Slow Cooker Creamy Tomato Soup
1 can(s)crushed tomatoes (28 oz), undrained
4 clow sodium chicken broth
1 tspdried oregano
1 tspdried basil
2 cheavy cream
How to Make Slow Cooker Creamy Tomato Soup
- Combine chicken broth with tomatoes and liquid from the can, in your slow cooker. Stir well, then add oregano and basil.
- Cook on high for 4-6 hours. Strain out the tomato chunks and puree them until no large pieces remain.
Add heavy cream to the tomatoes and broth mixture in the slow cooker and stir well.
- Add the tomato puree back to the slow cooker and heat through Season with salt and pepper to taste.