28 oz diced tomatoes
28 oz crushed tomtatoes
2 cups chicken broth
1 tablespoon basil
1 cup half-and-half
1 tsp salt
1/4 cup butter
1 onion, diced finely
2 tsp minced garlic

Instructions

1. In a large saucepan, melt the butter. Saute the onion until clear. Add the garlic and cook for about 2 more minutes.
2. Add the tomatoes and broth and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add basil.
3. Reduce heat to low, and blend with an immersion blender.
4. Stir in half-and-half. 

Slow cooker variation: After step one, combine everything except cream in a slow cooker and cook on low for 6-8 hours. When it's done, blend and stir in cream.