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TOMATO BASIL PARMESAN SOUP

Sunday, October 05, 2014 N. R. 0 Comments

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



Prep:Cook: 4 hours Serves: 4-6


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. (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.



 
Recipe/photos spotted at Creme De La Crumb

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