Step 1

To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth.  Whisk or stir to combine.

Step 2

Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Step 3

About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth.  If using a traditional blender, transfer soup back to the slow cooker after blending.

Step 4

In a small saucepan over MED heat, add butter.  Once melted, whisk in flour.  Cook for 1 minute, whisking often.  Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly.  Stir in parmesan cheese until melted.

Step 5

Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.

Step 6

Don’t cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.

Step 7

Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.