Slow Cooker Tomato Basil Cream Soup

By kristentirrell

Ingredients

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• 1/4 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
• 1/4 cup flour
• 1 cup heavy cream OR half & half

Details

Adapted from lecremedelacrumb.com

Preparation

Step 1

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.