So easy, yet so tasty! I brought it to a teachers' dinner, and I've had so many requests for the recipe. I even had students asking for some...
Ingredients:
2 (28 oz.) cans crushed tomatoes
1 (14.5 oz) can chicken broth
18 fresh basil leaves, chopped
1 teaspoon sugar
1 cup whipping cream
1/2 c. butter
Official directions: In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for ten minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted and stir thoroughly.
Crockpot directions: Cook tomatoes and broth in crockpot (I put them in just after lunch during study hall at school!). After that has cooked for awhile, add the rest of the ingredients... ready when the butter is melted. (I added the rest of the ingredients about 2 p.m., and Adam and I sneaked a cup of soup each right after school. The dinner party was at 5:30. I doubled the recipe for the event and ended up having so much left over--there were many delicious soups to choose from--that I was able to reheat it in the crockpot the next day and offer it staff and students. Delicious!)