Slow Cooker Creamy Tomato Lentil Soup

1. In 6- to 8-quart slow cooker, combine 5 cups water, ~1 lb. of the tomates allong with juices, lentils, garlic, basic sprig, tomato paste, olive oil, salt, sugar, orgeano and several grinds of pepper.  Cook on high for 4 - 4 1/2 hours.
2. Remove and discard basil sprig.  Whisk the soup vigorously to help the tomatoes and lentils fall apart and become smooth.  (Optional - use an immersion blend to break down tomatoes and lentils for an even smoother consistency.)
3. Stir in remaining tomatoes and chopped basil plus the lemon juice and cream.  Taste for seasoning and add more salt or pepper if necessary.  The soup thickens as it cools; add more water as necessary to get the texture you prefer.

Note: if making this soup outside of tomato season, use a 15-ounce can of tomatoes in the first step and use chopped cherry or grap tomatoes at step 3.

Recipe courtesy of Sarah DiGregorio at NY Times Cooking