Yellow Tomato and Basil Soup

Serves 6 to 8

Recipe courtesy of The Southern Slow Cooker Bible by Tammy Algood

Ingredients:

5 cups seeded, peeled, and diced tomatoes
1 red bell pepper, seeded and chopped
1 chopped sweet onion
2 minced garlic cloves
3 cups low-sodium vegetable stock
2 tablispoons chopped fresh basil
garlic salt and pepper, to taste
1/4 cup half & half, room temperature
Additional fresh basil leaves, for garnish

Tomato Basil Soup

Click image to enlarge

Method:

Place tomatoes, bell pepper, onion, garlic, stock, chopped basil, garlic salt and pepper in a lightly greased medium slow cooker. Cover and cook on low for 6 to 7 hours. Using an immersion blender, purée soup until smooth. Stir in half & half, cover, and cook an additional 15 minutes. Serve warm, at room temperature, or chilled; garnish with fresh basil leaves.