Crockpot Tomato Soup
It’s cozy. It’s creamy. It’s tomato bisque that you can set and (kinda) forget! Try this recipe if you want a tasty soup that you don’t have to stand at the stove to make. Check out the video here.
Crockpot Creamy Tomato Soup
Ingredients
Soup Base
- 30 oz canned diced tomatoes
- 15 oz can tomato sauce
- 3 tbsp tomato paste
- 1 medium yellow onion
- 1-3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth
Roux
- 3 tbsp butter
- 3 tbsp all purpose flour
- 12 oz can evaporated milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
Instructions
- Add all of the soup base ingredients to the crockpot. Cover and cook on high for 3-4 hours.
- About 30 minutes before the soup is ready, use an immersion blender to blend until smooth.
- During this last 30 minutes you'll also want to make your roux. Add butter to a pot over medium heat. Whisk in the flour and then slowly add the heavy cream and evaporated milk. Continue whisking until smooth. Add the parmesan cheese and stir until melted.
- Add the roux to the crockpot and stir to combine.
- Serve and enjoy!