"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Tomato Basil Parmesan Soup Recipe

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This recipe for Slow Cooker Tomato Basil Parmesan Soup, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyn Sentkowski

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
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
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

 

 

 

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