Chunky Tomato Basil Soup With Parmesan Crisp

"This recipe is very easy to make and can be prepared in a hurry. In under an hour, we made the soup and ate the entire pot. It is great served with a grilled cheese with brie and caramelized onions. The red pepper flakes are strongly encouraged because they add a mild heat that makes the soup feel even more lovely and warm."
 
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Ready In:
35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a medium-large (at least 4 quarts) saucepan, heat olive oil over medium heat.
  • Add chopped onion and cook until translucent.
  • Add tomatoes, tomato paste, and broth.
  • Bring to a boil.
  • Add garlic powder, black pepper, italian herb seasoning, salt, and half of fresh basil.
  • Continue cooking at a light boil for about 10 to 15 minutes. While soup is cooking, prepare Parmesan Crisps (see below).
  • Reduce heat to medium and add cheese, milk and red pepper flakes.
  • Simmer for an additional 5-10 minutes.
  • If you want the soup to be thicker, either continue cooking for another 10 minutes or add corn starch.
  • When you are satisfied with the thickness of the soup, add the reserved basil.
  • Serve in small bowls and top with a parmesan crisp.
  • ~~Parmesan Crisp~~.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Grate fresh parmesan cheese and form small, slightly flattened mounds of cheese on parchment paper.
  • Bake for 3-5 minutes or until golden brown.
  • Immediately remove parchment paper from baking sheet and transfer cheese rounds to a wire rack to cool completely (about 5 minutes) before eating.

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