I dusted off the Crock Pot for this one! Really, this soup couldn’t be easier. Instead of transferring the soup to a blender, I used my immersion blender and that made it easy! I couldn’t get the Parmesan to totally melt, so there was some texture to the soup, but husband said he liked that. Our seven year old had several bowls of this.
Slow Cooker Tomato Basil Parmesan Soup
Prep time: 20 mins
Cook time: 4 hours
Total time needed: 4 hours 20 mins
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 (I used vegetarian chicken broth)
2 cups shredded Parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half
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)
About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
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.
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.