Recipe – Roasted Tomato and Parmesan Soup

January 25, 2009 at 7:54 pm 4 comments

When I was a boy, I was never a big fan of soup. But as we age, so do our tastes. Now I can say that soup is one of my favorite things. I find myself pining for it in the summer months, and cherishing it throughout the fall and winter. In Michigan, it has been one of the coldest winters I can remember. We’ve had lots of snow and only a few days above freezing, which makes it absolutely perfect to start a weekly series on soup. So I give you round one of Souper Sunday!

Roasted Tomato and Parmesan Soup

For the first Souper Sunday, I’ll go with an awesome Roasted Tomato and Parmesan Soup. It takes a little while to do the roasting, but the payoff in flavor is definitely worth it. I borrowed the roasted tomato soup recipe from Kat over at A Good Appetite and modified it to add in the Parmesan and a little bit of a kick. Here’s how it’s done.

Raw Garlic, Onion, Roma Tomatoes and basil


  • 2 lbs Roma tomatoes, halved and seeded
  • 6 cloves of garlic, peeled
  • 2 yellow onions, quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup low sodium chicken broth
  • 1 cup red wine
  • 1/2 cup half and half
  • 2 tablespoons tomato paste
  • 2 teaspoons lemon juice
  • 3/4 cup grated Parmesan
  • 3 tablespoons crushed red pepper

1. Preheat oven to 400 F. Halve your tomatoes and remove the seeds. You can do this easily with a spoon or a pairing knife.
2. Put the tomatoes, onions and garlic in a large baking pan. Coat with the olive oil and season with salt and pepper. Try to arrange the tomatoes so the cut sides are up.

Tomatoes, Onion and Garlic pre-roasting

3. Roast for 45 – 55 minutes until everything is soft and starting to brown. Allow to cool slightly.

Roasted Tomatoes, garlic and onion

4. Put the tomatoes, onions, garlic, fresh herbs and any liquid in the roasting pan into a food processor. Purée until smooth.

5. Put purée into a large soup pot and add remaining ingredients. Add cheese slowly in small batches. If you want a little kick like I did, add the three tablespoons of crushed red pepper. Allow to simmer for about 15 minutes before serving. Salt and pepper to taste.

Makes 4 big, tasty servings.


Entry filed under: Our Recipes, Souper Sunday. Tags: , , , , , .

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4 Comments Add your own

  • 1. okathleen  |  January 25, 2009 at 7:57 pm

    This looks scrummy, will give it a try

  • 2. kat  |  January 26, 2009 at 9:59 am

    Oh, roasted tomato soup is the best. It has been a brutely could winter hasn’t it, up here in MN its just frigid

  • 3. limeandlemon  |  January 26, 2009 at 10:20 am

    wow .. this really looks warm and delicious .. i love soups .. and this sounds super delicious .. Laila ..

  • 4. Celinda  |  September 24, 2014 at 2:49 am


    Recipe – Roasted Tomato and Parmesan Soup | Diary of a Would-be Chef


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