Roasted Tomato, Herbed & Parmesan Soup with Cheddar Croutons

Flavor the Roma tomatoes with chimichurri, parmesan, seasoning and olive oil before roasting

This is best served with our world famous Borough Market Toasted Cheese Sandwich.  The classic mix of this soup and sandwich make for a great lunch on a cold day.

Ingredients 

  • 4 Pounds of Roma tomatoes
  • 1 tablespoon of chimichurri rub
  • 1/2 cup freshly ground parmesan cheese
  • 1 tablespoon olive oil with two tablespoons of unsalted butter
  • 4 cups yellow onions, rough chopped
  • 4 chopped shallots
  • 1 teaspoon of red pepper flakes
  • 6 thyme stems tied together
  • 7 garlic cloves minced
  • 3 tablespoons tomato paste
  • 1 28 oz can San Marzano crushed tomatoes
  • 4 cups of fresh basil
  • 1/4 cup chopped dill
  • 1/2 cup chopped chives
  • 1 1/2 quart home made chicken stock
  • 1/2 cup of heavy cream (optional)
  • Kosher salt and freshly ground pepper

Making It

  • Cut off the stem end of the Roma tomatoes and slice in half, place on the baking sheet lined with parchment paper with the exposed side up.  Drizzle olive oil, kosher salt, chimichurri, parmesan cheese and freshly-ground pepper, bake for 45 minutes at 400 degrees
  • Add the butter and olive oil to a sauté pan over medium heat, when melted add the onions, shallots, thyme, and red pepper flakes until the onions are translucent, around 10 minutes. stirring with a wooden spoon
  • Add the garlic and cook for 2 minutes
  • Stir in the tomato paste and cook for two minutes 
  • Add the roasted and canned tomatoes, basil, dill and chives,  chicken stock and bring to a boil, lower temp to medium to medium low and have a rolling simmer for 45 minutes
  • Add salt and pepper to taste
  • Process in a food processor or blender 
  • Serve with these herbed oyster crackers
  • or…as pictured, make cheddar crostini with chives

4 thoughts on “Roasted Tomato, Herbed & Parmesan Soup with Cheddar Croutons

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