The Montani Family’s Tomato Soup

Served with a Parmesan crostini for winter delight.


  • 2 3/4 lb. tomatoes
  • 8 cloves garlic
  • 1 red onion
  • 1 tbsp. olive oil
  • 3 tbsps. finely grated Parmesan
  • 2-inch piece of baguette
  • Kosher salt and pepper to taste


  1. Prep by smashing the garlic, slicing the red onion into thick pieces, cutting the baguette into 1/2-inch-thick slices, and grating the Parmesan if needed.
  2. Heat oven to 325 degrees. On a baking sheet, toss the tomatoes, garlic, and onion with oil, salt, and pepper. Roast until the tomatoes and onion are tender, approximately 60 to 70 minutes.
  3. Transfer the vegetables and garlic into a pot with 4 cups of water. Bring to a boil over the stove, then puree using a blender or immersion blender until smooth.
  4. While the soup is on the stove, set the oven to broil. Place the baguette slices on a baking sheet and top with Parmesan. Broil until melted and serve with your soup.