I developed this recipe because I missed the delicious tomato soup at a local market when it closed.

• 32 oz vegetable broth
• 2 28-30 oz cans crushed tomatoes
• 1 15 oz can tomato sauce
• 1 tbsp dried or 3 tbsp fresh dill weed*
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and white pepper to taste
• 1 pint half-and-half

Add first 7 ingredients to slow cooker and cook on high 2-4 hours or low 4-6 hours (or, heat on stove top about 30 minutes). Turn off heat and stir in half-and-half until incorporated. If smoother texture is desired, blend with immersion blender or transfer to regular blender in batches.

*(Basil or other herb can be substituted if preferred.)