Tomato-Parmesan Soup with Crispy Parmesan Toasts

Updated December 5, 2022

Total Time: 45 minutes (Active Preparation: 25 minutes | Cooling: 15 minutes)

Note: Cooking time may vary based on pot size and heat intensity

Ingredients

Serves 4–6 | Prep Time: 15 minutes

• 6 tablespoons (90g) unsalted butter

• 1 yellow onion, finely chopped

• 5 garlic cloves, thinly sliced

• ½ teaspoon red pepper flakes (adjust to taste for heat)

• Kosher salt and freshly ground black pepper (generous pinches)

• 2 (28-ounce/794g) cans whole peeled tomatoes (drained, with their juice reserved)

• 6 ounces (170g) Parmesan rind(s) (see Notes for sourcing)

• 4 slices (¾-inch/1.9cm thick) of baguette

• 1 garlic clove, peeled and lightly crushed

• ¼ cup (20g) finely grated Parmesan cheese (plus extra for garnish, optional)

Preparation

Step 1: Sauté Aromatics

In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it foams and begins to brown slightly (about 1 minute). Add the finely chopped onion and sauté for 5–7 minutes, stirring occasionally, until it turns a deep golden color (avoid browning, which can introduce bitterness).

Add the sliced garlic, red pepper flakes, and a generous pinch of salt and pepper. Sauté for 2–3 minutes until fragrant and garlic is softened.

Step 2: Simmer Tomatoes & Rind

Stir in the whole peeled tomatoes (with their juice), 1 cup (240ml) water, and the Parmesan rind(s). Bring to a rolling boil over medium-high heat, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. The tomatoes should break down completely, and the mixture should thicken into a rich, glossy base. If the mixture becomes too thick, add 2–3 tablespoons of water to thin it slightly.

Step 3: Cool & Remove Rind

Remove the pot from heat and let the soup base cool for 10–15 minutes to avoid burns. Use a slotted spoon to carefully remove the Parmesan rind (it will be soft but intact); discard the rind.

Step 4: Purée & Season

Using an immersion blender, purée the soup directly in the pot until completely smooth (about 2–3 minutes). For extra silkiness: If using a countertop blender, transfer 2 cups of hot soup to a blender (fill no more than ⅔ full to prevent overflow), secure the lid, and blend on high until smooth (2–3 pulses). For ultra-smooth texture, strain the puréed soup through a fine-mesh sieve into a clean pot.

Stir in ¼ cup (20g) grated Parmesan, then season with additional salt, pepper, and a pinch of Parmesan to taste.

Step 5: Crispy Parmesan Toasts (Optional)

Preheat oven to 400°F (200°C) with a rack in the middle. Line a baking sheet with parchment paper.

Rub one side of each baguette slice with the crushed garlic clove (this infuses the bread with garlic flavor). Arrange slices on the prepared sheet, then sprinkle the tops generously with ¼ cup (20g) grated Parmesan. Bake for 8–10 minutes until the cheese melts and the edges turn golden brown (watch closely to prevent over-browning).

Step 6: Serve

Ladle the soup into warmed bowls. For a complete presentation, place a crispy toast alongside or on top of the soup. Garnish with a sprinkle of extra grated Parmesan and a light drizzle of olive oil (optional).

Notes & Tips

• Parmesan Rind Sourcing: Save rinds from freshly grated Parmesan blocks in a freezer bag. They develop deeper flavor over 3–6 months in the freezer. If rinds have surface mold, scrape thoroughly with a small knife to remove visible mold; discard if mold penetrates deeply.

• Substitute for Rinds: If no rinds, replace with 1 tablespoon freshly grated Parmesan (reduce to 1 tablespoon to avoid excess salt).

• Freezing: Cool soup completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Texture Control: For a velvety finish, strain the puréed soup through a fine-mesh sieve (use a rubber spatula to press all solids through).

Community Comments

• Q: “Mold on Parmesan rinds—scrape or discard?”

A: Scrape visible mold with a small knife; discard if mold is embedded or discolored (e.g., green/black spots).

• Q: “How to prevent rinds from sticking?”

A: Wrap rinds in cheesecloth before adding to the pot—this prevents adhesion and simplifies removal.

• Q: “Where to get Parmesan rinds?”

A: Save rinds from blocks of Parmesan (ask your cheese monger for extra rinds if needed).

• Q: “Can I use Parmesan cheese instead of rinds?”

A: Yes! Substitute 1 tablespoon freshly grated Parmesan for the rind (reduce salt if using pre-grated).

• User Feedback: “Family favorite—made it 3x, raves! Freezes beautifully and is healthy.”

“Delicious and creamy; even picky eaters love it.”

Enjoy this comforting, umami-rich soup with a crunchy, cheesy toast for a complete meal!