Roasted Tomato Basil Soup with Parmesan Crisps

Roasted Tomato Basil Soup with Parmesan Crisps

We’re fresh back from the beautiful Berkshires and six delicious days spent with family and friends. Our days were spent admiring the lovely leaves during long walks, reading by a roaring fire and whipping up giant pots of chili, chowder and soup. And I mean lots of soup, since I definitely forgot what cold felt like!

2012-09-29 10.14.36

There’s just nothing better than admiring New England’s beauty this time of year. So, if you do get a chance to visit, take a good camera, a cozy sweater (or five), and an empty belly. Fill it promptly with all the chowdah and cider donuts you can find. It’s a gorgeous place to gorge yourself!

Roasted Tomatoes

The lake house we called ours for those days was home to a big, gleaming kitchen so I took every opportunity to cook up a few simple, satisfying meals for our foursome. Though I didn’t get the chance to make this soup, it remains one of my all-time fall favorites and I know you’ll love it, too.

Basil

Rich and velvety smooth, this roasted tomato soup warms you right to the bone. Fresh tomatoes, onions, garlic, and simple seasonings combine to make a truly terrific meal. This recipe serves only 3, but feel free to double it for plenty more, and freeze, refrigerate and reheat. It does all beautifully.

Roasted Tomato Soup

Top it off with a toasty Parmesan crisp for added crunch and flavor, and a bit more basil to lighten things up. For this recipe I used crisps from Kitchen Table Bakers (found at Whole Foods), but I’ve included my favorite crisp recipe for you below.

Even if you don’t get the chance to kick around leaves or bake a bunch of pies anytime soon, this warm roasted tomato soup will give you that happy fall feeling!

PrintPrint Recipe

Roasted Tomato Basil Soup with Parmesan Crisps

Yield: Serves 3

Ingredients:

Roasted Tomato Basil Soup

2 lbs. Roma tomatoes (about 8), halved lengthwise

3 Tbsp. olive oil

Salt and pepper, to taste

1 medium onion, chopped

2 garlic cloves, minced

1 32 oz. can whole tomatoes

1 1/4 cups chicken broth

5-6 fresh basil leaves

1/2 cup heavy cream

Parmesan Crisps

4 heaping Tablespoons freshly grated Parmesan

Directions:

Roasted Tomato Basil Soup

Preheat oven to 425 degrees.

On a lined baking sheet, toss tomato halves with 2 Tbsp. olive oil, salt and pepper. Roast for 25-30 minutes.

Meanwhile, in a large pot, heat 1 Tbsp. olive oil over medium heat. Add chopped onion and cook 7 to 8 minutes, or until onions are golden brown. Add garlic and cook for 1 more minute. Add canned tomatoes and chicken broth, and increase heat to medium-high. Bring to a boil, reduce heat to medium and simmer for 20 minutes.

Remove roasted tomatoes from oven. To the soup add roasted tomatoes, whole basil leaves, salt and pepper. Remove from heat.

Using an immersion blender or food processor, puree soup until mostly smooth. Pour soup through a sieve into another medium pot.

Parmesan Crisps

Set pot to medium heat and simmer soup for 2 minutes. Add heavy cream, stir and remove from heat. Serve, topping with additional basil leaves and Parmesan Crisps (recipe below), if desired.

Preheat oven to 400 degrees F.

Place 4 tablespoons Parmesan onto a silicone or parchment lined baking sheet. Space each tablespoon about an inch apart. Lightly pat down with your fingers.

Bake for 3 to 5 minutes, or until golden and crisp. Allow to cool.

Serve with your favorite soup, stew or salad.

Enjoy!

      

17 Responses to “Roasted Tomato Basil Soup with Parmesan Crisps”

  1. #
    1
    Laura (Tutti Dolci) — October 5, 2012 @ 5:13 am

    Beautiful soup, I love the parmesan crisps!

  2. #
    2
    Chung-Ah | Damn Delicious — October 5, 2012 @ 5:17 am

    It really is so gorgeous out there! And this soup looks so hearty and comforting!

  3. #
    3
    Teresa, foodonfifth.com — October 5, 2012 @ 11:30 am

    Just the right recipe for this time of year! Cozy & comforting. The Parmesan Crisps are perfect with this soup. Thank you for these recipes to try.

  4. #
    4
    Jessica@AKitchenAddiction — October 5, 2012 @ 1:52 pm

    This is a beautiful soup! Can’t wait for cooler weather to enjoy hearty, comforting soups!

  5. #
    5
    elizabeth @ chronic venture — October 5, 2012 @ 2:14 pm

    i love everything about tomato soup and this one just looks amazing!

  6. #
    6
    Judy@Savoring Today — October 5, 2012 @ 2:35 pm

    All my favorite flavors in a single bowl of soup …Mmm. Please to the eye as well as the tummy. Loving that it is soup time again.:)

  7. #
    7
    Nicole@HeatOvenTo350 — October 5, 2012 @ 2:56 pm

    This looks so perfect for this time of year!

  8. #
    8
    SkinnyMommy — October 5, 2012 @ 3:00 pm

    Beautiful pic of the colored leaves. I love parmesan crisps :)

  9. #
    9
    Elizabeth@ Food Ramblings — October 5, 2012 @ 3:23 pm

    This is the perfect fall recipe :) Yay for leaves changing colors!

  10. #
    10
    Blog is the New Black — October 5, 2012 @ 4:30 pm

    Tomato soup is my fav! :)

  11. #
    11
    Angie's Recipes — October 5, 2012 @ 6:35 pm

    A comforting and beautiful soup. I want some Parm crisps!

  12. #
    12
    Savory Simple — October 6, 2012 @ 11:59 am

    I love the photos! This recipe looks great and the parmesan crisps sound like a perfect compliment to the soup.

  13. #
    13
    london bakes — October 7, 2012 @ 2:26 pm

    Such a lovely soup, one of my absolute favourites.

  14. #
    14
    Monet — October 7, 2012 @ 3:50 pm

    Don’t you love a good tomato soup? Thank you for sharing…and for making this cold October morning a little warmer. Have a wonderful week!

  15. #
    15
    Nami | Just One Cookbook — October 16, 2012 @ 3:25 am

    I saw this in the email and I am saving this to cook soon! I really wish San Francisco has beautiful fall foliage like New England! Most trees are green or bald or brown! I used to love fall and get excited even more for the seasonal change. Thanks for sharing the beautiful photo!

  16. #
    16
    Anonymous — December 25, 2012 @ 5:05 pm

    Made this yesterday. Was fantastic. Only 2 changes; ran 1/2 of it through a sieve as listed about, but took the other half and after puree skipped the sieve and right back into the soup. Skipped the heavy cream also. Was amazing. Nice texture and flavor.

  17. #
    17
    Julia — October 23, 2013 @ 7:46 pm

    Made this soup twice already. Really really good!!!

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