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Heirloom Tomato Soup with Parmesan Crostini

Ingredients:Heirloom Tomato Soup with Parmesan Crostini
  • 4 lbs heirloom tomatoes – halved
  • 4 cloves garlic – skinned and halved
  • Salt and pepper
  • 2 tsp maple syrup
  • 1/4 cup olive oil
  • 1 cup basil leaves – stems removed
  • 1 tsp champagne vinegar
  • Parmesan crostini or croutons for garnish
  • Prepared pesto sauce for garnish

Place halved tomatoes on sheet pan with garlic. Sprinkle with 1 tsp salt, maple syrup, and olive oil. Gently mix and then roast in a 375 degree oven for 30 minutes. Remove from oven and let cool. Gently remove the skins from the tomatoes.

Transfer tomatoes and garlic to a large soup pot adding basil and vinegar. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, you can also utilize a regular blender to create the smooth texture. Over medium heat, bring the soup to a hot temperature to serve. Salt and pepper to taste. Serve with parmesan crostini or croutons, a drizzle of olive oil or an herb pesto, if desired. Serves 6-8.

Serve with:

Kunde Family Winery Chardonnay

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