Roasted Tomato Soup with Parmesan Crisps and Basil Oil

Love tomato soup?  Try this easy-to-make, silky tomato soup recipe filled with summer flavors. This is a light soup that doesn’t need heavy cream to be silky. Perfect for parties as you can make it ahead of time to be served hot or cold. The Parmesan crisp brings the crunch and the basil oil brightens this soup up. This beautiful balance of flavors and textures will leave you wanting more.  

I never get tired of tomatoes and try to eat them and utilize them in recipes as much as I can before the season ends.  This is a perfect way for the tomatoes to stand out and be the star of a dish. A classic, good tomato soup recipe that everyone should have in their recipe collection.Try this simple recipe and make it your own!  

Roasted tomato soup

2 pounds fresh tomatoes - I used a combination of vine
and plum but you can use whatever you like.
4 garlic cloves
1 thyme sprig
1 teaspoon fresh oregano
salt and black pepper to taste
2-3 tablespoons extra virgin olive oil
2 1/2 cups vegetable stock
basil oil for serving

1 cup Parmesan cheese, grated 

Preheat the oven to 450˚F.
Cut the tomatoes in halves. Spread the tomatoes and garlic onto a baking pan and add the thyme, oregano, salt and pepper. Drizzle the olive oil and roast for 35 to 40 minutes. When ready, transfer the tomatoes with garlic and herbs to a stock pot and add vegetable stock. Let it simmer for 15 minutes. Using an immersion blender (or a regular blender) puree the soup until smooth. Serve hot or cold with a drizzle of basil oil and Parmesan crisp.

For the Parmesan Crisp:

Preheat the oven to 400˚F. Line a baking sheet with a silicone mat and pour a heaping spoon of Parmesan cheese (you will get 6 small or 4 large Parmesan crisps.) Bake for 3 to 8 minutes, depending on the size. They should be golden and will crisp up as they cool. 


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