Roasted Tomato Soup with Parmesan Crostini

Amy Stopnicki Recipe By
  • Cook & Prep: 50 m
  • Serving: 6
  • Contains:

This is a great soup for Shavuos or any Milchic meal. Make it without the cheese for a great parve option.

Ingredients (13)

Roasted Tomato Soup

Parmesan Crostini

Start Cooking


For the Soup

  1. Heat oven to 425 degrees Fahrenheit.
  2. In a roasting pan, coat tomatoes with 1 tablespoon olive oil, salt and pepper
  3. Roast for 25-30 minutes or until tops are browned.
  4. In a large soup pot heat the other 2 tablespoons of olive oil.
  5. Add onions and saute until slightly browned.
  6. Add bell pepper and roasted tomatoes and saute for another five minutes.
  7. Add tomato sauce, water, garlic powder, salt and pepper and bring to a boil. Lower heat and simmer for 20-30 minutes.
  8. Blend soup with immersion blender.

For the Crostini

  1. Coat the slices of bread with the Parmesan, olive oil, salt and pepper and toast for five to eight minutes or until cheese is slightly browned,
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