- Servings 4 Persons
- Preparation Time 15 Minutes
- Cooking Time 30 Minutes
- Total Time 45 Minutes
Picture a rich and creamy tomato soup, but with a pure tomato flavor. This is where the addition of Parmesan comes in. When you simmer the soup with a Parmesan rind, it is like adding 100 shavings of cheese to your soup, giving it a subtle and irresistible flavor of savory fat and salt that beautifully complements the tomato.
If you are having trouble finding Parmesan rinds, fear not. You can also add ½ cup of grated Parmesan cheese to the final soup for a similar effect. Not only does the addition of Parmesan rind or grated Parmesan cheese give this tomato soup an irresistible savory flavor, but it also adds some nutritional benefits.
Parmesan cheese is a good source of protein and calcium, which are important for maintaining healthy bones and muscles. Plus, tomatoes are loaded with vitamins A and C, antioxidants, and potassium, making this soup a healthy and delicious meal option. So, not only does this soup taste great, but it also provides some important nutrients to support your overall health and wellbeing. Remember that Parmesan rinds can be stored in the freezer indefinitely, so don't throw them away!
To add some extra texture and flavor, try pairing the soup with some Parmesan toast for dipping. But, even without the toast, this tomato Parmesan soup is sure to delight your taste buds.
Calories 214 cal
- 6 tablespoons of unsalted butter
- 1 chopped yellow onion
- 5 sliced garlic cloves
- 1/2 teaspoon of red pepper flakes
- Salt and black pepper
- 2 cans of whole peeled tomatoes
- 6 ounces of Parmesan rind
Parmesan Toasts Ingredients (optional):
- 4 slices of baguette, each 3/4 inch thick
- 1 peeled garlic clove
- 1/4 cup of finely grated Parmesan cheese
- In a large saucepan or Dutch oven, melt unsalted butter over medium heat.
- Add chopped onion and sauté until golden for about 5-7 minutes.
- Add sliced garlic, red-pepper flakes, salt, and black pepper, and sauté until fragrant for about 2-3 minutes.
- Stir in whole peeled tomatoes and their juices, 1 cup water, and Parmesan rind. Bring it to a boil.
- Turn the heat down to a simmer and cook until the tomatoes are broken down and the mixture has thickened for about 30 minutes, stirring occasionally.
- Remove the Parmesan rind and let the soup cool slightly.
- Purée the soup using an immersion blender. Alternatively, ladle the soup into a blender and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.
- Season the soup with salt, pepper, and grated Parmesan.
- For Parmesan toast, preheat the oven to 400 degrees.
- Rub one side of each slice of baguette with a garlic clove, place them on a parchment-lined baking sheet.
- Sprinkle the Parmesan cheese over the top of each slice, then bake until golden brown, for about 10 minutes.
- Serve the soup with a Parmesan toast alongside or on top.