Slow Cooker Tomato Soup | Ashlee Proffitt  | Recipe via Creme de la Crumb

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

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
  • FOR THE ROUX
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup heavy cream

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.