Tomato Soup- Mmmm Good: No Campbell's Here

Ingredients:
3 lbs of vine-ripened tomatoes
1 med onion, chopped
2 cups tomato juice
1 cup cooking sherry
3 T granulated white sugar
1 chicken boullion cube

To add later:
2 cups heavy cream
Salt and pepper to taste

Garnish:
Sour cream and/or Parmesan cheese

Directions:

1. Wash all of your tomatoes, and cut them in quarters (do not peel them). Put all the tomatoes in your crockpot.

2. Chop up the onion, and add it to the crock pot. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar.

3. Cover and cook on low for about 8 hours.

If you'd like your soup to be hearty with chunks, stir in the cream. If you'd prefer a homogoneous soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional food processor. Then stir in the heavy cream.