Ingredients

The following ingredients have 4 Servings
  • 2 cans petite diced tomatoes (14.5 oz cans)
  • 3/4 c half and half
  • 2 tbsp salted butter
  • 1 onion (diced)
  • 1.5 tbsp flour
  • 1/4 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp oregano
  • 1 c chicken broth
  • 1 tbsp garlic (minced, optional)

Instruction

  • Over low/medium heat on the stove heat your butter in a pan and add your diced onions.
  • Saute for a few minutes until onions begin to soften.
  • Sprinkle your flour on to the softened, butter covered onions and stir until coated. Cook for an additional minute and turn heat off.
  • Add this onion roux mixture to your slow cooker.
  • Pour your two cans of petite diced tomatoes on top of that followed by your chicken broth, and then sprinkle in your spices and garlic if you wish to add that.
  • Stir gently just so everything is combined, put top on and set to high for 3.5 hrs. If cooking on low set to 5.5 hrs.
  • If you are able to stir halfway through it is best.
  • Lift lid and use an immersion blender to blend until smooth in the pot. Or use a ladle to put all slow cooker contents into a blender. Set blender to puree for about 30 seconds or until all chunks are smooth.
  • Pour mixture back into your slow cooker and set to low.
  • Pour in your Horizon half and half, stir until combined.
  • Put lid back on and allow to cook on low for 30 more minutes.
  • If you want to pair your creamy tomato soup with grilled cheese make them now.
  • Over low heat butter two slices of bread. Put buttered side down of one piece of bread into a pan and add two slices of Horizon cheese slices, followed by the second buttered piece with butter side facing up.
  • Cook until butter and cheese is melted, flip, and allow both sides of bread to brown. Serve together!