Creamy Tomato Soup with Peppery Parmesan Crisps

By RoketJSquerl

Ingredients

• 3 tbsp olive oil
• 1 medium onion, chopped into 1/2" dice
• 4 cloves garlic, chopped
• 1 (28 oz) can of whole peeled tomatoes in juice, roughly chopped
• 1 C low-sodium chicken broth or vegetable broth
• 1/2 tsp sugar, plus more to taste
• Kosher salt and freshly ground black pepper
• 1/4 C heavy cream, or more to taste
• Parmesan Crisps
• 1 C shredded Parmesan cheese (fresh, not canned)
• pepper

Details

Preparation time 10mins
Cooking time 30mins
Adapted from myrecipereviews.com

Preparation

Step 1

Preheat oven to 375°. In a large saucepan or dutch oven, heat the oil over medium heat. Add the onion and cook for 7-8 minutes until translucent and slightly golden. Add the garlic and stir for about a minute.

Add the tomatoes, including the juice, along with the broth, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then reduce heat to medium-low and simmer gently until liquid reduces slightly, 12-13 minutes. Remove from stove and set aside to cool for a few minutes.

Prepare the parmesan crisps while letting the soup cool. Place a piece of parchment paper or Silpat baking mat on a cookie sheet. Take about a tablespoon of grated Parmesan and place on the mat, patting it down slightly to about a 3" circle. Sprinkle with a little pepper. Repeat with the rest of the Parmesan.

Bake in the oven for about 12-13 minutes, until melted and slightly turning brown (they will crisp up upon cooling). Remove from the oven and let sit for 3-4 minutes, until crisp and easily removed from the sheet.

While the Parmesan crisps are baking, pour the slightly cooled soup mixture into a blender (or food processor) and puree for 1-2 minutes until smooth. (**See Tip below), Add the cream and blend for 10 seconds more. Taste and see if it needs more salt, pepper, or sugar.

Divide the soup among bowls and serve with the Parmesan crisps.