What should you make with garden tomatoes? This Roasted Tomato and Parmesan Soup is perfect for your garden bounty of tomatoes! This easy tomato soup recipe is packed with the flavors of roasted cherry tomatoes and parmesan cheese and is super simple to make.
Cooler temperatures are nearly upon us in the NorthEast so that means it is officially soup weather! This Roasted Tomato and Parmesan Soup is such an easy soup recipe and is perfect for a weeknight dinner served with a delicious grilled cheese for dunking!
A friend of mine recently posted on Facebook that she desperately needed someone to take some garden tomatoes off her hands. I am always up for cooking with fresh tomatoes so I said I would take some! She dropped off the most beautiful cherry tomatoes and I knew that they would be perfect for roasting and pureeing into soup!
What type of tomatoes should you use for tomato soup?
I used cherry tomatoes but you could substitute plum or roma. If you use roma or plum, slice your tomatoes in half before putting on the sheet pan. Grocery store tomatoes work just as well too. Once you roast them, they will still taste delicious and fresh!
Most of the skins will blend up when using the immersion blender, but if you perfect a smooth soup, you can strain them out. I like to use a large scoop colander.
You have a couple options when it comes to the cream in this soup. You could leave it out completely if you don’t like creamy tomato soup. You can use use half and half for a smooth, creamy texture or heavy cream for a super decadent soup. I love to use Fat Free Half and Half which gives you the smooth texture without the fat and keeps this soup on the lighter side. You could even use whole milk or room temperature cream cheese, use whatever you have on hand!
Soup season means that fall is on its way and I love making a delicious soup from dinner to serve alongside a sandwich. This Ham and Cheese Sandwich with Green Apples is amazing alongside any soup. If you are craving Mexican flavors, try my favorite copycat Chilis Cheesy Chicken Enchilada Soup.
Slow cooker soups are another fan favorite and Crock Pot Buffalo Chicken Chili and my Crockpot Cheesy Chicken Chili are fall go tos and when I need something even faster, this Instant Pot Italian Wedding Soup cooks in just minutes!
How to Make Roasted Tomato and Parmesan Soup
Roasted Tomato and Parmesan Soup
This delicious Roasted Cherry Tomato and Parmesan Soup is the perfect way to use up all those delicious garden tomatoes!
- 3 cups cherry tomatoes
- 1 onion cut into 1/8ths
- 5 cloves garlic peeled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups chicken broth
- 1 cup cream/half and half I prefer fat free half and half
- 1 cup freshly shredded parmesan cheese
- 1 tbsp chopped fresh basil
- salt and pepper to taste
Preheat oven to 400 degrees. Add all roasting ingredients to a sheet pan. Stir well. Add to oven and roast for 25 minutes.
When the tomatoes are done roasting, add the contents of the pan to a soup pan on the stove. Make sure to include all the juices from the pan.
Add 3 cups of chicken stock to the pot. Use an immersion blender to blend well. If you don't have an immersion blender, add to a traditional blender or food processor to blend. Be careful blending the hot liquid.
Once blended, you can remove the skins if you'd like. Use a pasta strainer to strain. If you don't mind the skins, you can leave them.
Add the cream and the parmesan cheese. Turn pan to low and simmer for half an hour. taste and salt and pepper to taste.
Serve hot, garnished with basil.
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