More fall soup fun! This is another easy slow cooker soup that pairs with nearly anything or can be served as an entrée. It’s perfect for a crisp fall day. This recipe comes from Creme de la Crumb-check out their original recipe here!
- 2 15-ounce cans diced tomatoes
- 1 10-ounce can tomato sauce
- ¼ cup fresh basil, finely chopped
- 3 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup frozen diced onion
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- 2 cups shredded parmesan cheese
- 3 Tbsp 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, thoroughly blend all ingredients in slow cooker using an immersion blender. Alternately, blend ingredients in blender or food processor and 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.
There you have it-comfort food from scratch! This is one of my favorite soup recipes because the soup is thick, has a rich flavor, but doesn’t make your stomach feel so heavy you’re miserable. In the past I have served this soup in bread bowls (frozen Panera bread bowls are my go to-check to see if your local grocery store carries them). I have also paired this soup with paninis made on the George Foreman grill for an extra bit of crunch. Any way you choose to serve this soup, it’s sure to be a hit!