Roasted Tomato Soup with Walnut Parmesan

Roasted Tomato Soup with Walnut Parmesan

If you don’t like tomato soup, I’m convinced this recipe will change your mind. Adding roasted walnut parmesan will give your recipe the perfect balance of texture and flavors!


2 lbs Heirloom Tomatoes
2 cups Chicken Broth
1 Yellow Onion
1 Head of Garlic
1/2 cup Heavy Cream
1/2 cup Parmesan
1/2 cup Walnuts
1 Tbsp Balsamic Vinegar
1 cup Basil Leaves
1/2 cup Parmesan
1/2 cup Walnuts


Step 1:
Chop all tomatoes and onions, spread evenly on a baking sheet with the garlic. Drizzle with olive oil, balsamic, salt and pepper. Bake at 350 degrees for 40 minutes or until veggies have started to char. 

Step 2:
Put walnuts and parmesan in a food processor with a pinch of garlic powder. Blend until combined. 

Step 3:
Remove everything from the baking sheet and place in a blender, add heavy cream, basil leaves, and chicken broth. Blend until completely smooth. Strain if desired.

Step 4:
Pour blender contents onto a sauce pan, bring to a simmer for 5-10 minutes.

Step 5:
Serve with a generous topping of the Walnut Parmesan, and enjoy!


Check out the full video on our Instagram and follow for more recipes!


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.