Creamy Roasted Tomato & Parmesan Soup
A creamy twist on a classic tomato soup with onions, garlic and salty parmesan cheese.
Servings: 4
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!