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Tomato soup in a white rimmed bowl topped with shredded basil and a parmesan crisp.
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5 from 1 vote

Tomato Soup with Parmesan Crisps

This looks fancy but is super easy for a weeknight supper. You probably have everything you need to make this!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: Parmesan Crisps, Tomato Soup, Tomato Soup with Parmesan Lace
Servings: 4 servings
Author: Anna

Special Equipment

  • Medium Saucepan
  • Immersion Blender or Blender
  • Baking Sheet
  • Silicone Baking Sheet Liner

Ingredients

  • 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

Parmesan Lace

  • 5 Tablespoons coarsely grated parmesan cheese
  • Red pepper flakes, optional

Instructions

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?!
  • Serve!

Notes

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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!