Ingredients

The following ingredients have 7 Servings
  • 2 15 oz cans diced tomatoes
  • 1 10 oz can tomato sauce
  • 1/4 cup fresh basil, chopped
  • 3 teaspoons garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 2 cups parmesan cheese, shredded
  • For the roux: 3 tablespoons butter, 1/4 cup flour, 1 cup heavy cream

Instruction

  • In a large crock pot, add tomatoes, sauce, basil, garlic, salt, pepper, onion, cream, and chicken broth. Cover and cook on low for 4-6 hours.
  • Transfer tomato mixture to a blender 30 minutes before serving. Puree, and return to crock pot.
  • For the roux: melt butter in a medium saucepan, and add flour. Mix until combined. Whisk in heavy cream until smooth.
  • Add roux and parmesan to tomato mixture in crock pot, stirring to combine.
  • Cook until cheese is melted, 15-25 minutes. Serve with additional basil and parmesan cheese on top.