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Whole Food Tomato Parmesan Soup
Roasted tomatoes, a touch of cream, and a generous hit of parmesan. This soup is warming, rich, and somehow tastes like it took way longer than it did.
This is not canned tomato soup. This is roasted-in-the-oven, simmered-on-the-stove, finished-with-cream-and-parmesan tomato soup. It’s the kind that makes your whole kitchen smell incredible and tastes like a warm hug! And it’s surprisingly easy!
Roast the Tomatoes
Preheat your oven to 400°F. In a baking dish, combine the cherry tomatoes, four cloves of garlic, diced tomatoes, whole peeled tomatoes, salt, and pepper. Cover and bake for 40 minutes. This step deepens the flavor of everything and is absolutely worth the wait.
the Soup
At about the 30-minute mark of baking, start the rest of the soup. In a large pot over medium heat, add the butter and oil. Add the onion, and after about a minute, add the chilies and the remaining clove of garlic. Let the onions become translucent (about 3–4 minutes), then add the tomato paste. Cook for an additional 1–2 minutes.
Add the vegetable broth, then add the roasted tomato mixture from the baking dish. Stir well. Add the oregano, cayenne, and basil, then blend with an immersion blender until smooth.
Stir in the heavy cream and let everything simmer on low for another 10–15 minutes. Turn off the heat, let the soup cool slightly, then stir in the parmesan. Taste and adjust salt and pepper as needed.
Serve with crusty bread, a grilled cheese, or my buttermilk biscuits.
Whole Food Tomato Parmesan Soup
Roasted tomatoes, a touch of cream, and a generous hit of parmesan. This soup is warming, rich, and somehow tastes like it took way longer than it did.
Ingredients
- 1 cup cherry tomatoes
- 1 can (15 oz) diced tomatoes no salt added
- 1 can (15 oz) whole peeled tomatoes
- 3 tablespoons tomato paste
- 5 garlic cloves
- 1 tablespoon butter
- 1 tablespoon neutral oil
- ½ tablespoon jalapeños or any spicy chili
- 1 small onion chopped
- 2 cups vegetable broth
- ½ tablespoon black pepper
- ½ tablespoon dried oregano
- 1 teaspoon cayenne
- ¼ cup chopped basil
- ⅓ cup heavy cream
- ½ cup parmesan
- salt to taste
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F. In a baking dish, combine the cherry tomatoes, four cloves of garlic, diced tomatoes, whole peeled tomatoes, salt, and pepper. Cover and bake for 40 minutes. This step deepens the flavor of everything and is absolutely worth the wait.
Make the Soup
- At about the 30-minute mark of baking, start the rest of the soup. In a large pot over medium heat, add the butter and oil. Add the onion, and after about a minute, add the chilies and the remaining clove of garlic.
- Let the onions become translucent (about 3–4 minutes), then add the tomato paste. Cook for an additional 1–2 minutes.
- Add the vegetable broth, then add the roasted tomato mixture from the baking dish. Stir well.
- Add the oregano, cayenne, and basil, then blend with an immersion blender until smooth.
- Stir in the heavy cream and let everything simmer on low for another 10–15 minutes.
- Turn off the heat, let the soup cool slightly, then stir in the parmesan. Taste and adjust salt and pepper as needed.
- Serve with crusty bread, a grilled cheese, or buttermilk biscuits.
More recipes on JustSvara: Browse all food posts →
