Slow Cooker Creamy Tomato and Basil Soup

• Produce

  • 1/4 cup Basil, fresh
  • 2 cloves Garlic, large
  • 1 Onion
  • 2 15- oz cans Tomatoes

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 10- oz can Tomato sauce

• Baking & Spices

  • 1/4 cup Flour
  • 1 tsp Pepper
  • 1 tbsp Salt

• Dairy

  • 3 tbsp Butter
  • 2 cup Heavy cream
  • 2 cups Parmesan cheese

Found on thechunkychef.com

Description

Directions

• Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
• minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
• Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until its incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
• Add Parmesan cheese and roux to the crockpot and stir to combine.
• Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• In a small bowl, combine melted butter with Italian seasoning, garlic, parsley and basil.
• Unroll crescent rolls and separate into triangles. Brush with garlic butter mixture, reserving some to brush on tops of assembled rolls. Place halved string cheese at widest end, and roll up (tucking in the edges to seal).
• Brush tops with more garlic butter.
• Bake for 10-12 minutes, or until lightly browned.