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Sunday
Aug232009

For Tomato Season: Roasted Tomato Soup with Parmesan Crisps

Homemade tomato soup is good, but roasted tomato soup is even better. With the abundance of tomatoes right now in the markets, this makes great use of all those tomatoes and may be the best tomato soup you will ever have.

This method calls for roasting the tomatoes, along with some whole garlic, before making the soup. Roasting the tomatoes concentrates their flavor and adds a depth to the soup that you would not have otherwise.

I used beautiful San Marzano tomatoes for this soup because a vendor at my farmer's market had them. Use whatever nice, ripe tomatoes you have. Any Roma or plum tomato is a good choice.

The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes (or a glass of Prosecco). These lacy wafers make the absolute perfect flavor compliment to this soup. They are surprisingly easy to make - they only have one ingredient - and fast, too. They only take about 6 to 8 minutes in the oven. Once you make these, you will find all kinds of uses for them. You can even crumble them up and add them to your salad, which we saw Naomi Pomeroy do when we had dinner at Beast. Some recipes call for a little flour added to the cheese, but I make them like Thomas Keller does - without flour. When warm, they can even be placed into egg cartons to mold them into little cups, cooled and filled with whatever you like as little appetizers.

This soup can be made a day ahead, cooled, refrigerated and then gently reheated.  

In late summer when there is an abundance of ripe tomatoes, I make big batches of this soup and freeze it. It's a lunchtime treat all winter long.

Roasted Tomato Soup with Parmesan Crisps

 

adapted from Gourmet

for a printer friendly recipe, click here


Ingredients:

For the Soup:

  • 4 pounds tomatoes, cut in half lengthwise
  • 5 garlic cloves, unpeeled
  • 4 tablespoons olive oil
  • 1 teaspoon kosher or sea salt
  • freshly ground black pepper
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1/2 cup heavy cream

For the Parmesan Crisps:

  • 1 cup grated parmigiano reggiano cheese, grated on large holes of box grater
  • ground black pepper

Instructions:

For the Soup:

Preheat oven to 350 degrees.

Arrange tomatoes, cut sides up, on a large baking sheet lined with heavy duty aluminum foil (makes for easier clean up). Add unpeeled garlic to tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper. Roast tomatoes for 1 hour, let tomatoes cool for a little while and then peel garlic.

Cook onion, oregano and sugar in 1 tablespoon of olive oil and the butter in a very heavy pot over medium heat, until onion is soft, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered, for 20 minutes.

Place an immersion blender into the pot and puree the soup. If you do not have an immersion blender (promise yourself to go buy one), pour the soup into a regular blender and puree. You may have to do this in batches, if you use a regular blender. Don't skip this step of pureeing the soup - the soup will have a richer flavor, if some of the seeds and skins get pureed. Force pureed soup through a strainer(or use a food mill - it's easier) to remove remaining skins and seeds. Pour strained soup into a small clean pot, stir in cream and taste for salt and pepper. Simmer just a couple of minutes to reheat.

Ladle soup into bowls and place a parmesan crisp on top. Serve another crisp on the side.

For the  Parmesan Crisps:
(these can be made a couple of days ahead and stored in an airtight container. Layer crisps with wax paper.)
Makes 8 crisps
Preheat oven to 325 degrees.

Line a large baking sheet with a Silpat. You can use parchment paper, if you do not have a Silpat. Take a 2.5 inch biscuit cutter and place about 2 tablespoons of the cheese into the cutter. Press down a little on the cheese, to shape. Gently remove cutter. Repeat until you have made 8 mounds of cheese. If you like, add a little pinch of black pepper on top of each one. Bake for about 7-8 minutes, just until set and before they start to turn golden. Remove from oven, let cool on pan for a few minutes. They will firm up as they cool. Gently lift off with a spatula.

 

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Reader Comments (43)

Saw you on twitter, LOVE your blog and can't wait to try this soup!

August 23, 2009 | Unregistered CommenterTerri

Those parmesan crisps are something new to me. Can't wait to try. And, I can eat soup anytime, even in very hot weather. I like your tomato soup recipe a lot.

August 23, 2009 | Unregistered Commentera

Boy do I have tomatoes to use up! This is wonderful,I love the parm crisps to, a great combination!

