I am never surprised when I hear someone say that they do not like tomato soup. Most people have only had the canned version and that is not a very fair representation. Canned tomato soup lasts for years and is usually mixed with water before popping it into the microwave for a few minutes… not what I would consider a fitting way to celebrate a tomatoes naturally delicious flavors and health benefits.
I will admit that the ease of opening a can versus the process of making soup from scratch is typically a no brainer for most people, but this creamy roasted tomato and parmesan soup is actually really simple to make! The ingredients are all roasted on a single baking sheet and added to a blender. No baby sitting a pot over the stove, but you will have enough time to whip up a grilled cheese while the tomatoes, onions and garlic are roasting to caramelized perfection.
Sound like a reason to leave that can opener in the drawer? Then, let’s get started…
The ingredients for this soup are simple and everything comes together on one baking sheet and transferred directly into a blender, so there is no need to stand over a skillet baby sitting… there is actually no need for a skillet at all!
Begin by slicing 2 pounds or 8 large roma tomatoes in half and slice up 2 medium yellow onions. Slice the top off of a bulb of garlic to expose the tops of each clove and separate a few sprigs of fresh thyme and oregano. If you do not have fresh herbs, you can use a teaspoon of dried italian herbs instead.
Place everything on a baking sheet with the tomatoes cut side up and the onion slices loosened and spread out a bit. Set the bulb of garlic cut side up and add the herbs.
Drizzle everything with about a quarter of a cup of olive oil. Be sure to get a little olive oil over the garlic bulb. Add a large pinch of salt and black pepper over everything and then add about 2 tablespoons of brown sugar over the onions. The brown sugar will help the onions caramelize beautifully in the oven.
Roast the tomatoes, onions and garlic in a 400 degree oven for 45 minutes. Although you can technically leave everything alone for the entire duration of the roast, giving the onions a little toss a few times will both help them caramelize evenly and will help to prevent the brown sugar from burning on the baking sheet.
Look at how beautifully everything has caramelized. The onions are golden brown and the tomatoes are blistered and beautiful. You can see that the cloves of garlic are also golden brown and are easily removed by simply squeezing the bulb over a bowl and allowing them to fall right out.
As soon as you pull everything out of the oven, remove the sprigs of thyme and oregano and carefully transfer the tomatoes and onions into a blender along with as many cloves of the roasted garlic as you want. I add all of them, but you can always add just a few and then add more later, if you prefer.
Also, add 2 tablespoons of butter, 1/2 cup of heavy cream, 2 cups of broth (vegetable of chicken), a pinch of red pepper flakes and 1/2 cup of finely shredded parmesan and blend until the soup is mostly smooth.
Take a quick taste and add more salt, black pepper or crushed red pepper flakes, if necessary. You can also add additional broth if you prefer your soup to be thinner.
Take a look at that soup! This creamy parmesan laced version of tomato soup is exactly as fabulous as it looks and sounds. Of course, it is rich and creamy, but it is also bursting with those naturally sweet flavors from the roasted tomato, onion and garlic and the saltiness from the parmesan.
This creamy roasted tomato and parmesan soup is luscious, comforting and the ultimate way to celebrate the humble tomatoes beautiful natural flavors.
Creamy Roasted Tomato & Parmesan Soup
Ingredients
- 8 large roma tomatoes (2 pounds), halved
- 2 medium yellow onions, peeled and sliced
- a medium bulb of garlic, top removed
- 1/4 cup of olive oil
- salt and black pepper
- 2 tablespoons of brown sugar
- several sprigs of fresh thyme and oregano (or a teaspoon of dried italian herbs)
- 2 tablespoons of butter
- 2-3 cups of broth (vegetable or chicken)
- 1/2 cup of heavy cream
- a pinch of crushed red pepper flakes
- 1/2 cup of parmesan, finely shredded or grated
Instructions
- Preheat your oven to 400 degrees
- Place the halved tomatoes, sliced onions and garlic bulb (cut side up) on a large baking sheet
- Drizzle 1/4 cup of olive oil over everything, toss to coat and season generously with salt and black pepper
- Sprinkle 2 tablespoons of brown sugar over the onions and add the fresh thyme and oregano
- Roast the tomatoes, onions and garlic for 45 minutes (flip the onions several times to ensure even caramelization)
- Remove the thyme and oregano and transfer the roasted tomatoes and caramelized onions into a blender
- Squeeze the roasted garlic cloves out of the bulb and place them in the blender
- Add 2 tablespoons of butter, 1/2 cup of heavy cream, 2 cups of vegetable stock, a pinch of red pepper flakes and 1/2 cup of finely shredded parmesan into the blender
- Blend until smooth
- Add more broth, salt, pepper or crushed red pepper flakes, if necessary
- Enjoy!
