Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in Dutch oven over medium-high heat. Saute shallot and carrot with salt until soft and golden, 6 to 8 minutes.

  • Add tomatoes and Parmesan rind and simmer, partially covered and stirring occasionally, 45 minutes. Season to taste.

  • Puree in blender in batches.

  • Divide among bowls and garnish with a drizzle of olive oil, black pepper, and grated Parmesan, if desired. Serve with Sun-Dried Tomato-Parmesan Crisps.

Reviews (3)

66 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 6
Rating: 5 stars
I love this recipe -- no adjustments needed! I've made it several times, and it's always a major hit.
Rating: Unrated
(@solijoon I think the Parmesan rind is what goes a long way to making this soup delicious.) I often make Cook's Illustrated's recipe for tomato soup. This recipe offers an equal amount of flavor with half the work--making it an easy weeknight meal. Thank you!
Rating: Unrated
What can we substitute for the parmasan rind?