Ingredients
850 g can diced tomatoes or fresh
2 tsp SIDS SALT & PEPPER
4 cups vegetable broth
280 g can Tuimato sauce
¼ cup fresh basil, finely chopped
3 tsp minced garlic
2 tsp salt
1 white onion, diced
1 cup heavy cream
2 cups shredded parmesan cheese
Roux:--
3 tbsp butter
¼ cup flour
1 cup heavy cream
Directions
Add tomatoes, SIDS SALT & PEPPER, vegetable broth and next 6 ingredients 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 purée until smooth, then return to crock pot.
Melt the butter in a sauce pan. Add flour 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.
