Just add a delicious grilled cheese sandwich and you have the perfect meal to keep you warm on one of these frigid nights coming up!
Rind of Parmesan cheese** (optional)
Extra parmesan cheese (recommended!)
On a rimmed baking sheet, add the tomatoes and garlic and toss with olive oil, salt, and pepper to taste. Roast for about 30 minutes at 400º or until nicely charred.
Combine the roasted tomatoes and garlic, shallots, canned tomatoes, stock, basil and rind in a large soup pan. Bring to simmer for about 30 minutes, stirring occasionally (don’t let it scorch).
Let cool for about 10-15 minutes (we wouldn’t want to burn ourselves, would we?) Remove parmesan rind, then using a stick blender (a blender, in batches) puree until smooth. Again taste for seasoning and salt and pepper to taste.
Option: add a swirl of cream to bowl right before serving. Also delicious with some grated parmesan cheese.
• This is an old Italian trick you should use for any tomato style soup or stew. The rind of the parmesan adds an enormous amount of flavor (also called umami). It really takes this soup over the top!
*I get my dried shallots at Penzeys Spices, they are really nice to have on-hand
**a great trick to add extra flavor to soups and sauces. I always save the rind in the freezer to use for this purpose.
Keywords: roasted tomato soup, fresh basil, parmesan cheese rind, local tomatoes, bushel boy tomatoes