Crock Pot Creamy Tomato Soup

I love homemade soups!  They taste so good, and this one is really, really easy!  It is an adaptation of a recipe I found in the cookbook Stop & Smell the Rosemary by the Junior League of Houston.  This recipe book was recommended to me by several friends, and I have made many recipes from it.  There are also a lot of great dressing recipes in the book as well.  Freshly made dressing can't be beat!

Anyway, the tomato soup is easily made in the crockpot.  Having an immersion blender really helps.  That way, you don't have to transfer hot soup to a blender - just blend right in the crockpot.  Here is the recipe:

Crock Pot Creamy Tomato Soup:
1 large can whole tomatoes
1 large can diced tomatoes
1 box chicken broth (or vegetable broth)
1 large bottle tomato juice (size?)
1/2 stick butter
3 x 8 ounces whipping cream
fresh basil leaves

Place tomatoes, juice & broth in crock pot.  Cook on low 4-6 hours.  About 1/2 hour before you'd like to serve the soup, chop the basil and add to the pot.  Using an immersion blender, blend tomatoes & basil until smooth.  Melt butter, then add cream.  I usually serve the soup with some crusty bread, cheese & fruit.  This makes  A LOT of soup, so if you'd like, you can reduce the recipe.

If you want to make the dish vegetarian, use vegetable broth in place of the chicken broth.  I have not made it this way, so if you do, leave a comment and let me know how it tasted.