Time: 45 minutes
- 6 large tomatoes
- 330g cherry tomatoes
- 1/2 red onion
- 1 garlic clove
- 1 vegetable stock cube
- 500ml water
- Olive oil or butter
- Fresh parsley or basil
- 125g grated parmesan cheese
- Preheat your oven to 150C (300F).
- Fill a pot with water and bring to a boil. Boil the large tomatoes (with the stems) in the water for 5-7 minutes, until the skin starts to break. Drain the tomatoes and let cool.
- In the meantime, finely chop the onion and garlic. Put some olive oil or butter in the same pot you used for the tomatoes (remember to wipe it dry) and sauté the onions for a couple of minutes on a medium low heat until they become translucent. While the onion is sautéing, peel the large tomatoes, keeping the green parts with them.
- Add the garlic to the onion for a minute or two, being careful that it doesn’t burn. Add the tomatoes to the pot and let sauté for a bit.
- Dissolve the stock cube in the water (best to heat the water in a small pot or in a container in the microwave) and add to the tomatoes.
- Season with salt and pepper, cover and let simmer for 25 minutes.
- While the soup is simmering, place a piece of parchment paper on a baking tray and sprinkle the parmesan cheese on it, making little circles around 5cm (2inch) in diameter. Place in the oven and bake. You’ll have to keep an eye on the crisps so they don’t burn. If you notice them getting brown very quickly, turn down the temperature of the oven.
- Once the 25 minutes are up, blend your tomatoes (the green bits and all) with an immersion blender or a food blender. Return to the pot and add some more seasoning if needed. Take out the parmesan crisps out of the oven and carefully lift them from the parchment paper with a spatula or a knife.
- Serve the soup with some fresh parsley or basil leaves, and the crisps on the side.
Nutritional information (1 serving):
- Calories: 181
- Fat: 10g
- Cholesterol: 0g
- Sodium: 15.1mg
- Potassium: 513.5mg
- Carbohydrates: 7g
- Protein: 12.2g