Crockpot Tomato Soup

Name: Crockpot Tomato Soup
Yield: 10 servings
Cuisine: American
Ingredients: 1 28oz Can of Diced Tomatoes; 1 8oz Can of Tomato Sauce; 2 tbsp fresh finely chopped basil; 3 clove Minced Garlic; 1 tbsp Salt; 1 tsp pepper; 1 Medium White Onion-diced; 1 cup Heavy Cream or Half & Half; 4 cup Chicken broth; 2 cup Shredded Parmesan; 3 tbsp butter; 1/4 cup flour; 1 cup heavy cream or half&half

Christina.Nicole @cook_2775186

Tempe, Arizona

This soup is creamy and delicious! Perfect when you're sick or just want something easy to make :)

Christina.Nicole @cook_2775186

Tempe, Arizona

This soup is creamy and delicious! Perfect when you're sick or just want something easy to make :)

Saved

Ingredients

10 servings

128oz Can of Diced Tomatoes
18oz Can of Tomato Sauce
2 tbspfresh finely chopped basil
3 cloveMinced Garlic
1 tbspSalt
1 tsppepper
1Medium White Onion-diced
1 cupHeavy Cream or Half & Half
4 cupChicken broth
2 cupShredded Parmesan
Roux
3 tbspbutter
1/4 cupflour
1 cupheavy cream or half&half

Saved

Steps

1

Add diced tomatoes, tomato sauce and next 7 ingredients (through chicken broth) into crockpot. Cover and cook for 2 hours on High or 4-8 on Low. Occasionally stir and scrape down sides.
2

About 30-40 minutes before serving transfer to a blender or food processor and puree until smooth. Then return to crockpot.
3

Once blended prepare roux: In a saucepan melt butter on medium heat. Add flour, mix until clumpy, continuously stirring for about a minute until flour is blended. Slowly whisk in heavy cream or half&half adding a little at a time.
4

Pour roux and parmesan cheese into crockpot and mix. Allow to cook another 20-30 minutes until cheese is completely melted and give it a good stir before serving
5

Top with additional basil and parmesan cheese if so desired and serve with crackers!