I have so much basil growing in my garden and I needed to find a great way to use it.  My kiddos love tomato basil soup and this soup was a hit.  I have another tomato basil soup that uses pesto sauce but this one is full of fresh basil.  Make a batch of soup today!

Ingredients:

• 2 15- oz cans diced tomatoes
• 1 10- oz can tomato sauce
• 1/4 cup fresh basil finely chopped
• 2 cloves large garlicminced
• 1 Tbsp salt
• 1 tsp pepper
• 1 onion diced
• 1 cup heavy cream
• 4 cups chicken broth or vegetable stock to make it vegetarian
• 2 cups Parmesan cheese shredded

For the Roux:

• 3 Tbsp butter
• 1/4 cup flour
• 1 cup heavy cream or half and half

Directions:

1. Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
2. minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
3. Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it’s incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
4. Add Parmesan cheese and roux to the crockpot and stir to combine.
5. Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

Recipe from The Chunky Chef