Slow Cooker Tomato Parmesan Soup
Author: Anna {hiddenponies.com}
Recipe type: Soup
Prep: 15 mins
Cook: 4 hours
Total time: 4 hours 15 mins
Serves: 6
28-oz / 825 mL can diced tomatoes (I used one with herbs and spices, but plain are also fine) 10 oz / 300 mL tomato sauce ¼ cup fresh basil leaves, chopped 1 tsp dried oregano 2 cloves of garlic, minced (or 1 tsp dried garlic powder) 1 Tablespoon salt (or less, to taste) 1 teaspoon pepper Pinch of sugar 1 small onion, diced ½ cup 2% or whole milk ½ cup low fat sour cream 3 cups chicken or vegetable broth 1½ cups grated Parmesan cheese ROUX: 3 Tablespoons butter ¼ cup all purpose flour 1 cup cream or milk (I used 2%) Combine tomatoes, tomato sauce, basil, oregano, garlic, salt, pepper, sugar, onion, milk, sour cream and broth (soooo, everything but the Parmesan cheese :) ) in the slow cooker. Cover and cook for 2-3 hours on high or 4-8 hours on low. About 40 minutes before serving, blend soup with an immersion blender or transfer to a food processor or blender and blend until smooth. Return to slow cooker. Make the roux by melting butter in a medium saucepan over medium-low heat. Whisk the flour into the melted butter until clumpy. Pour in the cream or milk, whisking constantly, until smooth. Let come to a gentle simmer, whisking frequently, until thickened. Add to puréed soup, along with the Parmesan cheese, and let cook on high for another 20-30 minutes. Stir soup thoroughly and serve, garnishing with additional Parmesan and basil if desired. 1 cup heavy cream can be substituted for the ½ cup milk and ½ cup sour cream if you like a creamier soup, or you can use all milk for a lighter soup.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/11/slow-cooker-tomato-parmesan-soup/
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