Roasted Tomato Soup with Parmesan Wafers
Indulge in the comforting flavors of this Roasted Tomato Soup with Parmesan Wafers, a perfect combination of rustic elegance and rich, homemade taste. The soup starts with ripe tomatoes, onions, and garlic roast to perfection, bringing out their natural sweetness and a smoky depth that sets this recipe apart. Blended with aromatic basil, velvety cream, and a hint of spice, it creates a smooth and luscious base bursting with flavor. The crispy Parmesan wafers add a delightful savory crunch, elevating this classic dish into a gourmet treat. Ready in just an hour, this easy roasted tomato soup is ideal for cozy dinner nights or upscale entertaining. Serve it with a sprinkle of fresh basil and enjoy the perfect harmony of creamy, smoky, and cheesy goodness.
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Recipe Information
Ingredients
- 8 large ripe tomatoes
- 1 medium onion
- 4 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 cup fresh basil leaves
- 1 cup grated Parmesan cheese
- 0.25 teaspoon ground paprika (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the tomatoes and cut them in half. Peel and quarter the onion. Peel the garlic cloves.
Arrange the tomatoes (cut side up), onion quarters, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt, black pepper, and paprika if using.
Roast in the oven for 30-35 minutes, or until the tomatoes are soft and slightly charred at the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly.
Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth.
Pour the blended mixture into a large pot over medium heat. Stir in the heavy cream and fresh basil leaves. Simmer for 10 minutes, stirring occasionally. Taste and adjust salt and pepper if needed.
While the soup is simmering, prepare the Parmesan wafers. Reduce the oven temperature to 375°F (190°C).
Line a baking sheet with parchment paper. Place heaping tablespoons of grated Parmesan cheese onto the parchment and gently flatten into thin circles (about 2 inches in diameter). Leave space between each circle as they will spread while baking.
Bake the Parmesan wafers for 5-7 minutes, or until golden and crispy. Allow them to cool on the baking sheet.
Serve the roasted tomato soup hot in bowls. Garnish with additional fresh basil if desired and serve with the Parmesan wafers on the side or crumbled over the soup.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 59.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1222 mg | 94% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5476 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
