Roasted tomato soup with parmesan crisps
This roasted tomato soup is enriched with the bold flavors of garlic and onion, simmered in vegetable broth for a comforting dish. Topped with crunchy parmesan crisps, it provides a delightful contrast to the smooth soup texture.
Cook time 55 min
Prep time 15 min
Ingredients:
2 garlic cloves4 lb tomatoes
salt & pepper to taste
2 tbsp olive oil
1 onion
4 cups vegetable broth
1.50 cups grated parmesan cheese
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.
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 tomato soup into bowls.
- Garnish with a Parmesan crisp or serve them on the side.
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.
Roasted tomato soup with parmesan crisps FAQ:
Roast the tomatoes and garlic in a preheated oven at 400°F (200°C) for about 20-25 minutes, until the tomatoes are soft and slightly caramelized.
If you don't have an immersion blender, carefully transfer the hot soup in batches to a countertop blender to purée until smooth. Always be cautious with hot liquids to avoid spills.
Yes, leftover roasted tomato soup can be stored in an airtight container in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months.
Ripe, juicy tomatoes like Roma or heirloom tomatoes are ideal for this soup as they provide the best flavor. However, you can use any fresh tomatoes you have on hand.
Yes, you can substitute with other hard cheeses like Pecorino Romano or Grana Padano. However, the flavor and texture may vary slightly.
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.
Nutrition per serving
8 ServingsCalories 120kcal
Protein 7g
Carbohydrates 14g
Fiber 3.12g
Sugar 8g
Fat 8g
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