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Tomato and Basil Soup with Parmesan Cheese Crisps


• 3 pounds ripe plum tomatoes, cut in half lengthwise

• 1/4 cup olive oil

• 1 onion chopped

• 32 oz vegetable stock

• 1tsp sugar

• Fresh Gourmet Parmesan Cheese Crisps

• Salt and pepper


• Preheat the oven 400 degrees F.

• Place tomatoes on a baking sheet.

• Mix olive oil and toss the tomatoes.

• Add good amount of salt and pepper.

• Roast the tomatoes for 45 minutes.

• Heat olive oil in a medium pot and saute the chopped onion until softened.

• Add the oven roasted tomatoes including all the liquid, the vegetable broth, stir and simmer for 30 min.

• Blend, test seasonings and pour in a bowl.

• Top with Fresh Gourmet Cheese Crisps.



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