Parmesan Tomato Soup

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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.

November 9, 2014 Comments (0) Soups, Vegetables

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