Smoky Tomato Soup With Parmesan Thyme Crisps | Oregonian Recipes

Ingredients

• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon thyme leaves (from 2 sprigs)
• For the Smoky Tomato Soup:
• 1 tablespoon safflower, grapeseed or other neutral oil
• 1 medium white onion, finely chopped (1 cup)
• 1 cup chopped, seeded roasted red bell pepper
• 3 cups lapsang souchong tea, brewed (2 bags or 1 tablespoon loose tea)
• 1 cup water
• 1 (28-ounce) can whole peeled tomatoes (I used San Marzano), with liquid
• 1 teaspoon kosher salt
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme