Ingredients

The following ingredients have 8 Servings
  • 4 cups French bread, cubed
  • olive oil
  • 1/4 cup grated Parmesan Cheese
  • 2 (28-ounce) cans tomatoes (diced or whole)
  • 1 tablespoon tomato paste
  • 4 tablespoons butter
  • 1 (15-ounce) can chicken broth (or vegetable)
  • large potato, peeled and diced
  • 3 cloves garlic, minced
  • large onion, diced
  • 1 1/2 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sugar
  • salt and pepper to taste
  • 1/3 - 1/2 cup cream (or milk)

Instruction

  • For the Slow Cooker Tomato Soup: Place tomatoes into a 6-quart slow cooker. Stir in the butter, tomato paste, broth, potato, garlic, onion, basil, red pepper flakes, sugar, and salt and pepper to taste, about 1/2 teaspoon each. Stir until combined.
  • Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Puree with an immersion blender (or regular blender in batches) until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste. Garnish with additional red pepper flakes, if desired, and Parmesan Croutons.
  • For the Parmesan Croutons: Preheat the oven to 375 degrees. Lightly oil a baking sheet with olive oil or nonstick spray. In a bowl, add bread cubes; drizzle with olive oil and toss to coat. Spread in an even layer on the baking sheet; sprinkle with Parmesan cheese. Bake until crisp and golden, about 10-12 minutes, stirring halfway through. Let cool.