutes.

Serve with your favorite sandwich or maybe a few croutons or crackers! Oh, and of course some extra cheese.

You could also use crushed tomatoes and skip the immersion blender if you like a chunkier soup.