Slow-Cooker Tomato Soup

• 1 onion, peeled
• Two 14-ounce cans crushed tomatoes
• 1 cup beef broth
• 1/4 cup firmly packed brown sugar
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon unsweetened cocoa powder
• One 14-ounce can evaporated milk
• 2 tablespoons butter
• Salt and black pepper to taste

1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.

onion, tomatoes, beef broth, brown sugar, fresh basil, worcestershire sauce, cocoa, milk, butter, salt

Taken from www.myrecipes.com/recipe/slow-cooker-tomato-soup (may not work)