Fire Roasted Parrano® Tomato Soup with Balsamic Onions & Shoestring Fries
Serves 2
Unlike other tomato soups, this soup has character! The fire-roasted tomatoes add a slight smokiness that balances well with the acidity of the earthy balsamic onions. The creamy, nutty Parrano® cheese adds a whole new flavor dimension that will surprise your taste buds and leave you wanting more.
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Balsamic Onions
  1. 1 medium red onion, thinly sliced
  2. 1 Tbsp olive oil
  3. 1 Tbsp balsamic vinegar
Soup
  1. 1 Tbsp olive oil
  2. 4 garlic gloves, finely chopped
  3. 3 C low sodium vegetable broth
  4. 1 – 14.5 oz can of fire roasted tomatoes
  5. ½ C heavy cream
  6. ½ C Parrano® cheese, shredded
Shoestring Fries
  1. 1 yukon potato, julienned
  2. vegetable oil
  3. kosher salt
  4. garlic powder
  5. onion powder
  6. fresh parsley, chopped
  7. ½ C Parrano® cheese, shredded
Instructions
  1. 1. Heat olive oil in a small saucepan over medium-low heat, when oil starts to simmer add onions and cook until softened. Reduce to low heat, add balsamic vinegar and cook covered until onions are caramelized, about 10 minutes. Set aside when finished cooking.
  2. 2. While onions are cooking, add olive oil and garlic to large pot on medium-high heat. Cook until slightly browned then add vegetable broth and can of tomatoes with juices. While stirring increase heat to high and bring to a boil for 5 minutes. Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
  3. 3. Reduce heat to low and add cream, Parrano® cheese, and balsamic onions to soup. Stir until cheese is melted. Salt and pepper to taste. Remove from heat and cover.
  4. 4. For shoestring fries – place julienned potato strings into bowl filled with ice cold water. Let set for 10 minutes to remove starch. Drain and rinse potato strings. Transfer to paper towel – remove as much liquid as possible.
  5. 5. In medium saucepan, fill halfway with vegetable oil and turn heat on high. When bubbles start to form in oil, add shoestring potatoes. Cook in small batches so they do not stick together. Once browned transfer to paper towel and season with spices, chopped parsley, and cheese.
  6. 6. Top creamy soup with crunchy shoestring fries and enjoy!
Parrano https://www.parrano.com/

 

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