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Slow Cooker Creamy Tomato and Basil Soup Recipe

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This recipe for Slow Cooker Creamy Tomato and Basil Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Krissy Sralla


2 (15 oz) cans diced tomatoes
1 (10 oz) can tomato sauce
1/4 cup fresh basil finely chopped
2 cloves large garlic, minced
1 tbsp salt
1 tsp pepper
1 onion, diced
1 cup heavy cream
4 cups chicken broth or vegetable stock to make it vegetarian
2 cups Parmesan cheese, shredded

For the Roux:

3 tbsp butter
1/4 cup flour
1 cup heavy cream or half and half

Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream, and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides, if you can.
Forty minutes before serving, transfer soup to blender or food processor and puree until smooth. Return to crockpot.
Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
Add Parmesan cheese and roux to the cockpot and stir to combine.
Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil, desired.

Personal Notes:
Personal Notes:
I want to try this for Hunter. I convinced him to try Cream of Tomato Soup while he was here and sick with an ear infection. Mother always gave us Tomato Soup with crackers and 7-Up when we were sick. No Chicken Noodle for her! He tried it and loved it!




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