Slow Cooker Tomato Basil Soup
What you need:
- 2 cans (15 oz. each) diced tomatoes
- 1 can (10 oz.) tomato sauce
- 1/4 cup fresh basil, finely chopped
- 3 tsp. minced garlic cloves
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 medium yellow or white onion, diced
- 1 cup heavy cream
- 4 cups chicken broth
- 3 Tbsp. unsalted butter
- 1/4 cup flour
- 1 cup heavy cream or half and half
- 2 cups shredded Parmesan cheese
Directions:
- In a slow cooker, stir together tomatoes, tomato sauce, basil, garlic, salt, pepper, onion, 1 cup heavy cream, and chicken broth.
- Cook on HIGH for 2 hours or on LOW for 4 to 8 hours (if you can, stir every once in a while if cooking the low setting).
- 30 minutes before serving, transfer to a blender or use an immersion blender, and puree until smooth. Then return to crockpot.
- Melt butter in a medium saucepan over medium heat. Once melted, add flour and stir until thickened. Slowly whisk in heavy cream or half and half until smooth and thickened.
- Add butter mixture and cheese to crockpot and stir.
- Cook for 20 to 30 more minutes. Stir before serving.
Recipe from Creme de la Crumb
Posted on Fantastical Sharing of Recipes