Source: dLife

Spicey tomato soup.

Servings

28 floz Broth, beef, clear, reduced sodium, ready to serve, canned
14.5 floz Tomatoes, stewed, unsalted, canned , undrained
1 cup Onion, walla walla, fresh, chopped , quartered and cut into thin slices (or vidallia onion)
0.5 cup cold water
0.25 cup shallots, chopped , coarsely chopped (2 medium)
2 tbsp unsalted tomato paste
1 tsp minced garlic , bottled roasted
0.33 cup fresh chopped green onion , sliced (3)
0.33 cup fresh basil , finely shredded
0.33 cup shredded parmesan & romano cheese , finely sredded
0.33 cup Cheese, Italian, fancy, shredded

1 In a 3 1/2- or 4-quart slow cooker combine beef broth, undrained tomatoes, onion, water, shallots, tomato paste, and roasted garlic.
2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3 Sprinkle each serving with green onions, basil, Romano cheese, and proscuitto (optional).

A nice Italian twist to your basic tomato soup.