Tuttorosso: Tomato-Basil Parmesan Soup (Crockpot Recipe)

A few weeks ago Tuttorosso generously sent me a giftpack with several of their products and a few other goodies. The package arrived on my doorstep the exact day I had been planning on making some tomato soup, similar to a recipe I had come across on Pinterest.

Tomato-Basil Parmesan Soup

slightly adapted from The Girl Who Ate Everything

Ingredients:

1 28-ounce can Tuttorosso crushed tomatoes with basil

1 large carrot, chopped

1/2 of a large onion, chopped

1 tsp dried oregano

1 T dried basil

4 c low sodium chicken broth (or vegetable if you prefer)

1 bay leaf

1/4 flour

1/2 butter

1 c grated Parmesan Reggiano cheese

2 cups 2% milk, warmed (or plain, unsweetened almond milk)

salt and pepper, to taste

Add tomatoes, chopped carrot, onion, oregano, basil, bay leaf and chicken broth to your crockpot. Heat covered on LOW for 5-7 hours. (Optional: I added in the rind from my parmesan cheese to the soup – I recommend doing it if you have the rind.)

With at least 30 minutes left before serving, puree vegetables with an immersion blender OR transfer to a blender and puree and then return pureed vegetable to crockpot.

Prepare your roux. Melt butter over low heat in a skillet and add the flour. Stir the roux constantly for about 5-7 minutes. Slowly whisk in one cup of the soup. Add another 3 cups until smooth. Transfer the soup back into the crockpot. Stir and add parmesan cheese, warmed milk and salt and pepper.

Cover and cook on low for another 30 minutes or so until ready to serve. Serve with crackers or bread, I served mine with some garlic naan.

Enjoy.

The Tuttorosso products were sent to me at no cost for review. In my honest opinion, I think that the product was of exceptional quality and contributed to this fresh and flavorful tasting soup. I am in no way receiving compensation for my opinions.