Roasted Heirloom Tomato Soup Garnished With Parmesan Cheese Food

ROASTED HEIRLOOM TOMATO SOUP

Steps:

• Preheat your oven to 350"F.
• Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
• Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
• Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
• Add the veggie stock and bring to a simmer for 5 minutes.
• Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
• Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
• note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

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.