Tomato Soup With Parmesan Crostini
10m prep 1h 10m cook 1h 20m ready
Roasted tomato soup with Parmesan crostini. A sophisticated twist on the classic comfort soup-and-sandwich combo.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 464 mg
- Iron: 3.08 mg
- Magnesium: 66.9 mg
- Phosphorus: 453 mg
- Potassium: 977 mg
- Zinc: 2.71 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/2 lb tomatoes
- 1 tbsp olive oil
- Kosher salt and pepper
Prepare
- 4 clove garlic, smashed
- 0.5 red onion, thickly sliced
- Slice baguette
- Parmesan, finely grated
Let's Cook
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Step 1.
Heat the oven to 325°F. On a quarter sheet pan, toss the tomatoes, smashed garlic cloves, and thickly sliced red onion with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Roast until the tomatoes are tender and juicy and the onion is tender, 60 to 70 minutes.
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Step 2.
Transfer all the roasted vegetables to a pot along with 2 cups water. Bring to a boil over high heat, then remove from the heat. Using an immersion blender (or a standard blender), puree until smooth.
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Step 3.
Increase the oven temperature to 450°F. Arrange baguette slices on a quarter sheet pan, top with finely grated Parmesan, and toast until the cheese melts, about 3 to 5 minutes. Serve the soup with the crostini.
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