Slow Cooker Tomato Basil Parmesan Soup

Ingredients

• 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
• 2 cups shredded parmesan cheese

roux

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half

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.
2. minutes before serving, prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
3. 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.
4. 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.

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