Slow Cooker Tomato Basil Parmesan Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 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
Roux
• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream or half & half
|
|
Directions: |
Directions:Instructions
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. |
|
Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:4 hours |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Slow Cooker Tomato Basil Parmesan Soup is from