cartoon by marc johns.

Saturday, January 12, 2013

Roasted Heirloom Tomato Soup with Parmesan Tomato "Croutons"

A delicious bowl.
This is a lovely, simple roasted tomato soup.  One thing that is important to note: because there are so few ingredients in this soup, you need to make it during tomato season and with fresh tomatoes from the farmer's market or your own garden.  If the tomatoes are not that delicious, the soup won't be that delicious.  You have been warned :o).  I like to make this soup with heirloom tomatoes for a nice change from the typical tomato soup, but feel free to use normal red tomatoes if you like.  I do recommend using a sweet vidalia onion as the onion in the soup, however.  I also create these parmesan topped cherry tomato "croutons" to float in the soup, but that, of course, is optional as well.  I served this soup on a cold night with the apple grilled cheese, and it made for a cozy supper.     


About 2 pounds large heirloom tomatoes
1 vidalia onion
4 medium cloves of garlic
2 tablespoons olive oil
3/4 teaspoon salt (and some to taste)
1/4 teaspoon ground pepper (and some to taste)
3/4 cup vegetable broth (or more if you like a thinner soup)
1/4 cup chopped parsley
dash of fat free half-and-half (optional - adds some creaminess)

For the croutons:
3-4 cherry tomatoes
dried basil
grated parmesan cheese

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Cut the large tomatoes (the cherry tomatoes you leave for later) and the onion in quarters.  Peel the garlic cloves.  Put all the cut up veggies on a tray, sprinkle with olive oil, salt, pepper, and parsley.  

Tray - so colorful! 
3.  Put in the oven to roast for 30-40 minutes, or until the veggies get soft and have blackened edges.  (Because the garlic cloves are so much smaller, you may need to remove those and roast the tomatoes/ onions longer).

Blackened edges.
4.  Dump the roasted veggies into a big pot.  Add the broth.  Bring to a boil for about 10-15 minutes.

Veggies and Broth.
5.  While the soup is boiling, cut the cherry tomatoes in half.  Sprinkle the tomatoes with basil and top with a sprinkling of parmesan cheese.  Put them on the same tray you roasted the other veggies on.

Ready to go.
6.  Broil the cherry tomatoes for about 1 minute, or until the cheese begins to bubble and brown.  Remove from oven to cool and set aside.

Ready to go.
7.  Using an immersion blender (or a regular blender), blend the veggies and broth into a smooth soup.

8.  If you like, add a dash of half-and-half.  Taste soup and add salt and pepper to taste. Top each bowl with some cherry tomato croutons.  Enjoy!  Makes 2-3 servings.

The final product.
Recipe adapted from the Brooklyn Supper blog and Joanna Goddard's blog.

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