Tomato Basil Ravioli soup -slow cooker style

Apparently there's this place in Utah and Idaho called Kneaders Bakery, and they supposedly have an awesome Tomato Basil Ravioli Soup.  I'm participating in a "March Madness" crockpot thingy, and this is one of the recipes that I was asked to make and review.  So far it smells pretty good, but I like the smell of onions drowning in butter on the stove.  I'll give you my review after I've tried it tonight.


Tomato Basil Ravioli Soup
Yields 6-8 servings

2 Tbsp butter
3 (14 1/2 oz) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 Tbsp brown sugar
1 Tbsp tomato paste
2 Tbsp flour
3 cups chicken broth
2 bay leaves
1/2 cup evaporated milk
12 oz frozen ravioli
1 1/2 tsp dried basil

Melt butter in skillet.  Add tomatoes, onions, tomato paste, 1/2 tsp salt and cook for about 5 minutes over medium heat.  Stir in the flour and cook for 1 minute longer.  Whisk in 1 cup of broth.  Transfer contents of skillet to the slow cooker.  Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker.  Cover and cook on LOW for 4-6 hours.  Discard the bay leaves.  Pour contents of slow cooker into a food processor or blender.  Blend until smooth.  Pour back into the slow cooker.  Stir in the milk, basil and ravioli.  Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through.  Salt and pepper to taste.