By Asher

 I chose this project because I like making food and my mom is very good at making food.

My ingredients are: 2 TB unsalted butter 3 cans diced tomatoes 1 onion, minced 1 TB brown sugar 1 TB tomato paste salt and pepper

2 TB all-purpose flour 3 cups low sodium chicken broth 2 Bay leaves ½ cup heavy cream 2 tsp dry sherry(we didn’t add the sherry.) Pinch cayenne pepper croutons

1. Melt the butter in 12-inch skillet over medium heat. 2. Then add tomatoes, onion, sugar, tomato paste, and ½ tsp salt and cook until tomatoes are dry and lightly browned. 3. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth then transfer to slow cooker.

4. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, about four to six hours on low.

5. Discard bay leaves. Puree soup in blender until smooth, then transfer to large saucepan. Stir in cream, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium- low heat until hot. Season with salt and pepper to serve.

I obtained my information from the Slow Cooker Revalution book.Slow Cooker Revalution

In the end I found out that it is not that hard to make a tomato soup except for chopping onions. It is also not that hard to get the ingredients at all.