Epicurious Roasted-Tomato Soup with Parmesan Wafers Recipe

Looking for an easy Epicurious Roasted-tomato Soup With Parmesan Wafers recipe? Learn how to make Epicurious Roasted-tomato Soup With Parmesan Wafers using healthy ingredients.


Submitted by wcbryant

Makes 8 servings



http://www.epicurious.com/recipes/food/views/ROASTED-TOMATO-SOUP-WITH-PARMESAN-WAFERS-108481 AND http://www.epicurious.com/recipes/food/views/PARMESAN-WAFERS-108533

Recipe Ingredients for Epicurious Roasted-tomato Soup With Parmesan Wafers

4 pounds plum tomatoes
6 garlic cloves
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock
1/2 cup heavy cream
1 1/2 cups Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour

Recipe Directions for Epicurious Roasted-tomato Soup With Parmesan Wafers

  1. FOR SOUP:

  2. Put oven rack in middle position and preheat to 350°F.

  3. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

  4. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

  5. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

  6. Divide soup among 8 bowls and float 1 wafer in center of each.

  7. FOR WAFERS:

  8. Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.

  9. Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.

  10. Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.

  11. Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

Categories

Soup

Nutrition Facts
Serving Size 371.7g
Amount Per Serving
Calories
250
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
7.6g
38%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
772mg
32%
Potassium
531mg
15%
Total Carbohydrates
16.7g
6%
Dietary Fiber
2.8g
11%
Sugars
11.1g
Protein
10.7g
Vitamin A 35% Vitamin C 91%
Calcium 26% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in calcium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement