Crockpot Sunday: Jenn's Homemade Tomato Basil Soup

I LOVE tomato basil soup and have been wanting to create a homemade recipe using minimal and fresh ingredients. Last week, I decided it was the perfect time to start experimenting. This was my first shot and I'll probably re-work the recipe throughout the winter but I loved how this one turned out. It is delicious!

Ingredients:
12-13 tomatoes (local and organic)
As much Basil as you can possibly buy (if you are a basil fanatic like myself)
5 garlic cloves
1 yellow onion
1 cup of cream
2 tbsp butter
Sea Salt and pepper to taste

Cut a shallow "X" into the bottom of each tomato. Place in boiling water for 30 seconds - 1 minute to soften skin. You will notice the skin beginning to peel away. When finished, use your fingers or a paring knife to peel the skin off the tomatoes. Quarter tomatoes and place into crockpot.

Next, dice as much garlic and onion as you would like. I used about 5 garlic cloves and 1 yellow onion. Place on top of tomatoes in crockpot.

Next, chop up lots and lots of basil and place on top.

Cook on LOW heat for approx 6 hours, stirring every 1-2 hours. Run through a food processor to break up chunks. Pour back into crockpot and add 1 cup heavy cream, 2 tbsp butter and sea salt/pepper to taste. Let cook for another 30 minutes.

While I finished up the soup, my husband whipped up a couple of grilled cheese sandwiches on fresh sourdough bread. The PERFECT Sunday crockpot/football meal. It also freezes very well and was perfect to enjoy during for our first snow!