Creamy Tomato Basil Soup

• Produce

  • 1/4 Basil, leaves
  • 6 cloves Garlic
  • 1 Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Salt
  • 1 tsp Sugar

• Bread & Baked Goods

  • 1 Bread or croutons

• Dairy

  • 1 cup Heavy cream
  • 1 cup Parmesan cheese

• Other

  • 3 ounce cans of diced fire-roasted tomatoes (14.5

Found on cocoandash.com

Description

Directions

• Add tomatoes, chicken broth, onions, garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.
• After the 4 hours, add in the chopped basil leaves.
• Using either an immersion blender or a stand blender, blend soup until smooth.
• (If you used a regular stand blender return the soup to the slow cooker)
• After blended, add in the milk and parmesan cheese.
• Stir to combine.
• Cook for 30 more minutes.
• Serve and enjoy!! (I like to serve mine with croutons and a little extra basil on top)