Categories: Slow Cooker
Ingredients
- 2 cups chopped onion
- 2 Tbsp minced garlic (or 2 tsp freeze dried garlic)
- 1 Tbsp extra virgin olive oil
- 2 28 oz cans fire roasted diced tomatoes
- 2 cups chicken broth
- 1 Tbsp packed brown sugar
- 3 slices white bread, crusts removed, cut into 1 inch pieces
- 1/2 cup heavy cream
- Salt & pepper to taste
Directions
- 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)