Roasted Tomato Soup with Parmesan Crisps - alive magazine
A basic tomato soup has plenty of umami, but when you use roasted tomatoes, dried tomatoes, a whisper of soy sauce, and a crispy Parmesan accompaniment…
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Cooking tools:
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- Chef's knife
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- Measuring cup
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- Serving bowl
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Ingredients
- 1/2 cup (125 mL) sun-dried tomatoes (not oil packed)
- 1 large red bell pepper, cored, seeded, and quartered
- 1 medium yellow onion, peeled and sliced into 1 inch (2.5 cm) wedges
- 2 cups (500 mL) grape tomatoes
- 3 whole garlic cloves, peeled
- 2 tsp (10 mL) grapeseed oil or sunflower oil
- Juice of 1/2 lemon
- 1 Tbsp (15 mL) low-sodium soy sauce
- 1/2 tsp (2 mL) hot paprika
- 3/4 cup (180 mL) grated Parmesan cheese
- Zest of 1 lemon
- 2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried
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