Slow Cooker Cherry Tomato Soup

Ingredients
24 ounces cherry tomatoes
1 large shallot
4 medium cloves garlic
1 can cannellini beans
3-4 cups vegetable stock
1-2 pieces of Parmesan rind
2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence
½-1 cup heavy whipping cream or coconut milk
Kosher salt and fresh black pepper to taste
Fresh basil for serving, thinly sliced
Fresh shaved Parmesan for serving
 
Preparation

1. Put all ingredients except for stock and heavy cream in a slow cooker.  Add just enough stock to cover contents. Season with salt and pepper, cook on low for 6-8 hours.
2. When cooking time is complete, use an immersion blender to blend until smooth. Alternatively, use a regular blender to blend in batches.
3. Add cream and if necessary additional stock to reach desired consistency and flavor.
4. Serve with fresh basil and Parmesan.