Tomato Soup (Crock Pot)

Ingredient:

• 4 of 14.5 oz cans of Diced Tomatoes in Juice
• 1 bunch of Celery, ends removed and the rest diced
• 1 Medium Onion, diced
• 4 cups Chicken Broth, Feel free to substitute with vegetable stock
• 1/2 cup Basil, full leafs are fine since we will puree the bisque in the end
• 1/2 cup Freshly Grated Parmesan
• 1 cup Heavy Cream
• 1 teaspoon Fresh Ground Pepper

1. In a large slow cooker add tomatoes, celery, onion, basil, and stock. Cook on low for 8 to 10 hours. 
2. Using a handheld blender puree soup. 
3. Add cream and parmesan and stir. 
4. Serve with extra parmesan on the side. Enjoy!