Tomato-Parmesan Soup
Updated Dec. 5, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter
- 1yellow onion, chopped
- 5garlic cloves, sliced
- ½teaspoon red-pepper flakes
- Salt and black pepper
- 2(28-ounce) cans whole peeled tomatoes
- 6ounces Parmesan rind
- 4(¾-inch thick) slices of baguette
- 1garlic clove, peeled
- ¼cup finely grated Parmesan
For the Soup
For the Parmesan Toasts (optional)
Nutritional analysis per serving (4 servings)
470 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 24 grams protein; 1203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Stupid question? I have parm rinds & they have mold on the outside of the rinds. Should I scrape off old mold first before using?
I always wrap my rinds in cheese cloth. Keeps the cheese from sticking to the pot.
where do you get the rinds
This is the 2nd time I’ve made this soup. The 1st time, I only had one 28 oz can of tomatoes, so added a can of tomato paste and a cup and a half of roasted tomatoes. It was ok, but not great. This time, I followed some of the advice in reader notes: I started by sweating 2 onions in a sealed dutch oven without oil, so end up using only 1 T. of butter when adding garlic, salt, pepper. I had 4 baby potatoes in my fridge that needed to be used, so I sliced them and added them as well. I made a cheese cloth pouch of rind and basil, thyme, rosemary, and crushed pepper (1/4 tsp ea.) and added a T. of balsamic vinegar to the water. At the end, I blended it thoroughly and served it with a little ground Parmesan and dollop of heavy cream. This time, it is among the best tomato soups I’ve ever tasted! Thanks to the community for the advice!
Used 3/4 cup Cabernet Sauvignon 1/4 cup of water instead of water - I added this directly to the onions, before adding the tomatoes. I cooked off the alcohol for about 5 minutes, then added the tomatoes. Used 1/2 cup grated Parmesan instead of Parmesan rind, mixed in towards the end, then stirred in 1 cup of heavy cream. Kept it on low while I finished making the grilled cheese sandwiches. Amazing soup! I don’t think I can ever have tomato soup any other way.
If this delicious soup at first seems too acidic, add a small amount (1/4 tsp) of baking soda. (Careful! Too much will ruin the pot). Better than sweetener.