Tomato-Basil Soup

Our entire extended family just loves this soup.  My friend made it recently for us when we went to her home for lunch.  I shared it with my family and it was a hit!  We like to serve this soup with these grilled cheese sandwiches.

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped
• 3 teaspoons minced garlic
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded parmesan cheese

roux

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

1. Put first eight ingredients (through broth) into 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 and milk (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.

Note: To make things easier, I blend the ingredients before placing them in the Crockpot.

Recipe Source: Adapted from a recipe by Creme de la Crumb