Roasted Tomato Soup with Frico

roasted tomato soup with frico

When I’m in the mood for homemade tomato soup and it isn’t late Summer, this is a great way to get that fresh tomato-y flavor any time of year!  Roasting the tomatoes means you can turn an okay tomato into a great one.  I like to puree this soup, as it gives it a not-so-smooth texture.  If you want a truly smooth soup, pass it through a fine mesh sieve and you’re ready to go.  I often pair this with grilled cheese sandwich sticks (grilled cheese sandwiches sliced into rectangular pieces) and dunk away.  Today, however, I felt the need to make Frico (little Parmesan crisps).  They’re super easy, totally tasty and add an elegant touch.  Enjoy!


  • 3 lbs plum or roma tomatoes, cut in half lengthwise
  • ¼ c plus 2 tbsp olive oil, divided
  • 1 tbsp kosher salt
  • 1 ½ tsp black pepper
  • 2 medium onions, medium chop
  • 6 cloves garlic, smashed and small chop
  • 2 tbsp unsalted butter
  • ⅛ – ¼ tsp Esplette (or red pepper flakes)
  • 28 oz canned diced tomatoes
  • 2 c fresh basil, medium chop
  • 1 tsp fresh thyme leaves
  • 1 qt chicken stock
  • ¾ c grated parmesan (for the Frico, preparation below)

Soup Preparation

  1. Preheat oven to 400 degrees.
  2. Toss together the tomatoes, olive oil, salt, and pepper.  Spread the tomatoes in one layer on 1-2 baking sheets and roast for 45 minutes. 
  3. In a large Dutch oven on medium heat, saute the onions and garlic with 2 tbsp olive oil, butter, and Esplette for 10 minutes, until the onions start to brown.
  4. Add the canned tomatoes, basil, thyme, and chicken stock.  Add the roasted tomatoes and any liquid on the baking sheet.
  5. Bring to a boil and simmer uncovered for 40 minutes.
  6. In batches, puree in a blender.  Taste for seasoning.
  7. Serve hot or cold.

Frico Preparation

  1. Preheat oven to 400 degrees.
  2. On a parchment lined baking sheet, divide parmesan into 12 mounds (1 tbsp each).
  3. Bake for 5-7 minutes, until bubbly and golden.
  4. Let the crisps cool for a few minutes before removing from the sheet.
  5. You can eat them immediately or store them in  a sealed container for a few days.

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