
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!
https://thecrumbykitchen.com/crock-pot-roasted-tomato-bacon-bisque/
Ingredients
Directions
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!
https://thecrumbykitchen.com/crock-pot-roasted-tomato-bacon-bisque/