Categories: crockpot, dinner, soup

Ingredients

• 2 (14.5 oz) cans diced peeled tomatoes in juice
• 1 tsp salt
• 2 Tbsp tomato paste
• 1 bay leaf
• 1/2 tsp minced garlic
• 2 Tbsp flour
• 3 tsp sugar
• 2 cups frozen or fresh ravioli (optional)
• 3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work. If you're wanting creamier you could use heavy cream or half and half)
• 1/4 cup fresh basil, finely minced
• Freshly grated parmesan
• Salt and pepper to taste

Directions

1. Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker. Whisk a little until flour is smooth and combined.

2. Cover and cook on LOW for 4-6 hours. Remove lid. Remove the bay leaf. Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree). Pour back into the slow cooker.

3. Add in raviolis (if desired) and basil and pour in warmed milk. Let cook for another 30 minutes or so, until raviolis are done. Salt and pepper to taste and serve with Parmesan cheese.

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