Crock Pot Creamy Chicken Tomato Basil Soup

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I have a lot of tomato basil soup recipes on my blog and they are all just a little different, but all also wonderful and delicious in their own ways. This one is a chicken tomato basil soup and its also a crockpot recipe. I love crockpot soups. It just makes it so easy. This recipe if from Jamie Cooks It Up. I changed it just a little, served it with some french bread, and my family loved it. Thanks for another great recipe Jamie!

Crock Pot Creamy Chicken Tomato Basil Soup

4, 14 oz cans Italian stewed tomatoes
2 cups chicken broth
1 1/2 tablespoons dried basil
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/4 teaspoon onion powder
1/8 teaspoon red pepper flakes
3 chicken breasts (frozen is fine)
2 tablespoons cornstarch
1 cup cream
1/2 cup grated Parmesan
salt and pepper to taste

Pour the 4 cans of stewed tomatoes into the slow cooker. Using an immersion blender, blend until smooth (or you can blend the stewed tomatoes in a blender and then add to slow cooker). Add 2 cups of chicken broth. Add basil, thyme, oregano, garlic powder, salt, pepper, sugar, onion powder, and red pepper flakes. Add in the chicken breasts (I used frozen), cover, and cook on low for 7 hours. When chicken has cooked through, place on a plate and shred with two forks. Place back in crockpot. in a measuring cup, combine the cup of cream and cornstarch, stirring until smooth. Pour this mixture into the crockpot and stir well. Add in grated Parmesan and cook on high for about 20 minutes or until soup has thickened slightly. Season with salt and pepper to taste and serve with grated Parmesan on individual servings.
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