Recipe

Chunky Tomato Basil Soup with Parmigiano Cheese Crisps

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Photo by Garden Gate Kate

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
Chef
Garden Gate Kate's Notes: Roasting the heirloom tomatoes, onion, and garlic intensifies their flavors by caramelizing their natural sugars. Sweet basil and crushed red pepper flakes add just the right amount of seasoning...
Roasting the heirloom tomatoes, onion, and garlic intensifies their flavors by caramelizing their natural sugars. Sweet basil and crushed red pepper flakes add just the right amount of seasoning and warmth when blended with the caramelized tomato mixture to make a flavorful chunky soup. Simply baking Parmigiano Reggiano melts and browns the cheese into a crunchy treat. I like to eat a spoonful of chunky tomato basil soup followed with a bite of the crispy cheese.

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Serves 4 to 6

1 cup grated Parmigiano Reggiano Ask a question about this ingredient

3 pounds fresh heirloom tomatoes, quartered Ask a question about this ingredient

1 large sweet onion, sliced Ask a question about this ingredient

6 garlic cloves, peeled Ask a question about this ingredient

3 tablespoons extra-virgin olive oil Ask a question about this ingredient

sea salt and freshly ground black pepper Ask a question about this ingredient

1 quart chicken broth Ask a question about this ingredient

1 cup chopped fresh basil leaves Ask a question about this ingredient

1 1/2 teaspoons crushed red pepper flakes Ask a question about this ingredient

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On baking sheet, place a heaping tablespoons of the grated parmigiano and flatten with your hand. Make parmigiano clusters 4 inches apart to allow for spreading. Bake for 5 minutes. Allow 30 minutes to cool.
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Raise the oven to 450 degrees. Spread tomatoes, onions, and garlic onto a baking tray. Drizzle with olive oil and stir to coat. Season with sea salt and pepper. Roast for 20 to 30 minutes until caramelized.
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Transfer the roasted tomatoes, onion and garlic mixture into a large pot including all the roasting liquid. Add chicken broth and red pepper flakes to pot. Bring to a boil and simmer, uncovered for 15 minutes. Add chopped basil leaves. Puree the soup with an immersion blender or in batches in a food processor until slightly chunky. Season with sea salt and pepper. The soup freezes well and can be reheated at a later time. Serve chunky tomato basil soup with Parmigiano cheese crisps.
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1 Comment on Chunky Tomato Basil Soup with Parmigiano Cheese Crisps

annanymous added about 1 year ago

I made this last week and really enjoyed it, and was wondering if it takes well to hot pack canning (if I was to make a new batch). Any tips would be helpful