Roasted Tomato Balsamic Parmesan Soup
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Roasted Tomato Balsamic Parmesan Soup

Servings

6 servings

Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

50

minutes

Ingredients

  • 12 roma tomatoes

  • 6 cloves garlic (unpeeled)

  • 1 tsp coarse kosher or sea salt

  • 1/2 tsp freshly ground black pepper

  • 3 Tbsp olive oil (divided)

  • 1 Tbsp balsamic vinegar, plus extra for drizzle

  • 1 medium yellow onion (chopped)

  • 2 1/2 cups vegetable stock

Directions

  • Preheat oven to 375 F. Halve tomatoes and place skin side down on a baking sheet lined with aluminum foil. Add unpeeled garlic to pan. Drizzle tomatoes and garlic with 2 Tbsp olive oil, coarse salt and black pepper. Roast for 45 minutes, remove garlic from pan and set aside to cool. Continue roasting tomatoes for 15-30 more minutes until the underside skin is browned.
  • Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
  • Peel roasted garlic and add it to the pan with onions along with the tomatoes and stock. The stock should just cover the tomatoes. Add 1 Tbsp balsamic vinegar. Use an immersion blender to puree until smooth.
  • Serve with croutons and parmesan garnish, alongside fancy pants grilled cheese sandwiches for maximum fancy pants effect.

Notes

  • Use an immersion blender to obtain a coarse, rustic texture. Using a Vitamix or other superblender will render it too smooth and rob the soup of its fancy pants character.