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You are here: Home / Eats / Recipes / Fusion / Roasted Tomato Soup with Parmesan-Thyme Croutons

Roasted Tomato Soup with Parmesan-Thyme Croutons

November 21, 2014 by Dale 5 Comments

Roasted Tomato Soup with Parmesan CroutonsChildish memories were never more adult ….

If you’re like me, tomato soup is synonymous with not only “comfort food,” but it is synonymous with childhood. And yes, for many of us in North America, it is also synonymous with Campbell’s condensed tomato soup.

Hands up — please be honest now — hands up who not only grew up with memories of Campbell’s tomato soup but grew up with it paired with grilled cheese sandwiches? Yes, tomato soup and Kraft Dinner (or a grown-up equivalent) remain two of my guilty pleasures that I still make to do this day when I’m in a rush and seeking comfort. But guilty pleasures doesn’t mean we can’t evolve these childhood staples into adult pleasures ….

I was happy to reinvent the notion of macaroni and cheese (with 6-cheeses) earlier this year so when the profundity of tomatoes overtook both window sill and freezer, I turned my attention this fall to a reinvention of that childhood classic, tomato soup which was so often served with Christie “Premium Plus” saltine crackers. For a childhood all my own, I have to imagine that these foods mirrors many of yours ….

Tomato Soup25So …. to roast is deepen flavour. And deeper flavour means for lasting impressions ….

My point? To take fresh tomatoes and turn them into something more than a tomato sauce and into rich tomato soup with the same thickness we remembered as a child. And instead of flavourless saltines that turned to much within seconds of touching the soup, I sought and crispy adult-only treat: Parmesan-croutons.

While the roasting takes a few extra minutes than plopping out a suction-grabbing blop of processed goo, this will actually come together much faster than you expect since the steps overlap and can be done at the same time.

Best of all, prepare this in advance and you have either a crowd-pleasing tomato soup for  dinner party or something you can squirrel away in your freezer for those dark days winter when you dream of being a kid making snowmen again.

Recipe Note about Parmesan Rinds:  On the end of every whole piece of Parmigiano-Reggiano is a tough ‘skin’ or rind which fill confound even the sharpest grater. I save these diligently in my freezer from every block of cheese and they find their way into many a soup providing a deep and rich flavour without the “gooeyness” of cheese.

 
Prep time:   30 minutes
Cook time:   60 minutes
Total time:   90 minutes
Servings:     8-10 as a starter (6-8 as lunch)
 

Roasted Tomato Soup with Parmesan-Thyme Croutons

Ingredients:

Tomato Soup

  • Tomato Soup15.5lbs Fresh Tomatoes (blanched & peeled)
    → Optionally substitue 2x 20 oz cans of canned Italian tomatoes
  • 3cloves Garlic
  • 2small Leeks (roasted)
  • 2 tablespoons Butter
  • 1medium Onion, diced
  • 3medium Carrots (roasted)
  • 2 Bay Leaves
  • 1sprig Thyme (fresh)
  • 1/2 cup Basil Leaves (fresh) chiffonade
    → keep the stems separately
  • 2 cups Chicken Stock
    → Substitute vegetable stock if keeping it vegetarian
  • 2 Parmesan Rinds
  • 1/2 cup Extra-Virgin Olive Oil
  • 2 tablespoons Brown Sugar
  • 1 cup Whipping (Heavy) Cream
  • 1.5 teaspoon Kosher Sea Salt
  • Fresh Chives (garnish)
  • Extra-Virgin Olive Oil (garnish)

Parmesan Croutons

  • 1 large French Baguette, trimmed of crust and cubed
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 teaspoon Thyme (fresh) chiffonade
  • 1 clove Garlicfinely minced
  • 1/2 teaspooon Kosher Sea Salt(to taste)
  • 1/4 teaspoon Fresh Ground Black Pepper(to taste)
  • 1/4 cup Parmesan cheesefreshly grated

Directions:

