TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
CREAMY TOMATO SOUP
Chuck Hughes' hot and creamy tomato soup is the perfect comfort food on a wintery day.
Provided by Chuck Hughes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
- Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
- To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.
- Serve with Grilled Cheese with Caramelized Onions.
- Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
- Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
- Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
TOMATO COLD SOUP WITH PARMESAN CHEESE ICE CREAM
It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor.
Provided by VICENÇ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
- Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
- Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
- Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
Nutrition Facts : Calories 768.5 calories, Carbohydrate 7.9 g, Cholesterol 19.5 mg, Fat 80.6 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 115 mg, Sugar 5 g
TWO-INGREDIENT DOUGH GARLIC PARMESAN BREADSTICKS
This simple recipe begins with the viral "2-ingredient dough" recipe, then gets topped with a garlic-Parmesan butter, hot out of the oven. A great shortcut recipe when you don't have time for traditional yeast-based breadsticks. Serve alongside soup or a salad.
Provided by France C
Categories Quick Bread
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
- Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.
- Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.
- Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 18.5 g, Cholesterol 17.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 437.3 mg
CREAMY TOMATO SOUP
This hot and creamy tomato soup is the perfect comfort food on a wintery day. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
- Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
- To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.
- Serve with Grilled Cheese with Caramelized Onions.
Nutrition Facts : Calories 137.7, Fat 1.1, SaturatedFat 0.2, Sodium 30.6, Carbohydrate 31.1, Fiber 7, Sugar 22.2, Protein 5.2
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