Parmesan Roasted Tomato Soup
After a recent catering gig, I was left with a few pounds of mini tomatoes that had been over purchased, and brought them home. I love mini tomatoes but my family won’t eat them very fast. So… soup! Easy soup!
I love love love tomato soup, and this is what became of those tomatoes. Read on-
2 lbs mini tomatoes, whole
1/2 large sweet bell pepper, seeded and diced
3-4 large cloves garlic, quartered
1/4 cup diced sweet onion
1-2 tablespoons olive oil
1/4 cup heavy cream, heated
1/4 cup freshly shredded Parmesan cheese, divided
1. Preheat oven to 400.
2. Place tomatoes, peppers, onion, garlic, oil, and a light sprinkle of salt and pepper into an oven safe dish. Toss.
3. Bake for 25-30 minutes.
4. Transfer veggies while still hot into a blender. Purée until smooth.
5. Turn blender speed to low. Remove the middle top of the blender and slowly drizzle in heated cream. Then, add Parmesan in the same manner.
6. Warm over medium-low heat in a pot on the stove for about 5 minutes, stirring every minute or so. Salt and pepper to taste. Garnish with remaining cheese.
Makes 4-6 servings.