Originally posted 2/12/17
Ingredients (Yield: 4-6 servings)
1 can of tomato sauce
1 can of diced tomatoes
1 can of chicken broth or vegetable broth
½ onion, diced
1 teaspoon of garlic
Salt and Pepper
Other seasonings, if you have them
½ cup milk, half and half, or heavy cream
Step 1: Add your onions, garlic, and other seasonings to the crockpot. I used basil and salt-free all-purpose seasoning.
Step 2: Add your tomatoes, tomato sauce, and broth to the crockpot, and stir. Your crockpot will be pretty full.
Step 3: Cook in your crockpot on low for 6-8 hours or overnight.
Step 3.5: Turn off your crockpot and transfer your soup to large big soup pot. Let your soup cool for 10 minutes.
Step 4: Add your milk, half and half, or heavy cream to the soup, and blend your soup with an emulsion blender until it is the consistency you want. I tried to blend mine as smooth as I could.
Step 4.5: The higher the fat content in the milk you use, the creamier your soup will be. I used skim milk and it turned out decently, but even using 2% or whole milk will make a big difference. Using heavy cream would make a really luxurious and creamy soup.
Step 5: Reheat slightly and serve, cool and place in the fridge for later. This soup will freeze, but if you want to freeze it, prepare it without the milk/cream. Freezing and thawing the soup with the dairy in it gives it an odd texture, though it is still safe to eat.