This incredibly easy and flavorful soup gets its divinely concentrated tomato flavor from roasting the tomatoes first. Roasting the tomatoes draws out moisture leaving tomatoes that are caramelized and sweet -- simmering the tomatoes with Parmesan rinds, cream and basil elevate this classic comfort food "tomato soup" to an entirely new level.
I created this recipe in September using the over-abundance of end-of-season tomatoes from my garden. At the time, the concept of a blog was in the wee stages -- and I didn't take photos of the steps involved in preparing this. Will get to that next summer, because this IS a recipe that will be made over and over again. Too good not to share.
Now it is early into the next year and was delighted to find this soup hanging out in the freezer just waiting for a single-digit day like today. Growing up, the red and white can was a staple in the family home -- Mom always made it special with a pat of butter plopped on top -- melting and just waiting for the grilled cheese to hit the surface on its way to that delicious plunge.
Ingredients
- fresh plum or San Marzano tomatoes
- yellow onion
- garlic
- extra-virgin olive oil
- chicken stock
- Parmesan cheese rinds
- sherry vinegar
- bay leaves
- fresh basil leaves
- heavy cream
- Kosher salt and freshly ground pepper
- Butter (optional)
- grated Parmesan cheese (optional)
See recipe card for quantities.
Jump to RecipeInstructions
- Preheat oven to 450°F. Cut the tomatoes into halves. Spread the tomatoes, and garlic cloves on a foil lined baking sheet. Drizzle with ⅓ cup of olive oil. Roast for 20 to 30 minutes, or until caramelized.
2. In a large stock pot over medium heat, saute onions in 2 Tbsp. olive oil, until starting to caramelize, about 12 minutes.
3. Remove roasted tomatoes and garlic from the oven and transfer to the stock pot with the onions. Add chicken stock, bay leaves, and Parmesan rinds. Bring to a boil, reduce heat and simmer until liquid has reduced by a third, about 15 minutes.
4. Remove the bay leaves and Parmesan rinds. Add sherry vinegar and basil and puree the soup with an immersion blender until smooth. (Or transfer to a food processor or blender to blend.) Puree the soup until smooth.
5. Return soup to low heat, add cream and additional chicken stock if too thick.
Season to taste with salt and freshly ground black pepper.
Hint: Roast more tomatoes than you need for this recipe -- especially when you find yourself with an abundance. And while canning works, roasting the tomatoes and freezing them is a great option; the roasting process removes that moisture making a nice little compact bundle to freeze.
Substitutions & Variations
- Parmesan rinds - substitute ⅓ cup fresh grated Parmesan cheese -- add at the same time the cream is added
- Fresh basil - substitute ¼ cup prepared basil pesto
- Chicken stock -- substitute vegetable stock
- Variation -- substitute a pound of tomatoes with two roasted red peppers
Equipment
- baking sheet
- soup pot/Dutch oven
- immersion blender, blender or food processor
Storage
Store covered in the refrigerator for up to 4 days. Freeze for up to 4 months.
🍽️ Recipe
Creamy Roasted Tomato and Parmesan Soup
Equipment
- baking sheet
- soup pot
- immersion blender or blender
Ingredients
- 2-½ - 3 pounds fresh plum or San Marzano tomatoes cored and cut in half
- 1 large yellow onion diced
- 4 cloves garlic
- ⅓ cup extra-virgin olive oil + 2 Tbsp.
- 32 ounces chicken stock, plus more as needed
- 2 Parmesan cheese rinds
- 2 tablespoons sherry vinegar
- 2 bay leaves
- ½ cup packed fresh basil leaves
- ½ cup heavy cream
- Kosher salt and freshly ground pepper
- Butter or grated Parmesan cheese optional
Instructions
- Preheat oven to 450 degrees F.
- Cut the tomatoes into halves. Spread the tomatoes, and garlic cloves on a foil lined baking sheet. Drizzle with ⅓ cup of olive oil. Roast for 20 to 30 minutes, or until caramelized.
- In a large stock pot over medium heat, saute onions in 2 Tbsp. olive oil, until starting to caramelize, about 12 minutes.
- Remove roasted tomatoes and garlic from the oven and transfer to the stock pot with the onions. Add chicken stock, bay leaves, and Parmesan rinds. Bring to a boil, reduce heat and simmer until liquid has reduced by a third, about 15 minutes.
- Remove the bay leaves and Parmesan rinds. Add sherry vinegar and basil and puree the soup with an immersion blender until smooth. (Or transfer to a food processor or blender to blend.) Puree the soup until smooth. Return soup to low heat, add cream and additional chicken stock if too thick.
- Season to taste with salt and freshly ground black pepper.
- Garnish with a pat of butter or grated Parmesan cheese.
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