Slow Cooker Tomato Basil Parmesan Soup

 This is one of my favorite soups. Even my kids like it, which is saying something, because at first glance it doesn't seem all that kid-friendly. My kids even drink it with a straw! Here's the recipe:

Ingredients

• ▢2 15-ounce cans diced tomatoes
• ▢1 10-ounce can tomato sauce
• ▢¼ cup fresh basil - finely chopped
• ▢1 tablespoon 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 - see note

Instructions

• 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)
• About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
• Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
• 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.
• 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.

I like to serve it with some type of cheesy bread or grilled cheese sandwiches. It is even good with regular bread though. I highly recommend it!