The gray days of late winter are all about California’s fickle weather. Today it’s rainy and cold, even snow on our local mountains. Staying present my senses are telling me soup. Classic tomato soup takes on a Italian profile–Roasted Heirloom Tomato Soup with Parmesan Toast is a comforting little jewel.
Tomato Soup is truly a comfort classic especially when served with some cheesy bread for dipping. I was gifted an assortment of Heirloom Tomatoes, different sizes and varieties, so with rain pounding at my door, soup was in the moment go-to.
The Heirloom tomatoes were an out of season crop and needed some added flavor. Roasting vegetables can coax out the flavors, so the tomatoes were roasted in the oven along with a whole head of garlic. The caramelization added so much to the bland tomatoes and sweetened up the garlic. Step one of the soup was complete.
ROASTED HEIRLOOM TOMATO SOUP
The soup is truly simple to make. In the same stock pot you will cook the soup, brown the sliced onions until lightly golden brown. Next add the stock and bay leaves along with the roasted tomatoes and garlic, simmer and in 15 minutes, blend and soups on. Even without the extras this is still a flavorful bowl of soup. Note: my soup came out a yellow-orange hue due to the colors of the tomatoes I was gifted.
Instead of the standard grilled cheese with the soup, I opted for more Italian flavor with a toasty baton of sourdough bread crusted with Romano cheese for dipping. Fresh basil and a drizzle of olive oil complete the soup-Bella!
Bijouxs Roasted Heirloom Tomato Soup with Parmesan Toast, a little winter jewel.
As always, enjoy. B