Name: Slow Cooker Tomato Basil Parmesan Soup
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 half and half; 4 cups chicken or vegetable broth; 2 cups shredded Parmesan cheese; 3 tablespoons butter; ¼ cup flour; 1 cup heavy cream or half & half

Description

This slow cooker soup is hearty and very tasty!

Ingredients

Scale

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 half and half
4 cups chicken or vegetable broth
2 cups shredded Parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream or half & half

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Instructions

Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/Crock-Pot.
Cover and cook for 2 hours on high or 4-8 hours on low.
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 saucepan 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 Crock-Pot 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.