Creamy Tomato Soup

From More Make if Fast, Cook it Slow by Stephanie O'Dea p.32
Makes 4-6 servings

2 (14-oz) cans crushed tomatoes
1 yellow onion, peeled and chopped
1 cup beef broth
1/4 cup brown sugar
2 teas. dried basil
1 TBS Worcestershire sauce
1 teas. unsweetened cocoa powder (the secret ingredient)

1 (14-oz) can evaporated milk
2 TBS butter

In a food processor or blender, puree the tomatoes and onion. Pour the mixture into your slow cooker (4 quart) and then add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir, cover, and cook on low for 6 hours or on high for 3 or 4 hours. Stir in the milk and plop in the butter. Cook on high for 15 minutes or until butter melts.


I thought this was pretty good. The flavor was excellent, but I wasn't in love with the texture. My husband, however, loved this soup better than any other he's had (tomato, that is). Score! It serves really well with Grilled Cheese Sandwiches.