It’s fall and that means I can justify eating soup at least every other night of the week. My entire family LOVED this recipe. Trust me, it’s a winner.
I found this recipe via pinterest from Creme de la Crumb. No changes were made and I served with crusty bread as recommended!
Slow Cooker Tomato Soup
Print recipeIngredients
- 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 ()
- FOR THE ROUX ()
- 3 tablespoons butter ()
- 1/4 cup flour ()
- 1 cup heavy cream ()
Note
Directions
| Step 1 | |
| Add first 9 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. | |
| Step 2 | |
| About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot. | |
| Step 3 | |
| Prepare the roux. Melt 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. | |
| Step 4 | |
| Add roux and parmesan cheese to crockpot and stir to combine. | |
| Step 5 | |
| Top with additional basil and parmesan cheese if desired. | |
