Tomato Soup with Broiled Parmesan Cheese
Everyone’s childhood favorite grows up with the refined flavor of basil and fresh garlic, under a ciabatta crouton crowned with the notable flavor and aroma that comes from a toasted Parmesan Cheese crust.
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- Prep
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- Total
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- Serving
Ingredients
Tomato Soup
- Chopped Tomatoes , 14 oz. (weight)
- Extra Virgin Olive Oil, ¾ cup
- Kosher Salt, TT
- Fresh Ground Black Pepper, TT
- Celery, diced, 1 stalk
- Carrot, diced, 1 each
- Sweet Onion, diced , 1 small onion
- Fresh Garlic, 2 cloves
- Chicken Stock , 1 cup
- Bay Leaf, 1 each
- Unsalted Butter, 2 T
- Fresh Basil, ¼ cup
- Heavy Cream, ½ cup
Parmesan Crouton
- Ciabatta bread, cut into round slices, 1 loaf
- Parmesan Cheese, 1 cup
Directions
- Preheat oven to 450ºF
- Strain the chopped tomatoes, reserving the juices and spread onto a baking sheet, seasoning with salt and pepper to taste. Drizzle with ¼ cup of the oil and roast until caramelized, about 15 minutes.
- Meanwhile, in a saucepan over medium heat add celery, carrot, onion and garlic. Cook until softened and then add the roasted tomatoes, reserved juices, chicken broth, bay leaf and butter. Simmer for 15-20 minutes until vegetables are very tender.
- Add basil and cream, then puree with a handheld immersion blender until smooth.
- Place appropriate amount of soup in a soup cup, leaving a ¼” of space for the crouton.
- Float the crouton on top of the soup and top with an even level of Parmesan Cheese.
- Place under broiler until golden brown and crisp.
- Serve immediately
Yield: 1 Serving
Kitchen Tips
- To boost lunchtime sales, consider creating a soup-and-sandwich bundle with a grilled Cheddar Cheese or even Horseradish Cheddar Cheese sandwich, cut into strips for dipping.
Included Products
This culinary creation features
STELLA® PARMESAN CHEESE
