• Stove Top Method:
• Heat a nonreactive pot or enameled dutch oven over medium heat. (see note) Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
• Add tomatoes with their juice, chicken stock IMPORTANT: (add 2 cups of stock for stove top method), chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
• You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the crock pot.
• Optional: Add ½ cup heavy cream and ⅓ cup freshly grated parmesan (optional) cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
• Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Slow Cooker Method

• Add all ingredients except cream and basil to the crock pot.
• If using whole tomatoes, I use a potato masher to break the tomatoes up a bit.
• Cover and cook on low for 4-6 hours or high 3-4 hours.
• Purée the soup with an immersion blender, or carefully purée it in 3 to 4 batches with a regular blender and return it to the slow cooker.
• Stir and add heavy cream, parmesan and basil if using. Add the cream gradually, you may not want it as creamy as I like it.
• Taste: Add more salt until it tastes delish. Add more pepper if desired.
• Serve with classic grilled cheese, grilled cheese croutons or sticks.