Roasted tomato soup with parmesan crisps

Indulge in a deliciously rich Roasted 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!

  • 08 Apr 2025
  • Cook time 55 min
  • Prep time 15 min
  • 8 Servings
  • 7 Ingredients

Roasted tomato soup with parmesan crisps

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:

2 garlic cloves
6g
4 lb tomatoes
1810g
salt & pepper to taste
2 tbsp olive oil
27g
1 onion
160g
4 cups vegetable broth
920g
1.50 cups grated parmesan cheese
120g

Instructions:

1. Preheat your oven:
- Set your oven to 400°F (200°C).
2. Prepare the vegetables:
- Peel and halve the garlic cloves.
- Wash the tomatoes and cut them into quarters.
- Peel and chop the onion.
3. Roast the tomatoes and garlic:
- 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.
4. Cook the onions:
- 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.
5. Combine and simmer:
- 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.
6. Blend the soup:
- 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.
1. Prepare the baking sheet:
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Parmesan cheese mounds:
- 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.
3. Bake the crisps:
- 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.
4. Serve:
- Ladle the hot roasted 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 Size380 grams
Energy
Calories 120kcal6%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 14g4%
Fiber 3.12g8%
Sugar 8g8%
Fat
Fat 8g10%
Saturated 2.90g10%
Cholesterol 13mg-
Vitamins
Vitamin A 140ug16%
Choline 20mg3%
Vitamin B1 0.13mg10%
Vitamin B2 0.13mg10%
Vitamin B3 1.51mg9%
Vitamin B6 0.23mg14%
Vitamin B9 40ug10%
Vitamin B12 0.20ug8%
Vitamin C 33mg37%
Vitamin E 1.30mg9%
Vitamin K 20ug16%
Minerals
Calcium, Ca 160mg13%
Copper, Cu 0.16mg18%
Iron, Fe 0.82mg7%
Magnesium, Mg 33mg8%
Phosphorus, P 160mg13%
Potassium, K 630mg18%
Selenium, Se 5ug10%
Sodium, Na 610mg41%
Zinc, Zn 1.12mg10%
Water
Water 350g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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