August 23, 2009 | Unregistered CommenterBunny

This looks so delicious! The crisps definitely add something special. I've been looking to make a good tomato soup! I think this will be the one!

August 23, 2009 | Unregistered CommenterAriel

Mmm, this just screams comfort.

August 24, 2009 | Unregistered Commenterpeabody

This looks fantastic!

August 24, 2009 | Unregistered CommenterMichele

This sounds so delicious!!! I may just have to plan a date to make this soon!

August 24, 2009 | Unregistered CommenterLiesl

love this soup! and the parm crisps! All I need now is a big fat grilled cheese and I am good to go!

August 24, 2009 | Unregistered CommenterGaby

Oh, this looks so wonderful! Those parm crisps are great (on burgers, too). Can't wait to try this...

August 24, 2009 | Unregistered Commenternicole

I've seen Giada make Parmesan Crisps before and have always wanted to try them. This soup sounds perfect with them!

August 24, 2009 | Unregistered CommenterCookie

Parmesan Crisps sound perfect with your soup.

August 24, 2009 | Unregistered CommenterThe Food Hunter

PERFECT summery dinner with a big salad. Of course, my husband might argue w/ me on that one, but I think it's perfect :)

August 24, 2009 | Unregistered CommenterRecipeGirl

Beautiful pictures!I have bookmarked this and will make it!

August 24, 2009 | Unregistered Commenterdanazia

I really like this.
Your timing is perfect (have I said that before, I meant it then but now I mean it even more.)I have been meaning to look up a recipe for parmesan biscuits ever since we ate them with caponata in a place in Roma recently (they had moulded them over a cup while still warm to make little paremsan bowls which they filled with the caponata)
The soup, the soup........

August 24, 2009 | Unregistered Commenterracheleats

Hi Elaine! Just bookmarked this one. I have tried sooo many tomato soups and haven't fallen in love with any yet. I've got a serious crush on this one though.

August 25, 2009 | Unregistered CommenterSusan from Food Blogga

I'm with Susan, bookmarked! I have a ton of tomatoes I'm trying to use up and your recipe sounds sooo good along with those crisps. I need to get some silpats and stop using parchment!

August 26, 2009 | Unregistered CommenterProud Italian Cook

The soup was great, very fresh tasting. It wasn't difficult at all. Love all the recipes. Great site!

August 27, 2009 | Unregistered CommenterAnonymous

*so* delish. Just made this today - a double batch! The kitchen is in ruins, but I'm having everyone over for a "welcome-back-to-campus" party - everyoe's excited! thank you for this recipe!

August 29, 2009 | Unregistered CommenterMishi

Proud Italian Cook: Actually, I love parchment - no clean up!

Misha: You made my day!

August 29, 2009 | Unregistered CommenterThe Italian Dish

Just wondering if it would be possible to substitute skim milk for the cream without compromising the integrity of the dish. Thoughts?

August 30, 2009 | Unregistered CommenterJenny

Jenny: You can, actually, substitute milk for the cream. Of course, it won't be nearly as rich, but it will give it a little creamy flavor. I've actually used 2% milk when that was all I had in the house. Try it out and see what you think.

August 30, 2009 | Unregistered CommenterThe Italian Dish

This soup looks so beautiful with the crisp on top. I love making roasted tomato soup, even in fall when the tomatoes aren't as beautiful--roasting them really concentrates the flavor of imperfect tomatoes--but I've never thought to roast the garlic along with them as well. Such a great idea.

Another pretty alternative to the crisps (if you are less inclined to bake as I am), is to put some crispy pancetta and a basil drizzle on top of the soup:

http://tinyurl.com/dn79ga

thanks!

Elaine, We LOVE this soup! I wanted to make it the minute I read your recipe, but Leta beat me to it. It was in our refrigerator when we came home from a 2 week trip. SO delicious and the parmesan crisps were a perfect finishing touch.

November 13, 2009 | Unregistered CommenterJean Dicken

ciao I make little parmesan baskets - i heat the pan and add the parmesan but what I do next is put the parmesan disk while it's still hot on an upside down handless cup and create a little basket I then place small salads or other cocktails!

