Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Keyword basil, parmesan, tomato
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
215-ounce cans diced tomatoes
110-ounce can tomato sauce
1/4cupfresh basil, finely chopped
1mediumwhite onion, diced
4cupschicken or vegetable broth
2cupsshredded parmesan cheese
1cupheavy creamOR half & half
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.