Tomato Artichoke Soup
Recipe Submitted by the Hastings House B&B
In a 6-qt slow cooker combine 2-28 oz. cans diced tomatoes, on 8 oz. bag frozen artichokes, 2 c. chicken broth, 1 quartered onion, 2 smashed garlic cloves, 2 tsp. dried basil and 1 tsp. kosher dalt, cover & cook 8 hr. on low. Puree soup in blender or use stick blender; stir in 1/4 tsp. ground black pepper. Top with store-bouth pesto, if desired. Makes 8 cups.