Roasted garlic & tomato soup with parmesan crisps
Indulge in a deliciously rich Roasted Garlic & Tomato Soup, enhanced with the savory crunch of homemade Parmesan crisps. This recipe features oven-roasted garlic and juicy tomatoes blended with seasoned vegetable broth and caramelized onions, perfect for a comforting meal. Easy to make and full of flavor!
- 04 May 2024
- Cook time 55 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
Roasted garlic & tomato soup with parmesan crisps is a hearty and flavorful dish perfect for any season. This recipe combines the robust flavors of roasted garlic and fresh tomatoes, enhanced by a savory vegetable broth base. The addition of parmesan crisps adds a delightful crunch, making this dish both comforting and gourmet-worthy.
Ingredients:
Instructions:
- Set your oven to 400°F (200°C).
- Peel and halve the garlic cloves.
- Wash the tomatoes and cut them into quarters.
- Peel and chop the onion.
- Spread the quartered tomatoes and halved garlic cloves on a baking sheet. Drizzle with 1 tablespoon of the olive oil, and season with salt and pepper.
- Roast in the preheated oven for about 20-25 minutes, until the tomatoes are soft and slightly caramelized.
- While the tomatoes and garlic are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Once the tomatoes and garlic are roasted, add them to the pot with the sautéed onions.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Be cautious of the hot liquid.
- Return the blended soup to the pot and season with additional salt and pepper to taste.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spoon about 1 tablespoon of grated Parmesan cheese onto the prepared baking sheet and spread it out into a small circle (approximately 2 inches in diameter). Repeat this process, leaving some space between each mound.
- Place the baking sheet in the oven (still at 400°F) and bake for about 5-7 minutes, or until the cheese is melted and golden brown.
- Remove the Parmesan crisps from the oven and let them cool completely on the baking sheet. They will harden as they cool.
- Ladle the hot roasted garlic & tomato soup into bowls.
- Garnish with a Parmesan crisp or serve them on the side.
Tips:
- Roast the garlic until it's soft and golden brown to enhance its sweetness and depth of flavor.
- Select ripe, juicy tomatoes for the best flavor; heirloom varieties work great for this recipe.
- Blend the soup to your desired consistency – for a smoother texture, use an immersion blender, but if you prefer a chunkier soup, only blend part of it.
- To make the parmesan crisps, spread the grated parmesan thinly on a baking sheet for even baking and optimal crispiness.
- Season the soup gradually and taste as you go to avoid over-salting, especially since the parmesan crisps will add extra saltiness.
- For added richness, finish the soup with a swirl of extra virgin olive oil or a splash of cream before serving.
This roasted garlic & tomato soup with parmesan crisps is a delicious and easy-to-make meal that’s sure to impress. By following the steps and tips provided, you’ll have a rich, flavorful soup and perfectly crispy parmesan complements in no time. Enjoy this dish as a comforting lunch or a sophisticated starter for dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 3.12g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 8g | 10% |
| Saturated 2.90g | 10% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 20mg | 3% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.51mg | 9% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 630mg | 18% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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