It was a brisk day in Pittsburgh last saturday, and after the christmas parade, I wanted some soup – what else?!?! This was amazing – and can be made in the crock pot! Woo! The best part was the new cheesy bread side that I made to dip in this – omg yum!
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
3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half
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. (If you are home, give it a stir every now and then and scrape down the sides)
2.About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3.Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4.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.
5.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.