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Tomato Heart Soup

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Bev Cooks
Updated Sep 18, 2017
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You're going to love this delicious and simple roasted tomato soup with a heart shaped parmesan crisp.

More About This Recipe

  • Oh hi, delicious and simple roasted tomato soup. Will you be mine? LOVE. LOOOOVE. Love. I'll tell you what I diddly dang love. Soup. I love soup. I am so serious about loving soup. I love tomato soup. Roasted tomato soup. A roasted tomato soup that tastes like the wings of salvation. A roasted tomato soup that calls for only a few ingredients that you can actually pronounce. A roasted tomato soup that comes together so fast you're still left with ample amounts of time to craft Valentine gifts out of dumpster dive finds. Oh that's just me? Oh. True love makes people weird. What can I say? Grab ze goods. 2 cans of Muir Glen's fire-roasted diced tomatoes, 5 romas, garlic and smoked paprika. The basil is for garnish, but I included it here so you would think it was pretty. Ladle into bowls and serve with your homemade crisps! And the basil. Can't forget the basil. Did you fall in love yet? Because I just did. WITH SOUP. I need a life.

Tomato Heart Soup

  • Prep Time 5 min
  • Total 35 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 5 Roma tomatoes, cut into wedges
  • 2 cloves garlic, in their skins
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 pinch coarse salt and freshly ground pepper (for roasting tomatoes)
  • 2 cans (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted
  • 1 pinch coarse salt and freshly ground pepper to taste (for soup)
  • 1 cup freshly grated Parmesan cheese
  • 2 leaves fresh basil, torn

Instructions

  • Step 
    1
    Preheat oven to 500°F. Toss the tomato wedges and garlic with the oil, smoked paprika and a pinch of salt and pepper on a rimmed baking sheet. Roast for 20 minutes.
  • Step 
    2
    Squeeze the garlic out of their skins and toss them into a food processor with the 2 cans of fire-roasted tomatoes and the roasted Romas. Blitz until pureed.
  • Step 
    3
    Pour pureed tomatoes into a saucepan and simmer until heated through, 10 minutes. Season with a pinch of salt and pepper.
  • Step 
    4
    In the meantime, heat a good non-stick pan over medium-low. Place the heart-shaped cookie cutter on the pan and sprinkle in 1/4 cup of the grated cheese, filling up the heart space. Once the cheese starts to melt and brown, remove the cookie cutter. Cook the cheese for about a minute. Flip and cook 1 more minute, until crisp. Remove from pan and set aside. Repeat 3 more times.
  • Step 
    5
    Serve tomato soup garnished with the Parmesan heart crisps and fresh basil.

Nutrition

No nutrition information available for this recipe
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