We took this opportunity to not only use up the tomatoes piling up, but also the two Parmesan rinds I have been hoarding in the back of my fridge. It gives the roasted tomatoes this cheesy undertone.
Which then matches great with a sausage garnish…
- 1.5-2 lbs of tomatoes, halved or quartered
- 1/2 onion, sliced
- 4 garlic cloves
- 1/4-1/2 red pepper (or some carrot or a little celery- whatever you have)
- 1 tbsp butter
- 1 bay leaf
- 2 leftover Parmesan rinds (you could use other rinds if you have them..)
- 2 cups stock (we used vegetable but you could use chicken)
- 1 splash of olive oil
Toss the tomatoes, pepper, onion, and garlic in the oil, season with salt and pepper, and roast in a 450 degree oven for 20 minutes. In a stock pot, add to the stock, cheese rinds, butter, and bay leaf and bring to a simmer on the stove. Simmer for 20 minutes.
Don’t forget to remove the cheese rinds and bay leaf, then add in the basil and blend up until smooth. I used an immersion blender so we still had some chunks in the soup- tomato seeds and skins. You can strain it if you want it all smooth, but I liked it this way…
Add a little salt and pepper to taste, and then garnish it with whatever you want. I like garlic.