- 4 tablespoons butter
- 1 medium onion, chopped
- 1 clove of garlic, grated or finely minced
- 1/4 cup all purpose flour
- 32 ounces (4 cups) chicken stock
- (2) 28 ounce cans whole tomatoes in juice
- 10 basil leaves (about 1/4 cup), chopped
- 1 cup heavy cream
- 8 ounces (about 2 cups) grated parmesan cheese
- salt and pepper
- Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add 1 teaspoon salt and 1 teaspoon pepper. Saute the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
- Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour doesn’t clump. Then add the canned tomatoes, basil, onions and garlic. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
- Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper. Serve warm.
- Leftovers will keep for 1 week in an airtight container. Freezes beautifully. See notes for freezing tips.
-If you’re planing to freeze the soup, after blending it with a blender, scoop out the amount of soup you want to freeze BEFORE adding the cheese and heavy cream. Will keep frozen in an airtight container for 6 months.
-This is the immersion blender that I use and LOVE! So easy for soups that need to be blended. (affiliate link)