Creamy Crockpot Tomato Soup

2 (28 oz) cans of peeled whole tomatoes

1 (15 oz) can tomato sauce

1 qt chicken broth 

2 T oil

1 diced onion

2 T minced garlic

1 packet of Italian dressing mix. 

Pepper to taste

1 c heavy cream

3 T cornstarch

3-4 T hot sauce (optional) 

1 c shredded parmesan cheese

Saute onion in oil until tender. Add garlic & cook another minute. Add tomatoes, sautéed onions & garlic, seasoning packet & broth to the crockpot. Season with pepper.

Cook on high 4 hours or low 6 hours. Then take an immersion blender or a regular blender (just be careful) and blend the soup until smooth.

Now whisk heavy cream & cornstarch together. Add to soup. Add optional hot sauce & parmesan cheese. Mix and let cook another 30 minutes. 

Serve! Add croutons, shredded Parmesan etc.