Fresh tomato soup with parmesan crispsBy Chatelaine
A simple, fresh soup recipe, that tastes even better with our new take on croutons!
- 2 tbsp olive oil
- 2 large shallots , finely chopped
- 8 medium tomatoes
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp chopped fresh parsley
- HEAT olive oil in saucepan on medium. Add shallots and cook until soft.
- GRATE tomatoes (using a box grater and discarding skins); add to pan with sugar, salt and fresh pepper. Bring to a boil. Simmer for 5 min, then stir in parsley. Ladle into 4 bowls, topping each with a Lemon-Thyme Cheese Crisp.