Fall is in the air! Which means I’m pulling out our favorite recipes that warm us up right down to our toes.
One of our favorite weekend lunches and weeknight meals is hearty tomato soup with a serious grilled cheese. Try my Slow Cooker Tomato Soup Recipe. You’re going to love it.
Slow Cooker Tomato Soup Recipe
- 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 half and half
- 4 cups chicken or vegetable broth
- 2 cups shredded Parmesan cheese
For the Roux:
- 3 tablespoons butter
- ¼ cup flour
- 1 cup heavy cream OR half & half
Step 1: Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot.
Step 2: Cover and cook for 2 hours on high or 4-8 hours on low.
Step 3: About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock-pot.
Step 4: Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.
Step 5: 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.
Step 6: Add roux and Parmesan cheese to crockpot and stir to combine.
Step 7: Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
Step 8: Top with additional basil and parmesan cheese if desired.
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