Name: Slow Cooker Tomato Basil Parmesan Soup
Yield: 4
Ingredients: 2 15-ounce cans diced tomatoes; 1 10-ounce can tomato sauce; ¼ cup fresh basil, finely chopped; 3 teaspoons minced garlic; 1 tablespoon salt; 1 teaspoon pepper; 1 medium white onion, diced; 1 cup heavy cream; 4 cups chicken or vegetable broth; 2 cups shredded parmesan cheese; 3 tablespoons butter; ¼ cup flour; 1 cup heavy cream OR half & half

Slow Cooker Tomato Basil Parmesan Soup

Tags: Crock Pot Dinner Morning Prep Soup

Yield: 4

Ingredients

2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil, finely chopped
3 teaspoons minced garlic
1 tablespoon salt
1 teaspoon pepper
1 medium white onion, diced
1 cup heavy cream
4 cups chicken or vegetable broth
2 cups shredded parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half

Steps

Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
Top with additional basil and parmesan cheese if desired.