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!
Ingredients:
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!
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