Crockpot Creamy Tomato Basil Tortellini Soup

This creamy tomato basil tortellini soup is so delicious, the best part of this soup is the addition of the sweetness from the carrots, you do not actually taste carrots it's the taste that people say, hmm what is that in the soup that makes it so good, it's the sweet carrots that take away the acidly from the tomato's, plus it also makes it a beautiful color, then the garlic, onion, are added you will get just the perfect amount, not to much but just enough to make this soup so good, then it's always best with the addition of a fresh herb and the fresh basil is the perfect addition, this is not your ordinary tomato soup, I hate canned tomato soup but this with the cream makes this a creamy soup
I am sure everyone grew up on canned tomato soup, with some grilled cheese, well no more bump it up with all of these fresh ingredients and the cheesy tortellini yumm..Have some nice Italian bread and you will love this. I love after I found this recipe..

Ingredients

• 1 3/4 cup diced carrots about 3-4 large 
• 1 3/4 cup diced yellow onion 1 large
• 2 Tablespoon olive oil
• 5 cloves garlic, minced
• 3 (28 oz) cans whole Roma tomatoes
• 1 (32 oz) carton vegetable broth
• 1/3 cup chopped fresh basil, plus more for garnish
• 2 bay leaves
• 1 Tablespoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 16 ounces three cheese tortellini
• 3/4 cup heavy cream
• Parmesan, shredded, for serving

Directions

• 1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1-2 minutes longer. Pour mixture into a 6 or 7 quart crock pot along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
• 2. Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn't too thick). Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil to taste. 

Recipe and photo source:http://www.cookingclassy.com/2014/09/slow-cooker-creamy-tomato-basil-tortellini-soup/