October 5th, 2012
Recipe by Paula Bowman
In a large skillet, set over medium heat, add oil, onion and garlic. Cook, stirring often, until onions have softened, about 4 minutes. Increase heat to medium-high, add tomatoes and sugar and cook until juices have reduced and tomatoes are starting to dry out, about 6 minutes. Stir in flour, being careful not to scorch bottom of pan and cook until it is absorbed into tomato mixture, about 30 seconds. Add broth, stir, scraping any golden brown bits from the bottom of the pan, and cook until slightly thickened, about 1 minute. Transfer to slow cooker, add reserved tomato juice, bay leaves, basil and paprika and stir. Cover and cook on low until tomatoes are tender, about 5 to 6 hours.
Discard bay leaves. Working in batches, puree soup in blender until smooth then return to slow cooker. Soup can also be cooled slightly and blended in slow cooker using an immersion blender. Stir in yogurt and season to taste with salt and freshly ground black pepper. Cover and reheat until hot again, about 20-30 minutes. Garnish with basil leaves, if desired.