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Crockpot Creamy Tomato Soup

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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!