Slow Cooker Tomato Basil Soup

We went to Cooper's Hawk for their November/December lunch special and it came with tomato basil soup on the side.   This finally converted my tomato soup hating hubby who had only had Campbell's mixed with water.  That shouldn't even be called tomato soup!  This version from damndelicious.net is mmm-mmm good.

Slow Cooker Tomato Basil Soup

2 28-oz cans whole peeled plum tomatoes with basil (I couldn't find ones with basil, so I got San Marzano whole peeled and added dried basil myself)

1 15 oz. can tomato sauce

1 1/2 c. vegetable broth

3 cloves garlic, minced

1 small bell pepper, diced

1 onion, diced

2 T. tomato paste

1 1/2 t. dried oregano

1 t. sugar

1/2 t. kosher salt

1/2 t. fresh ground pepper

1/2 c. heavy cream

1/3 c. chopped fresh basil if you have it

Put tomatoes in the slow cooker. Stir in the tomato sauce, broth, garlic, onion, bell pepper, tomato past, oregano, sugar, salt, and pepper until well combined.   Crush up the tomatoes a bit with a potato masher.

Cover and cook on low for 7-8 hours or high for 3-4 hours.

Puree with an immersion blender until smooth.  Stir in the heavy cream.  season with salt and pepper to taste.

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oz  = ounce

T = tablespoon

t = teaspoon

c = cup