Slow Cooker Tomato Parmesan Soup
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Recipe type: Soup
Prep: 
Cook: 
Total time: 
Serves: 6
 
Homemade tomato soup packed with Parmesan and fresh basil makes the perfect slow cooker comfort food.
Ingredients
  • 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%)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Stir soup thoroughly and serve, garnishing with additional Parmesan and basil if desired.
Notes
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/