Crockpot Tomato Basil Parmesan Soup

(Obviously not my photo. From Creme de la Crumb.)

This is one of the best soups I've ever had. And it's made in the crockpot? Double win. Make a double batch (at least) and freeze the extra. So good. And use an immersion blender right in the crock pot. 

Ingredients: 
  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ 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  (***When you double this, be VERY careful with the cheese. I doubled the cheese recently for a double batch and something went very wrong. Start with the 2 cups and add more to taste. Make sure it all melts and you blend it up well.) 
roux
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half

  1. 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)
  2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  4. 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.
  5. 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. 

Comments

Post a Comment