Creamy Roasted Tomato and Parmesan Soup
This easy and flavorful soup gets its superbly concentrated tomato flavor from roasting the tomatoes first. Simmering with Parmesan rinds, cream and basil elevate this comforting standard.
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.