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

1. Cook onions and garlic in skillet over medium high heat until onions are softened then transfer to crock pot.
2. 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.
3. Stir in bread, cover, and cook on high until bread has broken down (10-15 minutes)
4. Blend using immersion blender directly in crock pot or in small batches using a standard blender until soup is smooth.
5. Stir in cream and let sit until soup is heated (5 minutes)

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