Recipes and Serving Suggestions - Gourmet, Wheat, Gluten and Sugar Free Products - Gourmet Wafer Crisps

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Homemade Tomato Soup with Parmesan Crips

Source: Adapted from Food Network

2 cans Plain Diced Tomatoes
3/4 cup Olive Oil Salt and Pepper
1 cup Shredded Carrots (Optional) and/or
1 cup diced Red Pepper (Optional)
1 Onion, diced
2 cloves Garlic, diced
1 cup Chicken Broth
1 Bay Leaf
2 tbsp Butter
1/4 cup Fresh Basil Leaves, chopped
1/2 cup Heavy Cream (you can swap this out for 1/2 and 1/2 or 1% milk)

Preheat the oven to 450 degrees.
Drain the tomatoes, but keep the juice.
Spread the tomatoes (and Red Pepper) on a baking sheet and sprinkle with salt, pepper, and 1/4 cup olive oil and roast for about 15 minutes.
In a saucepan heat remaining oil over medium heat and add the carrot, onion, and garlic and cook until softened, about 10 minutes.
Add the roasted tomatoes, tomato juices, broth, bay leaf, and butter.
Bring to a simmer and keep it there until vegetables become very soft, about 15 minutes.
Add basil leaves and cream and puree with an immersion blender (you can pour into a regular blender if you don't have an immersion) and puree until smooth.
*If it is too thick, add a little more broth, I ended up adding about 1/4 cup more to thin it out some.

Garnish with Kitchen Table Bakers' Aged Parmesan Crisps either the Original or Mini Crisps. ENJOY...

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