Creamy Crockpot Tomato Soup

Love my crockpot, have I said that enough? Nothing better than throwing a couple ingredients in first thing in the morning and having dinner basically done at the end of the day!

This tomato soup was very tasty, and I loved that it used fresh tomatoes instead of canned. I replaced the heavy cream with fat free evaporated milk and sour cream, so it is also very low fat. Great meal to have before hitting the gym for boot camp class tonight!

I served it with a bunch of croutons for some crunch.

Crockpot Tomato Soup
From The Crockpot Lady by way of Lauren's Kitchen

Ingredients

•3lbs vine-ripe tomatoes (I used about 10)
•1 onion, chopped
•2 cups tomato juice
•1 cup cooking sherry
•3 tablespoons sugar
•1 chicken boullion cube
•2 tablespoons chopped fresh basil
•2 cups heavy cream (I used 1 1/2 cups of fat free evap milk and 1/2 cup sour cream)
•salt and pepper to taste

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

All the ingredients (minus the cream) ready to go in the morning