This Tomato-Basil Soup recipe from our Slow Cooker Soups cookbook is a no-brainer on a cold winter night. Pair it with a yummy grilled cheese and you can't go wrong!
In a 4-quart slow cooker, combine the tomatoes, celery, onion, carrots, and broth. Cover and cook on low 6 hours (high, 3 hours).
Melt the butter in a big saucepan; whisk in the flour until thick, smooth, and golden. Slowly whisk in the half & half plus 1 to 2 C. of the soup from the cooker; whisk until well blended. Pour the mixture into the cooker, add both cheeses, and stir until melted. Stir in the salt, oregano, basil, and black pepper; cover and cook on low 30 minutes longer. Blend with an immersion blender until nice and smooth.
Toss some cheese onto each serving for extra ooey-gooey goodness.
Makes about 12 cups
Find more delicious soup recipes in our Slow Cooker Soups cookbook.
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