Slow Cooker Creamy Tomato Soup

🧂 Ingredients

• 46 oz tomato juice
• 1 yellow onion

  diced
• ½ cup butter
• 28 ounces diced tomatoes
• 2-4 tablespoons sugar
• 3 teaspoons chicken granules

  or 3 chicken bouillon cubes
• 1 tablespoon ground pepper
• ¼ cup basil

  chopped
• 1 cup heavy cream

  room temperature
• Parmesan cheese rind

  optional

Instructions

• 1 Heat a large skillet over medium heat, then add the butter and onions; cook 5 to
  6 minutes, or until golden.
• 2 While onions are cooking, pour tomato juice and diced tomatoes into crock pot.
• 3 Add 3 chicken bouillon cubes and pepper. Add cheese rind if desired.
• 4 Once onions are cooked add to crock pot.
• 5 Add 2-4 tablespoons sugar. Taste that acidity is to your liking.
• 6 Mix everything together until combined.
• 7 Cover and cook on LOW for 6 hours.
• 8 Remove the cheese rid and, using an immersion blender, blend the soup until
  smooth (or you can carefully do this in small batches in the blender).
• 9 Once soup is cooked add warmed heavy cream and basil and stir. Serve immediately
  or keep on warm until ready to serve.

Nutrition Info