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.
Originally Submitted
9/23/2014
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You can add this Slow Cooker Tomato Basil Parmesan Soup recipe to your own private DesktopCookbook.
