Tomato soup and grilled cheese sandwiches always bring my mind back to lazy lunches with my two baby boys. Seems like yesterday, y’all. So when I make this tomato soup with Parmesan crisps, I give a call over to my boys just to say howdy. They love that I’ve redesigned this recipe. Like me, they are eating healthier these days too. Good to know that mother and sons can still share this bowl of memories.
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1 onion, thinly sliced
- 3/4 teaspoon salt
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 3 cups water
- 1 cup grated Parmesan cheese
- 1 cup milk
- 1/3 cup chopped fresh basil
Directions
- In a large pot, melt the butter over medium heat. Add the onion and 1⁄4 teaspoon of the salt. Cover and cook over medium-low heat, tossing occasionally, until the onion is very tender, about 15 minutes.
- Stir in the tomatoes and water. Increase the heat to medium and simmer, uncovered, for 20 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Sprinkle 1⁄4 cup of the Parmesan into the skillet in an even, pancake-shape mound. Flatten the mound with the back of a spatula. Repeat with a second 1⁄4 cup of the cheese. Cook until the cheese is lacy and the edges and bottom are golden, 1 to 2 minutes. Carefully flip with a thin, flexible spatula. Cook until crisp and golden, about 1 minute. Transfer the crisps to a paper towel–lined plate. Repeat â¨with the remaining cheese. Let the crisps cool and then break them into bite-size pieces.
- Transfer the soup to a blender or food processor and puree until smooth (or use an immersion blender to puree right in the pot). Return the soup to the pot over medium heat. Stir in the milk and cook until hot. Ladle into bowls and top with the cheese crisps and basil.
Serves 4
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