Categories: Main Dish, Slow Cooker, Soup
Ingredients
- 2 tablespoons unsalted butter
- 3 (14 1/2 ounce) cans diced tomatoes , drained, juice reserved
- 1 onion , minced
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- salt
- pepper
- 2 tablespoons all-purpose flour
- 3 cups low sodium chicken broth , plus extra as needed
- 2 bay leaves
- 1/2 cup heavy cream
- 2 teaspoons dry sherry
- cayenne pepper , a pinch
Directions
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Melt the butter in a 12-inch skillet over med-high heat.
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Add in tomatoes, onions, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dy and lightly browned,8-10 minutes.
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Stir in flour and cook for 1 minute.
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Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
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Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker.
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Cover and cook until tomatoes begin to break down, 4-6 hours on LOW.
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Discard bay leaves.
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Working in batches, puree soup in blender until smooth, then transfer to large saucepan.
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Stir in cream, sherry, and cayenne, and add additional chicken broth as needed to adjust soup consistency.
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Reheat soup over med-low heat until hot.
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Season with salt and pepper to taste and serve.