Roasted Tomato Soup with Parmesan Croutons
Ingredients
- 4 pounds tomatoes about 7-8 medium-size Roma tomatoes
- 1 large shallot
- 1 head of garlic
- 1/4 cup olive oil
- 1 teaspoon oregano
- A few leaves fresh basil
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- Salt
- Pepper
Parmesan croutons
- 2-3 thick slices sourdough bread cut into small cubes (about 2 cups)
- 3 tablespoons olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400 F.
- Wash and cut the tomatoes into quarters. Cut the shallot in half. Cut the stem off the garlic and remove the papery skin. Add everything to a large baking sheet.
- Drizzle olive oil, oregano, salt, and pepper on top of the tomatoes, shallot, and garlic. Using your hands or a spoon, toss so that everything is evenly covered. Bake in the preheated for 40-45 minutes.
- On a separate baking sheet, toss the bread cubes with olive oil and 1/4 cup of the grated parmesan cheese. Spread in an even layer and bake for 10-15 minutes, tossing halfway, until the bread is golden and firm.
- When the tomatoes have finished cooking, let them cool for a few minutes. Then add them to a large blender, making sure to add any juices that were released while roasting. Squeeze the garlic so that the roasted cloves fall into the blender. Add the roasted shallots, fresh basil, vegetable broth, heavy cream, and remaining 1/4 cup parmesan cheese. Blend until smooth.
- Pour the soup into bowls and top with parmesan croutons. Add extra parmesan cheese and fresh basil to garnish and serve.