Creamy Roasted Tomato & Parmesan Soup
Serves 45 mins prep45 mins cook
A creamy twist on a classic tomato soup with onions, garlic and salty parmesan cheese.
0 servings
What you need
Instructions
0 Preheat your oven to 400 degrees 1 Place the halved tomatoes, sliced onions and garlic bulb (cut side up) on a large baking sheet 2 Drizzle 1/4 cup of olive oil over everything, toss to coat and season generously with salt and black pepper 3 Sprinkle 2 tablespoons of brown sugar over the onions and add the fresh thyme and oregano 4 Roast the tomatoes, onions and garlic for 45 minutes (flip the onions several times to ensure even caramelization) 5 Remove the thyme and oregano and transfer the roasted tomatoes and caramelized onions into a blender 6 Squeeze the roasted garlic cloves out of the bulb and place them in the blender 7 Add 2 tablespoons of butter, 1/2 cup of heavy cream, 2 cups of vegetable stock, a pinch of red pepper flakes and 1/2 cup of finely shredded parmesan into the blender 8 Blend until smooth 9 Add more broth, salt, pepper or crushed red pepper flakes, if necessary 10 Enjoy!View original recipe