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.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Tomato Soup with Parmesan Crisps https://www.730sagestreet.com/tomato-soup-with-parmesan-crisps/