☰ menu   

Fire-Roasted Parrano Tomato Soup with Balsamic Onions & Cheesy Shoestring Fries

Fire-Roasted Parrano Tomato Soup with Balsamic Onions & Cheesy 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 new whole new flavor dimension that will surprise your taste buds and leave you wanting more.
    Balsamic Onions
    1. 1 medium red onion, thinly sliced
    2. 1 tablespoon olive oil
    3. 1 tablespoon balsamic vinegar
    1. 1 tablespoon olive oil
    2. 4 garlic cloves, finely chopped
    3. 3 cups low sodium vegetable broth
    4. 14.5 oz. can of fire-roasted tomatoes
    5. ½ cup heavy cream
    6. ½ cup 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 cup Parrano cheese, shredded
    1. Heat olive oil in a small saucepan over medium-low heat. When oil starts to simmer, add onions and cook until softened. Reduce heat to low, add balsamic vinegar, and cook, covered, until onions are caramelized, about 10 minutes. Set aside.
    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. Reduce heat to low and add cream, Parrano cheese, and balsamic onions to soup. Stir until cheese is melted. Add salt and pepper to taste. Remove from heat and cover.
    4. Place julienned potato strings into bowl filled with ice cold water. Let sit for 10 minutes to remove starch. Drain and rinse potato strings. Transfer to paper towel, and remove as much liquid as possible.
    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. Top creamy soup with crunchy shoestring fries and enjoy!
    culture: the word on cheese https://culturecheesemag.com/

    Parrano® Cheese

    Best Cheese Corporation is the exclusive importer of Parrano®, Uniekaas line of Dutch cheese products, and the owners and operators of Coach Farm, a farmstead goat dairy farm in New York’s Hudson Valley. Best Cheese brands are available nationally in supermarkets and specialty markets such as Whole Foods, Earthfare, Publix, Safeway, Mariano’s, and Kroger.