This Low Carb Tomato Soup with Parmesan Crisps recipe is absolutely delicious. The recipe is fairly easy to make, even though it's made completely from scratch.
🥘 Ingredients
For the Tomato Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 3 cloves garlic peeled and crushed
- 2 pounds ripe tomatoes quartered
- 4 cups chicken stock
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmigiano Reggiano cheese grated
- ½ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped fresh thyme
For the Parmesan Crisps
- ¾ cup Parmigiana Reggiano cheese shredded
🔪 Instructions
Fresh tomatoes, onions, garlic and the right amount of fresh herbs.
Combine them in a blender and add cream to make a delicious soup.
While the soup is simmering, you can bake the crisps. They are made up of pure, delicious cheese!
Oh so good!
🥗 Side dishes
The soup and the Parmesan crisps are delicious. Fresh and savory.
But they taste even better paired with a seasonal cranberry flavored Shandy.
I served the soup and crisps as a meal and paired with the Shandy it was the perfect compliment to bring out the savory flavors of the fresh herbs in the soup and the salty crisps added a layer of complexity to the meal that was lacking without the Shady.
📖 Recipe
Tomato Soup with Parmesan Crisps
Ingredients
For the Tomato Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion - chopped
- 3 cloves garlic - peeled and crushed
- 2 pounds ripe tomatoes - quartered
- 4 cups chicken stock
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmigiano Reggiano cheese - grated
- ½ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped fresh thyme
For the Parmesan Crisps
- ¾ cup Parmigiana Reggiano cheese - shredded
Instructions
For the Tomato Soup
- In a large 6-quart pot, heat oil over medium-high heat.
- Add onion, and garlic and sauté for 5 minutes until onions are soft.
- Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
- Transfer to a blender (you may have to work in batches) and puree until blended and smooth.
- Return soup to the pot over low heat and stir in cheese, cream, and herbs. Add more salt and pepper as needed.
For the Parmesan Crisps
- While soup is simmering. preheat oven to 400 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle.
- Bake for 5 to 8 minutes until lightly golden.
- Allow to completely cool then carefully peel off of the mat.
- Serve a crisp with each serving of soup.
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