March Madness Day 2: Slow Cooker Tomato Basil Ravioli Soup

Makes 6-8 servings

2 Tbsp butter
3 (14 1/2 oz) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 Tbsp brown sugar
1 Tbsp tomato paste
2 Tbsp flour
3 cups chicken broth
2 bay leaves
1/2 cup evaporated milk
12 oz frozen ravioli
1 1/2 tsp dried basil

Melt butter in skillet.  Add tomatoes, onions, brown sugar, tomato paste, 1/2 tsp salt and cook for about 5 minutes over medium heat.  Stir in the flour and cook for 1 minute longer.  Whisk in 1 cup of broth.  Transfer contents of skillet to the slow cooker.  Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker.  Cover and cook on LOW for 4-6 hours.  Discard the bay leaves.  Pour contents of slow cooker into a food processor or blender.  Blend until smooth.  Pour back into the slow cooker.  Stir in the milk, basil and ravioli.  Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through.  Salt and pepper to taste.

Review:
I love Kneaders.  It is the greatest little restaurant to go for lunch.  I always get a half sandwich and the tomato basil ravioli soup.   I love this soup and decided to try to see if I could make it at home.  I did a pretty darn good job, if I do say so myself.  I loved eating this for lunch during this endless winter.  It brought a bright spot to the dreary weather all around me.  I give this recipe 5 stars.  Love me some tomato soup.