Ingredients:

2 tbsp olive oil

5 cloves garlic, minced

3 (28 oz) cans whole Roma Tomatoes

1 (32 oz) carton vegetable broth

1/3 cup chopped fresh basil

2 bay leaves

¼ tsp salt

½ tsp freshly ground black pepper

½ cup heavy cream

¼ cup Parmesan, shredded, for serving

Directions:

1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté until browned. Pour mixture into a crockpot along with tomatoes, vegetable broth, basil, bay leaves. Stir and season with salt and pepper. Cover crockpot and cook on low 6-7 hours or high 3-3 ½ hours. (You could also cook this in a stock pot for about 45 minutes to an hour.)

2. Remove bay leaves then puree mixture well with a blender. If your crockpot doesn’t keep all the moister in well while cooking, you may need to add in ½ cup water or so at this point. This helps make sure the soup isn’t too thick. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

3. Makes 8 servings. Per serving: 2 ½ vegetable servings, 3 condiments, ¾ fat serving (will need to serve with a leaner meat and ¼ more healthy fat or a leanest meat and 1 ¼ more healthy fat)

Bon Appetit!