ROASTED HEIRLOOM TOMATO SOUP GARNISHED WITH PARMESAN CHEESE

ROASTED HEIRLOOM TOMATO SOUP GARNISHED WITH PARMESAN CHEESE image

Yield 6 bowls

Number Of Ingredients 8

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4 pounds ripe heirloom tomatoes (washed & cut in half)
2 Spanish onion (peeled & cut in half)
6 cloves garlic
1 cup extra virgin olive oil
to taste coarse salt & fresh ground black pepper
¼ cup basil fresh
8 cups chicken or vegetable stock
¼ cup parmesan cheese (grated)

Steps:

Place heirloom tomatoes, onions and garlic on a large baking tray; drizzle with extra virgin olive oil and season with salt and pepper. In a large heavy- bottomed sauté pan, heat olive oil over medium heat; add onion cut side down. Caramelize onions for four minutes on each side; return onions to the baking tray with tomatoes and garlic. Roast the tomatoes, garlic and onions in a 375º preheated oven for thirty minutes. In a large heavy-bottomed saucepan, place the tomatoes, garlic, onions, basil and chicken or vegetable stock; simmer slowly for thirty minutes stirring occasionally. Using a blender puree the soup in small batches (only fill the blender up half way and place a towel over the top so it covers the blender) and pass through a fine strainer. Season with salt and fresh ground black pepper. Serve soup in warm soup bowls and garnish with parmesan cheese. This soup can also be garnished with lobster, scallop, shrimp, English peas, scallions and croutons.