  1. Preheat barbeque to 400ºF. ♦ Preheat oven to 425ºF. ♦ Put a large pot of water on to boil.
  2. Slice the leeks in half lengthwise, leaving the stems intact, and gently — but thoroughly — wash them to remove any dirt and sand.
    Slice Leeks
  3. Lightly oil them along with the carrots and place them on the barbecue and grill them for 3-4 minutes per side. Remove and let cool. → Carrots will probably grill another 3 minutes/side longer as grill marks appear.
    Grill leeks and carrots
  4. While the leeks are grilling, prepare the tomatoes by washing them and cutting a ‘cross’ in the base of each. When the pot of water has come to a boil, place the tomatoes in the water.
    Blanch tomatoesBlanch the tomatoes until the skins start to break and they pull back from the crosses you cut. Remove from water and immerse in cold water to arrest the cooking.
    Blanch tomatoes
  5. Prepare two large baking sheets by lining them with parchment paper. Once tomatoes have cooled, remove the cores and remove the skins while gently squeezing their juice into a bowl. Reserve juice and set aside.
    → Optionally: If using pre-canned tomatoes, follow the same steps from here, removing (and saving) the juice and laying them flat out to fill two baking sheets.
    Capture tomato juiceIf Roma (aka Italian or plum) tomatoes, the tomatoes will likely squish out relatively flat because they are lower in water content. If regular tomatoes, you may need to slice them in half. Either way, once lightly squeezed, lay them out on the baking sheets …
    Lay out the tomatoes… and bake for 30-35 minutes until lightly ‘dried’ and just beginning to signs of caramelization. Remove from oven and let cool.
    Roasted tomatoes
  6. Melt butter over medium heat in a soup pot and add the diced onion. Saute for about 10 minutes until barely golden.
    Saute onion
  7. Cube the grilled carrot. Thinly slice the leeks.
    Cube grilled carrot
  8. Add the carrots, leeks, and minced garlic to the onions and cook until lightly softened (about 10 minutes).
    Add vegetables to the onion
  9. Increase heat to medium-high and deglaze the pan with the reserved tomato juice and stock.
    Deglaze soupAdd the roasted tomatoes.
    Add roasted tomatoesAdd the seasonings now: basil stems, Parmesan rinds, sprig of thyme, and bay leaves. Simmer until vegetables are very tender: about 15-20 minutes.
    Season soupRemove rinds, bay leaves, and basil stems
    Remove parmesan rindsAdd fresh basil ….
    Add basil to soupNow purée in a blender or with high-powered immersion blender until smooth.
    Puree tomato soupReturn to pot and add whipping cream and re-add the Parmesan rinds.
    Add whipping cream to soupFinish with the olive oil and season with salt and pepper. Cover and let flavours fully marinate.
    Season tomato soup with olive oil
  10. Meanwhile, prepare the croutons by turning over to 400ºF. Using a serrated bread knife, cut the crust from the loaf and cube the loaf into 1-inch cubes.
    Remove crust from baguetteToss the bread with olive oil, thyme, and garlic.
    Season the croutonsLay the croutons out on a parchment-lined baking sheet and bake for 10 minutes …
    Bake croutonsToss them on the sheet and bake for 10 minutes longer until lightly crispy.
    Turn croutonsSprinkle them with grated Parmesan and bake another minute or two until the cheese has melted and ‘crisped.’ Remove and let cool.
    Parmesan Croutons
  11. Ladle out the tomato soup into bowls and garnish with fresh cream and/or olive oil and a handful of Parmesan croutons.
    Roasted Tomato Soup

Wine Pairing: While not exactly a childhood pairing, this simple but rich soup whose flavours have deepened with the roasting of the vegetables calls for a wine that provides a complementary contrast. A new world Sauvignon Blanc from New Zealand would pair well or a slightly sweet Canadian Riesling like Fielding’s would be perfect and would contrast nicely with the soup and bring out the flavours of the croutons.

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Filed Under: Fusion, Soup, Vegetarian Tagged With: Campbell's Soup, childhood, comfort food, crouton, homemade, memories, parmesan, Parmesan rind, roasted tomatoes, Soup, tomato, tomato soup

« Fielding Estates – Riesling (2012)
Serrated Tooth »

Comments

  1. Maya says

    December 15, 2014 at 9:53 am

    What a fabulous recipe and you’ve laid out the steps so nicely! It’s still a bit of work though, can I just come over instead? 🙂
    It’s amazing how tomato soup, grilled cheese sandwiches and yes, that Kraft dinner are such comfort foods. I love good quality food and do a lot of cooking from scratch but they are “go-to’s” when I am needing a food hug.
    Great post!

    Reply
    • Dale says

      December 15, 2014 at 10:19 am

      Thank you so much, Maya. Yes, like so many things that involve a “process,” if you love what you do, the process doesn’t feel like work. It does indeed take a bit longer than plopping it out of the can and I will sometimes do the same when I need that instant “food hug” as you say …. But, and given the time of year, you can do much the same with canned Italian tomatoes and shorten the steps considerably. I’m glad you like the layout. I’m still experimenting with a few different recipe plugins that might make this better going forward for people who ‘just’ want the recipe card.

      In the meantime, if you’re ever in Ottawa, I’d be happy to put a bowl of soup in front of you. 🙂

      Reply
  2. Dale says

    November 21, 2014 at 6:00 pm

    So… in my house it’s Aylmer’s Tomato Soup and, ahem, we had that for lunch today! Hubby with Christie’s Premium Plus! (He likes to smush them up and thicken the soup! And I served them with Croque Monsieur New York Style!

    http://www.dalectables.com/recipe/croque-monsieur-new-york-style/

    I am trying your soup for sure!

    Reply
    • Dale says

      November 21, 2014 at 6:23 pm

      Thank you Dale. It’s amazing, truly amazing, how some traditions cross such huge parts of this country and beyond. Very cool about the Croque Monsieur. When it’s hanging around the fridge already, I often put some ham or bacon in my grilled cheese along with a thin slice of tomato (a bit more liquid but a somewhat similar effect as the red pepper) … and all along, I had no idea that this sandwich had a name. Thanks for teaching me something new today. 🙂

      Please let me know how the soup turns out for you … and, if you wouldn’t mind, I’d like to follow up with you on your new Blog layout and your use of WP Ultimate Recipe? I tried it myself and had a significant issue before abandoning it. I actually published this recipe earlier this week using it.

      Reply

Trackbacks

  1. Fielding Estates – Riesling (2012) says:
    November 21, 2014 at 1:10 pm

    […] like focaccia and with with rich cheeses. Great with a fondu as a result, grilled cheese, or a roasted tomato soup with parmesan croutons or anything with roasted garlic […]

    Reply

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