The slow cooker isn't just great for braised meats and stews; it's also the ideal vehicle for making smooth and creamy blended soups. This recipe is a staple of mine; it's wonderful on the fly because it calls for commonplace ingredients like broth and canned plum tomatoes.
When pureeing the hot soup, I recommend allowing it to cool slightly and partially covering it as you use an immersion blender. Or, opt for a standing blender if you're worried about being splashed by hot soup. Serves 8.
For a complete meal, serve with crusty homemade garlic bread and, if you want to add a little more protein, a topping of crispy baked prosciutto. See the recipe when you read more.