Roasted Heirloom Tomato Soup Garnished With Parmesan Cheese

1. 1

   Place heirloom tomatoes, onions and garlic on a

2. 2

   large baking tray; drizzle with extra virgin olive oil and season with salt and pepper.

3. 3

   In a large heavy- bottomed saute pan, heat olive oil over medium heat; add onion cut side down. Caramelize onions for four minutes on each side; return onions to the baking tray with tomatoes and garlic. Roast the tomatoes,

4. 4

   garlic and onions in a 375u00b0 preheated oven for thirty minutes.

5. 5

   In a large heavy-bottomed saucepan, place the tomatoes, garlic, onions, basil and chicken or vegetable stock; simmer slowly for thirty minutes stirring occasionally. Using a blender puree the soup in small batches (only fill the blender up half way and place a towel over the top so it covers the blender) and pass through a fine strainer. Season with salt and fresh ground black pepper.

6. 6

   Serve soup in warm soup bowls and garnish with parmesan cheese. This soup can also be garnished with lobster, scallop, shrimp, English peas, scallions and croutons.

* Per serving · 4 servings · Values may vary.