Roasted Tomato Soup With Parmesan Ciabatta Toast

Lulu | lulusloveforfood
by Lulu | lulusloveforfood
4 servings
50 min

Roasted Tomato Soup with Parmesan Ciabatta Toast Tomato soup... This was not at all a dish from my childhood. My mom never made tomato soup. It honestly became really popular as I got older. I became obsessed with Panera. College breaks, lunches, meetings, pickups or to go orders for study groups to eat in the library. I mean, this was most of my meals during college and I'm not mad about it. I still do love Panera. My husband and I go every so often. He alwaaaays orders tomato soup, when they have it. He became a huge fan and I am starting to as well! As the weather gets colder, it just hits the spot even more. The best part about tomato soup is what must accompany it. It's either a grilled cheese, a buttered toast, croutons, cheesy toast or sandwich and it has to be ciabatta, sourdough or a baguette toast. I think we can all agree that the best part of a tomato soup is the bread that comes with it. Right?! It's also super easy to make! We love it!

Roasted Tomato Soup With Parmesan Ciabatta Toast
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 4 large Roma tomatoes 
  • Half white onion, cut into large pieces
  • 4 garlic cloves
  • 1 tsp dried basil
  • ½ tsp dried thyme 
  • ½ cup jarred roasted bell peppers (1 red bell pepper)
  • 1 tsp kosher salt 
  • ½ tsp fresh cracked pepper
  • ¾ cup chicken broth 
  • ⅓ cup heavy cream *optional 
Parmesan Ciabatta Toast
  • 2 mini Ciabatta loaves
  • 2 tsp garlic seasoning salt
  • 1/3 cup grated Parmesan
Soup Instructions
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
Place the tomatoes, onion, and garlic (place underneath tomatoes or onion so it doesn’t burn). Season with dried basil, thyme, salt and pepper. Roast for 30 minutes. (if you didn’t use jarred bell peppers, add the 1 red bell pepper to roast) 
Blend it all up with chicken broth and place in a medium size pot. Heat at medium low. Stir in the heavy cream. Let it come to a simmer for about 7-10 minutes.
Serve with parmesan ciabatta toast. 
Parmesan Ciabatta Toast
Slice in half horizontally and in 2 large pieces. Drizzle olive oil and season with garlic seasoning salt. 
Grate over parmesan cheese (you can also sprinkle mozzarella cheese). Top with cracked pepper.
Bake at 400 degrees Fahrenheit for about 12 minutes. 
  • Adding the cream is optional
  • If you don't have jarred roasted bell pepper, you can use 1 red bell pepper and roast it alongside the tomatoes and onions.
Lulu | lulusloveforfood
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