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Epicurious
Gourmet

Roasted-Tomato Soup with Parmesan Wafers

By Maggie Ruggiero

4.8

(51)

Image may contain Bowl Food Dish Meal Egg Plant Gravy and Produce
Photo by Romulo Yanes

Using beefsteak or other juicy tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall months. It's impossible to play favorites: They're both wonderful.

Cooks' note:

Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.

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