Roasted Tomato, Herbs & Parmasean Soup

img_0121.jpgThis 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.


  • 4 Pounds of roasted Roma tomatoes 🍅
  • 1 tablespoon olive oil with two tablespoons of unsalted butter
  • 3 cups of chopped yellow onions
  • 4 chopped shallots
  • 1 teaspoon of red pepper flakes
  • 3 tablespoons tomato paste
  • 1/2 cup flour
  • 7 garlic cloves minced
  • 1 28 oz can San Marzano crushed tomatoes
  • 4 cups of fresh basil
  • 1/2 cup chopped dill
  • 1 cup chopped chives
  • 3 tablespoons of fresh thyme leaves
  • 1 1/2 quart home made chicken stock
  • 1 1/2 cup freshly grated parmesan cheese
  • 1/2 cup of heavy cream
  • Olive oil
  • 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, with the exposed side up.  Drizzle olive oil, kosher salt and freshly-ground pepper, bake for 35-45 minutes at 400 degrees
  • Chop and prepare all the ingredients

Time to Cook

  • Sauté the onions, shallots and red pepper flakes, over medium heat with the butter melted with the olive oil, until the onions are translucent, around 10 minutes
  • Add the garlic and cook for a 1 mixture or two, do not overcook
  • Stir in the tomato paste with a wooden spoon and cook for two minutes and then add the flour and continue to stir for a minute
  • Add the roasted and canned tomatoes, herbs and chicken stock and bring to a boil, lower temp to medium to medium low and have a rolling simmer for 45 minutes
  • Add the cream and parmesan cheese and mix
  • Add salt and pepper to taste
  • Serve with these herbed oyster crackers
  • Alternatively serve with a hearty bread and Italian butter
If you add a Toasted Cheese Sandwich, you feel like you’re back in 8th grade during a snowstorm.   

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