Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Prep Time: 20 minutesminutes
Cook Time: 4 hourshours
0 minutesminutes
Total Time: 4 hourshours20 minutesminutes
Servings:4servings
Ingredients
215-ounce cans diced tomatoes
110-ounce can tomato sauce
¼cupfresh basil, finely chopped
1tablespoonminced garlic
1tablespoonsalt
1teaspoonpepper
1mediumwhite onion, diced
1cupheavy cream
4cupschicken or vegetable broth
2cupsshredded parmesan cheese
Roux
3tablespoonsbutter
¼cupflour
1cupheavy cream, see note
Instructions
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.
Notes
Heavy cream: part or all of the heavy cream can be swapped for fat free half and half to lighten up this soup.