Tomato Roasted Red Pepper Soup with Parmesan Crisps - alive magazine
And, of course, no day of eating red is complete without tomato-infused dishes, which brings the potent cancer-fighting antioxidant lycopene to the table.
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Cooking tools:
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- Parchment paper
- Silicone baking mat
- Measuring spoon
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- Thin spatula
- Chef's knife
- Serving bowl
- Measuring cup
- Cutting board
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- Ladle
- Can opener
- Kitchen timer
- Wooden spoon
Ingredients
- 1 Tbsp (15 mL) grapeseed oil or sunflower oil
- 2 leeks, thinly sliced
- 1/2 tsp (2 mL) salt
- 2 garlic cloves, thinly sliced
- 2 cups (500 mL) lower-sodium vegetable broth
- 1 - 28 oz (796 mL) can San Marzano tomatoes
- 1 cup (250 mL) sliced roasted red pepper
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) sweet smoked paprika
- 1/4 tsp (1 mL) black pepper
- 2 tsp (10 mL) honey
- Juice of 1/2 lemon
- 1 cup (250 mL) grated Parmigiano- Reggiano cheese
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