We love tomato soup around here. Tomato soup and grilled cheese were one of the few things Little Man would eat as he was coming out of his picky phase. We fondly call it ‘soup n’ dip’.
The Hubs threw everything in the crockpot while I headed out to choir practice before church and while he was in a presidency meeting after church I finished making soup and got to use my new immersion blender!! Have I ever told you how much I love crockpot dinners on Sunday’s?
When I told Little Man what I was making he was super excited to have his ‘soup n’ dip’ and could no longer be patient. The best part about this soup…. It did not taste extra salty like the canned kind. It definitely tastes different. So give your taste buds a few soups to adjust and you will fall in love like I did.
I even had 3 servings in less than 24 hours! Hmmm Hmmm Good!!
2 15-oz cans Diced Tomatoes
1 10-oz can Tomato Sauce
1/4 cup Fresh Basil, finely chopped
3 tsp minced Garlic
1 tbsp Salt
1 tsp Pepper
1 medium White Onion, diced
1 cup Heavy Cream
4 cups Chicken Stock
3 tbsp Butter
1 cup Heave Cream or Half & Half
Put diced tomatoes, tomato sauce, basil, garlic, S&P, onion, heavy cream and chicken stock in the crockpot.
Cover and cook on HIGH for 2 hrs or LOW for 4-8 hours.
When time is up (we did 4 hrs on HIGH) use an immersion blender to puree until smooth OR transfer to blender or food processor and puree until smooth then transfer back to crockpot and return to HIGH for 30 minutes.
Prepare the roux by melting butter in sauce pan over medium heat.
When butter is melted add flour and stir till combined then add the heavy cream (or half & half) until mixture is thick and smooth.
Add the roux to the crockpot and stir to combine.
Give the soup a few minutes to settle by making grilled cheese.