Creamy Tomato Soup with Parmesan Crisps

Creamy Tomato Soup with Parmesan Crisps LIVE
Caitlin Bensel
Active time 20 min
Total time 20 min
Yield

Serves 4 (serving size: about 1 1/4 cups soup and 3 crisps)

We've turned our favorite part of a grilled cheese sandwich—when the cheese hits the hot pan and becomes a lacy, golden crisp—into a garnish for quick, creamy tomato soup. Grated Parmesan cheese melts and melds with crispy panko breadcrumbs in the skillet into silver dollar-sized crisps, then are flipped to brown on the other side. If you don’t have half-and-half, stir a spoonful or two of the pureed soup into yogurt until smooth, then stir that mixture back into the soup.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3/4 cup prechopped onion
  • 1/3 cup chopped carrot
  • 6 large garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2 (15-oz.) cans unsalted fire-roasted tomatoes
  • 1 cup organic vegetable broth (such as Swanson)
  • 1/3 cup half-and-half
  • 3/8 teaspoon kosher salt
  • 1/2 cup whole-wheat panko (Japanese breadcrumbs)
  • 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 326
  • fat 20 g
  • satfat 6 g
  • Unsat 14 g
  • protein 9 g
  • Carbohydrates 28 g
  • fiber 4 g
  • sugars 11 g
  • added sugars 0 g
  • sodium 653 mg
  • calcium 16 % DV
  • potassium 7 % DV

How to Make It

  1. Heat olive oil in a large saucepan over medium-high. Add onion, carrot, and garlic; sauté until onion is golden, about 5 minutes. Stir in tomato paste; cook 1 minute. Add tomatoes and broth; bring to a simmer. Cook 6 minutes. Stir in half-and-half and salt.

  2. Place tomato mixture in a blender. Remove center piece from blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth, about 30 seconds.

  3. Heat a large nonstick skillet over medium-high. Combine panko, cheese, paprika, cumin, and red pepper in a bowl. Spoon about 2 tablespoons panko mixture in a small mound in pan; repeat 3 times to form 4 mounds. Gently pat mounds with the back of a spoon to flatten into 3-inch discs. Cook until browned and crisp, about 2 minutes per side. Remove from pan; place on a wire rack. Repeat procedure 2 times to yield 12 crisps. Serve crisps with soup.