Best Roasted Tomato Soup With Parmesan Wafers Recipes

ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL

Steps:

• Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
• Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.

ROASTED -TOMATO SOUP

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan.
• Drizzle tomatoes with oil and sprinkle with salt and pepper.
• Roast tomatoes and garlic 1 hour, then cool in pan on a rack.
• Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (be careful with this hot liquid), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, its really not necessary to strain (I don't!).
• Stir in cream and salt and pepper to taste and simmer 2 minutes.
• **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
• Reheat just before serving.

TOMATO-PARMESAN SOUP

Steps:

• Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
• Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
• Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

ROASTED TOMATO SOUP

Steps:

• Preheat the broiler. Line 1 to 2 baking sheets (as needed) with foil and place the tomatoes on the foil. One baking sheet at a time, place the tomatoes under the broiler at the highest rack setting (about 2 to 3 inches from the heat). Turn when the tomatoes have charred on one side, which could take anywhere from 2 to 6 minutes, depending on your broiler, so watch carefully. Repeat on the other side. Remove from the heat and tip the tomatoes and any juice on the baking sheet into a large bowl. When they are cool enough to handle, peel, core, and chop coarsely.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, for another minute, until the garlic is fragrant, and stir in the tomatoes, sugar, bread, basil, parsley, thyme, and 2 teaspoons salt. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick and beginning to adhere to the bottom of the pot, about 20 minutes. Adjust salt, add pepper, and remove from the heat.
• Using an immersion blender, or in batches in a blender or food processor (place a towel over the blender lid to prevent hot soup from splashing out), blend the soup until smooth. Put through a medium strainer into a bowl. Rinse out the blender or food processor with the water and add to the puree (or just add to the puree if you used an immersion blender).
• Return the strained soup to the pot and bring to a simmer. Simmer, stirring often for 15 minutes, or until thick and fragrant. Taste and adjust salt. Serve, garnished, if you wish, with a sprinkling of fleur de sel and slivered basil, and a few garlic croutons.

ROASTED-TOMATO SOUP WITH PARMESAN WAFERS

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.