Best 5 Roasted Heirloom Tomato Soup Garnished With Parmesan Cheese Recipes

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**Roasted Heirloom Tomato Soup with Parmesan Cheese Garnish: A Culinary Symphony of Flavors**

Indulge in a culinary masterpiece that celebrates the vibrant flavors of heirloom tomatoes, artfully roasted to perfection. This delectable soup captivates the senses with its rich, savory broth, bursting with the natural sweetness of heirloom tomatoes and enhanced by a medley of aromatic herbs. Enhanced with a touch of cream and Parmesan cheese, each spoonful promises a symphony of flavors that warm the soul and delight the palate. Accompanying this delectable soup is a collection of equally enticing recipes, including a refreshing heirloom tomato salad, a savory roasted tomato bruschetta, and a tempting Parmesan cheese crostini, each adding a unique dimension to your culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO-PARMESAN SOUP



Tomato-Parmesan Soup image

What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 yellow onion, chopped
5 garlic cloves, sliced
1/2 teaspoon red-pepper flakes
Salt and black pepper
2 (28-ounce) cans whole peeled tomatoes
6 ounces Parmesan rind
4 (about 3/4-inch thick) slices of baguette
1 garlic clove, peeled
1/4 cup finely grated Parmesan

Steps:

  • In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
  • Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
  • Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
  • Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
  • If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.

Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram

PARMESAN-ROASTED TOMATOES



Parmesan-Roasted Tomatoes image

A delicious vegetable side dish that goes with pretty much anything.

Provided by Butch Chandler

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 5

6 small tomatoes, halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g

ROASTED HEIRLOOM TOMATO SOUP



Roasted Heirloom Tomato Soup image

Get your love affair on with fall and add this roasted Heirloom Tomato Soup to the mix. Fresh herbs will kiss your tastebuds with every bite and remind you of simpler times. The bold and rich tomatoes will wrap you in a blanket of flavor and comfort, only igniting your love of colder weather further.

Provided by Florentina

Categories     Soup

Time 2h10m

Number Of Ingredients 9

10 large heirloom tomatoes - sliced into wedges (aprox 10 lb)
10 cloves garlic (peeled)
1 large yellow onion (sliced)
2 tbsp olive oil
1 bunch fresh thyme ((about 10 sprigs))
5 cups water ((or low sodium veggie stock))
1 pinch sea salt + more to taste
1 tsp red pepper flakes
1/3 cup fresh herbs: basil, chives, oregano, parsley etc (for garnish)

Steps:

  • Preheat your oven to 350"F.
  • Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
  • Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
  • Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
  • Add the veggie stock and bring to a simmer for 5 minutes.
  • Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
  • Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
  • note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

Nutrition Facts : Calories 94 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP



Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 20

1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish

Steps:

  • To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
  • To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

ROASTED-TOMATO SOUP WITH PARMESAN WAFERS



Roasted-Tomato Soup with Parmesan Wafers image

Categories     Soup/Stew     Blender     Tomato     Appetizer     Roast     Kid-Friendly     Fall     Summer     Gourmet     Small Plates

Number Of Ingredients 13

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Steps:

  • Put oven rack in middle position and preheat to 350°F.
  • Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
  • Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.

Tips:

  • Choose ripe and flavorful heirloom tomatoes for the best taste.
  • Cut the tomatoes into small pieces so they cook evenly.
  • Drizzle the tomatoes with olive oil and season them with salt and pepper before roasting.
  • Roast the tomatoes at a high temperature until they are caramelized and slightly charred.
  • Use a high-powered blender or food processor to puree the tomatoes until smooth.
  • Add vegetable broth, cream, and seasonings to the soup and simmer until heated through.
  • Serve the soup hot, garnished with Parmesan cheese, croutons, or a drizzle of olive oil.

Conclusion:

This roasted heirloom tomato soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The soup is packed with flavor from the roasted tomatoes and is sure to please everyone at the table. With its simple ingredients and quick preparation time, this soup is a great option for busy weeknights or casual gatherings. So next time you're looking for a tasty and nutritious soup, give this roasted heirloom tomato soup a try!

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