Becky's Fire Roasted Tomato Soup - Crock Pot Recipe

This is a good recipe for a Sunday. The soup can cook in the crock pot while we're at church. Then it just takes me a minute to finish it up with the immersion blender when we get home.

2 – 15 oz. cans Fire Roasted Diced Tomatoes

4 cups chicken broth

1/2 cup diced yellow onion 

2 teaspoons minced garlic 

1 teaspoon dried basil 

2 teaspoons packed brown sugar

2 slices white bread (this is a surprise ingredient!)

2/3 cup half and half (or light cream)

salt and pepper to taste

Put the first 6 ingredients into the crockpot and cook on low about 5 – 6 hours. Then, tear up the 2 slices of bread, crust and all, and toss it into the crock pot. Cover with the lid and allow the bread to soften in the soup for about 5 minutes. With an immersion blender (or stick blender), blend until smooth - right in the crock pot. (The bread helps to thicken the soup and gives it a nice texture.)

Stir in half and half. 

Garnish with fresh basil, croutons and parmesan cheese.