Ingredients

The following ingredients have 4 Servings
  • 2 cups chopped onion
  • 2 Tablespoons minced garlic (or 2 teaspoons freeze dried garlic)
  • 1 Tablespoon extra virgin olive oil
  • 56 oz fire roasted diced tomatoes ((2 - 28 oz cans))
  • 2 cups chicken broth
  • 1 Tablespoon packed brown sugar
  • 3 slices white bread (crusts removed, cut into 1 inch pieces)
  • 1/2 cup heavy cream
  • Salt & pepper (to taste)

Instruction

  • Cook onions and garlic in skillet over medium high heat until onions are softened then transfer to crock pot.
  • Add tomatoes and their juice, broth and brown sugar to crock pot and cook on high for 3-4 hours or on low for 4-5 hours.
  • Stir in bread, cover, and cook on high until bread has broken down (10-15 minutes)
  • Blend using immersion blender directly in crock pot or in small batches using a standard blender until soup is smooth.
  • Stir in cream and let sit until soup is heated (5 minutes)