This easy slow cooker version of the ultimate comfort food - tomato bisque - has an irresistible cheesy, bacony twist that you're sure to love!
Course Main Course, Soup
Cuisine American
Keyword tomato bisque
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 6
Calories 340kcal
Author Erica
Ingredients
6slicesbaconchopped
215-ounce cans fire roasted tomatoes
14-ounce can tomato paste
2teaspoonsgarlicdiced
1yellow onionchopped
2carrotschopped
3celery ribschopped
4cupschicken brothlower sodium
¼cupbasilchopped
Kosher saltto taste
Black pepperto taste
3tablespoonsunsalted butter
¼cupall-purpose flour
1cupheavy cream or milk
6ouncesParmesan cheese
Instructions
In a frying pan, fry bacon pieces until fully cooked. Add cooked bacon to crock pot with canned tomatoes, vegetables, broth, basil, and seasonings.
Cook on low for 6-8 hours, or high for 2-3 hours, stirring occasionally if possible.
In two batches, place soup in blender and puree until smooth, then return to crock pot. OR use an immersion blender to do the job right in the crock. (Be careful with the hot soup!)
Make a roux - melt butter in a saucepan over medium heat, then whisk in flour to create a paste. Slowly whisk in milk or cream until smooth.
Stir roux and cheese into soup, and continue to cook for another 30-40 minutes, until cheese is melted. Stir before serving. Garnish with more shredded cheese and basil if desired, and serve with cheese toasts. Enjoy!