Trick-or-Treat!!  I know, I know… Halloween was over a month ago lol.  This recipe was from Halloween night.  Dinner on Halloween night has always been a horrible scramble, and stressful as all get out.  There’s dinner to make, eat, clean up, costumes to put on, pictures to take, and then walking around in the cold and rainy evening… sounds so fun huh?  What sounds better on a cold, rainy night other than.. soup!!  I went with an old classic with a few twists… tomato, basil and parmesan soup with mozzarella cheese stuffed crescents (the “grilled cheese” component).  Wanna hear the best part?  It cooks in the crockpot  I looooove my crockpot on cold days! The finished product :) Recipe adapted from Le Creme de la Crumb   Crockpot Creamy Tomato and Basil Soup   Print Prep time 20 mins Cook time 8 hours Total time 8 hours 20 mins   Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night! Author: The Chunky Chef Recipe type: Soup, Entree Cuisine: American Serves: 4-6 servings Ingredients 215-oz cans diced tomatoes 110-oz can tomato sauce ¼ cup fresh basil finely chopped 2 large cloves garlic minced 1 Tbsp salt 1 tsp pepper 1 onion diced 1 cup heavy cream 4 cups chicken broth(or vegetable broth) 2 cups Parmesan cheese shredded For the Roux 3 Tbsp butter ¼ cup flour 1 cup heavy cream (or half and half) Instructions Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on high for 2 hours, or 4-8 hours on low (I recommend cooking on low if you have the time). Stir occasionally and scrape down the sides. minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot. 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. Add Parmesan cheese and roux to the crockpot and stir to combine. 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 desire. Seasoned croutons also make a great, and tasty, garnish. Wordpress Recipe Plugin by EasyRecipe 3.2.2885