May 25, 2010 | Unregistered CommenterOriana

I have just picked the last of my ripe tomatoes. Wondering if you have roasted and then frozen them to be used later for soup?
L.

September 23, 2010 | Unregistered CommenterLinda Hicks

I made 4 homemade soups last week. This was by far everyone's favourite - no leftovers! I have a new batch of tomatoes roasting in the oven right now for a second batch. Thanks for the great recipe.

September 26, 2010 | Unregistered CommenterShirley

From The Italian Dish:

Linda: I've never roasted and then frozen the tomatoes. If you do that, let me know how it turns out!

Shirley: You made my day!

September 26, 2010 | Registered Commenter[Elaine]

Two summers ago, I found a recipe for tomato soup containing a basil vinegar. I canned it and we've been loving it ever since. (Yes, I made a lot.) I think I am going to go with this recipe this summer. I don't see why it wouldn't can just as well, although it will need to be pressure canned with the chicken stock base.

Thanks so much for the recipe. I'm can't wait until the tomatoes are ripe!

May 21, 2011 | Unregistered CommenterBecky

Hi,
can you make this soup ahead and freeze it or refrigerate it?
Thanks

August 17, 2011 | Unregistered CommenterNina

One of my favourite blogs with some of the best food photography. Simple, quick, fancy and fast. Can you ask for more? This blog inspires me to live life, love and enjoy our 5 senses!

Many thanks and keep up the great contributions!

Scott

August 22, 2011 | Unregistered CommenterScott

do you need to use fresh tomatoes? how about whole canned tomatoes?

October 10, 2011 | Unregistered CommenterLucia

I made your ROASTED TOMATO SOUP last night and we loved it. Thank you for sharing it. (I posted a link to it on my blog.)

October 21, 2011 | Unregistered CommenterMichelle

I love this soup. My family loves this soup. It's easy to make and so delicious.
Thank you for the recipe.

January 2, 2012 | Unregistered CommenterSheri

About how much soup does this recipe make?

February 21, 2012 | Unregistered CommenterKimberly

I made this tonight and it's delicious! The husband was blown away by the yumminess!

March 4, 2012 | Unregistered CommenterAmy

My wife and I made both the soup and the parmasan crisps last night. They were delicious. Thanks.

September 8, 2012 | Unregistered CommenterTony

I just made this soup tonight after getting beautiful organic roma tomatoes from our farmer's market. I have had this recipe for some time and couldn't wait to try it. It is delicious! Thank you for sharing with us!

September 10, 2012 | Unregistered CommenterTara

Hello! I made this soup this evening and it is wonderful. The flavor is rich and deep, just perfect. Thank you for sharing this.

September 19, 2012 | Unregistered CommenterLaurie

I have been making this for the past year because we love it so much. This year we had a super abundant tomato crop so I roasted the tomatoes and garlic, cooled it, bagged it and froze them. I now have 13 bags in the freezer for winter so we can enjoy. This week I started making my chicken stock to also freeze and have on hand. Thank you for such a wonderful recipe and blog!!

October 25, 2012 | Unregistered CommenterSuzanne

I just made this tonight. SO GOOD!! I was wondering how it would be with heirloom tomatoes? At the next farmers market, I will get as many as I can to try. I will definitely look at following Suzanne's idea of roasting the tomatoes in season and them freezing them for the fall and winter soup season.

Thanks again for all of your posts. Yours in the best blog around!

October 26, 2012 | Unregistered CommenterMichelle

I saw another post with the same question, though I didn't see if you answered it. Since it's January in New England, I'd like to used canned San Marzano tomatoes. Have you tried roasting with them? Thanks. I love your blog! I'm want to learn to make things myself, it's fun learning but challenging, worth cutting out all the questionable ingredients though, and it tastes better!

January 20, 2013 | Unregistered CommenterYolanda

I made cheese crisps with asiago cheese and pignoli nuts, my new favorite snack, ill have to try them with soup- looks good!

January 15, 2014 | Unregistered CommenterDan

How many servings does this make? I'm a student just cooking for herself, so although I would love to have extra batches to freeze, I wouldn't have the freezer room for too many :(

April 24, 2014 | Unregistered CommenterEve

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