Homemade Tomato Soup with Parmesan Crisps is so simple and delicious that you'll wonder where it's been all your life! This classic soup is made with just a few pantry staples.
Tomato soup, is there any food that reminds us more of childhood? As baby boomers we grew up with Campbell's Cream of Tomato Soup.
This homemade Tomato Soup recipe is one of my mom's favorites. And the best thing about it is that it's easy to throw together for a weeknight dinner.
It's even a little fancy with the Parmesan Lace! Okay, call them Parmesan Crisps if you like, but don't you think Parmesan Lace sounds more elegant... And like a lot more trouble?
These are so simple, it's almost ridiculous.
How to Make Parmesan Crisps
- Heat your oven, you want it nice and hot. (I often use my toaster oven for this.)
- Use a silicone lined baking sheet. You can substitute parchment paper, but the silicone liners work best.
- When you grate the cheese, use the coarser side of your grater; not the fine side you would use for grating Parmesan for spaghetti. I messed up and used the fine side once, it still worked, but they weren't as pretty.
- Divide the Parmesan cheese into quarters and make four mounds on the lined baking sheet.
- Pat it down a little bit.
- If you like a little spice, sprinkle red pepper flakes over each mound, or black pepper. You won't need salt, Parmy cheese is fairly salty on its own.
- Put the baking sheet in the hot oven for 5 minutes.
- Once they are melted, remove the sheet from the oven and cool.
- Then carefully lift the crisps off the silicone and enjoy!
- If you want to make ahead of time, separate the crisps with waxed paper and store in a sealed container.
With so much delicious-ness, you'll probably want to double or triple the recipe. Because it's hard to eat just one!
Add this versatile Tomato Soup with Parmesan Crisps recipe to your repertoire for the next time you want an elegant starter or an easy weeknight meal.
Other Tomato Soup Recipes
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Tomato Soup with Parmesan Crisps
- Medium Saucepan
- Immersion Blender or Blender
- Baking Sheet
- Silicone Baking Sheet Liner
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter, if you don't have salted butter, add a half teaspoon salt to the veggies.
- 1 ¼ cups diced yellow onion
- 1 cup grated carrot
- 1 large garlic clove, minced
- 1 28-ounce can diced tomatoes
- 1 ½ cups chicken broth, or vegetable broth
- 2 Tablespoons heavy cream
- 4 basil leaves, sliced for garnish, optional
- 5 Tablespoons coarsely grated parmesan cheese
- Red pepper flakes, optional
Making the Soup
- Heat a medium saucepan over medium heat then add the olive oil and butter.
- Once the butter is melted, add the onions, carrots, and garlic.
- Saute until the onions are translucent, about 15 minutes.
- Add the tomatoes and the chicken broth then raise the heat to bring the mixture to a simmer.
- Simmer the soup for 20 minutes.
- Remove the soup from the heat and blend using either an immersion blender or a standard blender.
- Once the soup is smooth, add the cream and stir until incorporated.
Making the Parmesan Lace
- Preheat the oven to 400ºF.
- Make 4 mounds of the cheese at least 2 inches apart on a silicone lined baking sheet. (Parchment paper can also be used, but the silicone liner is recommended.)
- Pat the cheese down slightly.
- If using the red pepper flakes, sprinkle a pinch over each cheese mound.
- Then place the baking sheet in the oven and bake for about 5 minutes until melted and golden brown.
- Let cool then carefully lift off of silicone sheet to serve.
Serving the Soup
- Divide the soup between 4 bowls.
- Lay a Parmesan crisp on top and sprinkle with the basil. See how it looks like lace?!
Gr8 Do Ahead Tips:
- The soup can be made a day ahead of time up through the blending. Refrigerate covered. When ready to serve, reheat gently and stir in the cream.
- The Parmesan crisps can be made early in the day. Separate with waxed paper and seal in a container until ready to serve.