Roasted Tomato Soup with Parmesan Crisps

Creamy roasted tomato soup with crunchy parmesan crisps.

INGREDIENTS

Roasted Tomatoes: - Grape tomatoes - Thyme - Olive oil - Salt & pepper - Sugar Soup: - Olive oil - Garlic - Shallots - Thyme - Chicken stock - Salt & pepper

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For the roasted tomatoes: Preheat oven to 450 degrees. Place tomatoes on a parchment or nonstick foil lined sheet pan & toss with olive oil, thyme sprigs, sugar, salt & pepper.

INSTRUCTIONS

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Roast for 15-20 minutes or until softened and just beginning to brown. For the soup: Heat a large pot or Dutch oven over med/high heat and add olive oil.

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Add shallots & garlic & cook until softened & golden, about 5 minutes. Remove the thyme sprigs & add the roasted tomatoes & their juices, the chopped thyme, chicken stock, salt & pepper to the pot.

Bring to a boil and reduce to a simmer and allow to cook, stirring occasionally for about 10 minutes. Remove from heat and puree until smooth with an immersion blender or in a blender.

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