Creamy Tomato Soup

I've finally made my way into the kitchen to cook dinner for the family over the last few days. That place seems like new territory. Up until this last Saturday, I don't think I've cooked a meal in there for about five entire weeks. And then all of a sudden in one weekend I cooked dinner for us twice, and took dinner over to a family from church, which happened to feed 17 people... so my kitchen and I have gotten very reacquainted with each other real quick. For Sunday dinner this week I pmade a homemade tomato soup with grilled cheese. It was a slow cooker meal, which was perfect since it could cook and do it's thing, while I made this Corn Tortilla Chicken Lasagna to feed said army of 17. 

Ingredients:

2 tbsp butter

1 yellow onion

1 tbsp flour

(2) 28oz cans diced tomatoes with juice

1 cup chicken broth

1/2 cup water

3/4 cup heavy cream

1/8-1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

Directions:

Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, about 3-5 minutes. Add flour, and cook, stirring 1 minute. Transfer to slow cooker.

Add tomatoes with juice, broth, and water into the slow cooker and cook on low for 5-6 hours, until tomatoes are very soft. Puree with an immersion blender and then stir in cayenne, salt, pepper, heavy cream, and serve.