Tuesday, February 12, 2019

Basic Creamy Tomato Soup with Parmesan Crisp

I LOVE tomato soup and have been looking for a basic recipe.  Well, I found one from Chrissy Teigen's newest cookbook, "Cravings, Hungry For More".  The recipe is so basic that I usually have all the ingredients on hand so this recipe will be my go-to tomato soup.  In the summer I can see adding fresh basil when I can pick it fresh from my herb garden but now in the winter, it's perfect as is.  I usually make a grilled cheese sandwich to go along with tomato soup but these parmesan crisps are a perfect pairing.  They are delicate, crispy and so flavorful that I didn't even miss my usual grilled cheese sandwich!
Thanks, Chrissy!  Every recipe that I've made from your cookbooks have been delicious!

Servings: 4

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (28 oz) can of whole peeled tomatoes in juice, roughly chopped (use kitchen shears to cut the tomatoes right in the can)
  • 1 cup chicken broth
  • 1/2 teaspoon sugar
  • 1 teaspoon Kosher salt 
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream
  1. If making Parmesan Crisp preheat the oven 375.  In a large saucepan or dutch oven, heat the oil over medium heat.  Add the onion and cook, stirring, about 10 minutes until translucent and slightly golden.  Add the garlic and cook an additional minute.

  2. Add the tomatoes, including the juice, along with the broth, sugar, salt, and pepper.  Bring to a boil, then reduce heat to medium-low and simmer gently until liquid reduces slightly about 15 minutes.  Remove from stove and using an emulsion blender, blend until smooth.  Add the cream and blend a few seconds more.  Taste and season with more salt and pepper if needed.

  3. ***If using a blender or food processor, let soup cool slightly before pouring soup mixture into a blender (or food processor) and puree for 1-2 minutes until smooth.  ***Make sure to start out SLOW and leave a little vent so steam can escape from the blender.  Add the cream and blend for 10 seconds more.  Taste and see if it needs more salt or pepper.
  4. Divide the soup among bowls and serve with the Parmesan crisps.
*Adapted slightly from Chrissy Teigen's Cookbook,  "Cravings, Hungry for More".  

Parmesan Crisp

Ingredient:  Finely Grated Parmigiano-Reggiano cheese (use the real cheese not can) 

1 heaping tablespoon for every crisp.

*I could eat a whole pan of these but I'd say two per person is probably good.

Prepare the parmesan crisps while soup is cooking.  Place a piece of parchment paper on a cookie sheet.  Take a heaping tablespoon of grated Parmesan and place on the parchment paper, patting it down slightly to about a 3-4" circle.  
Bake in the oven for about 10-13 minutes, until melted and slightly turning brown (they will crisp up upon cooling).  Remove from the oven and let sit for 3-4 minutes, until crisp and easily removed from the sheet.  

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