SLOW COOKER CREAMY TOMATO AND BASIL SOUP

Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night! Recipe from the Chunky Chef blog

• Ready In: 6 hrs 20 mins
• Serves: 4-6

Ingredients

• 2 (15 ounce) cans diced tomatoes
• 1 (10 ounce) can tomato sauce
• 1⁄4 cup fresh basil, finely chopped
• 2  cloves large garlic, minced
• 1  tablespoon salt
• 1  teaspoon pepper
• 1  onion, diced
• 1  cup heavy cream
• 4  cups chicken broth or 4  cups  vegetable stock, to make it vegetarian
• 2  cups parmesan cheese, shredded

• For the Roux

• 3  tablespoons butter
• 1⁄4 cup flour
• 1  cup heavy cream or 1  cup half-and-half

Directions

1. 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).
2. minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
3. 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.
4. Add Parmesan cheese and roux to the crockpot and stir to combine.
5. 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 if desired.