Tomato Soup

I love tomato soup but can’t deal with the canned stuff anymore … all that high fructose corn syrup irritates my tummy. Someone gave me a recipe from the 50’s and I tweaked it a little to better match our tastes. Turns out it’s not that hard to make, with or without the slow cooker. This is awesome with parmesan chees crisps. 28 ounce can diced or whole, peeled tomatoes 15 ounce can tomato sauce 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon garlic granules 1 1/2 teaspoons onion granules 2 1/2 teaspoons sugar Salt and pepper to taste Add all ingredients to a sauce pan or slow cooker. Use an imersion blender or potato masher to break up the tomato pieces. On the stove, bring just to a boil then turn down heat and simmer for at least 20 minutes. If using a slow cooker, cook on low for about 4 hours. If creamy soup is desired, make up a thin white sauce and once it is about the same temperature as teh soup, simply stir it into the soup. Make sure the temperatures are close to avoid curdling.