Creamy Tomato Basil Soup

I don't care what they say, you CAN make soup with vegetable stock instead of chicken stock. My favorite brands of vegetable stock are Kitchen Basics and Central Market Organics.

You can simmer the ingredients for 30 minutes on low heat on the stove if you don't have a slow-cooker. This recipe is best suited for a 4-quart slow cooker.

Creamy Tomato Basil Soup

3 red bell peppers
2 T extra-virgin olive oil
3 cloves garlic, coarsely chopped
1 28-oz can crushed fire-roasted tomatoes
2 cups vegetable stock
2 cups canned white beans or garbanzos, rinsed
3 leveled tablespoons brown sugar
1 bunch fresh basil, coarsely chopped
1/2 cup half-and-half
salt and pepper to taste

1- Pre-heat broiler as high as it will go and place rack close to the element.

2- Slice peppers in half and remove the seeds and cores. Place skin side up on a cookie sheet and broil until the skins are black (8-10 minutes). Place peppers in a bowl and cover bowl with wrap. Let steam in bowl for 15 minutes. Peel charred skin off peppers (they come off pretty easily under cold running water). Discard charred skins, but keep the lovely peppers.

3- Place oil, garlic, peppers, tomatoes, stock, beans and sugar in slow cooker. Cook on low for 8 hours.

4- Add basil and half-and-half, and puree. Season w/salt & pepper as needed.