alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Tomato Soup with Parmesan Crisps

Serves 4

    Share

    Roasted Tomato Soup with Parmesan Crisps

    A basic tomato soup has plenty of umami, but when you use roasted tomatoes, dried tomatoes, a whisper of soy sauce, and a crispy Parmesan accompaniment, each spoonful delivers considerably more. It’s comfort food taken to new heights. You can also press the easy button and garnish with a simple dusting of grated Parmesan or pecorino cheese.

    Advertisement

    Nutrition bonus

    Tomatoes, particularly the sun-dried variety, are laced with lycopene, an antioxidant linked to improved brain functioning.

    Roasting vegetables is a hands-off approach to making soup. Plus, it adds a smoky (more umami) element to the final dish.

    As with tomato soup, adding a touch of soy sauce to tomato-based pasta sauces can pump up the flavour.

    Advertisement

    Roasted Tomato Soup with Parmesan Crisps

    Ingredients

    • 1/2 cup (125 mL) sun-dried tomatoes (not oil packed)
    • 1 large red bell pepper, cored, seeded, and quartered
    • 1 medium yellow onion, peeled and sliced into 1 in (2.5 cm) wedges
    • 2 cups (500 mL) grape tomatoes
    • 3 whole garlic cloves, peeled
    • 2 tsp (10 mL) grapeseed oil or sunflower oil
    • Juice of 1/2 lemon
    • 1 Tbsp (15 mL) low-sodium soy sauce
    • 1/2 tsp (2 mL) hot paprika
    • 3/4 cup (180 mL) grated Parmesan cheese
    • Zest of 1 lemon
    • 2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried

    Nutrition

    Per serving:

    • calories166
    • protein11g
    • fat9g
      • saturated fat4g
      • trans fat0g
    • carbohydrates14g
      • sugars8g
      • fibre3g
    • sodium642mg

    Directions

    01

    In bowl, place sun-dried tomatoes and cover with 2 cups (500 mL) hot water; let soak for 30 minutes.

    02

    Heat oven to 400 F (200 C). Toss bell pepper, onion, grape tomatoes, and garlic cloves with oil. Spread out on rimmed baking sheet and roast until bell pepper and tomatoes are softened and onion has darkened, about 25 minutes. In blender container, place roasted vegetables, sun-dried tomatoes, 2 cups (500 mL) soaking liquid, 1 cup (250 mL) water, soy sauce, and paprika; blend until smooth.

    03

    Lower oven temperature to 350 F (180 mL). In small bowl, stir together Parmesan, lemon zest, and thyme. Line baking sheet with parchment paper or a silicone baking mat. Mound tablespoonfuls of cheese at least 2 in (5 cm) apart onto baking sheet and gently flatten out mounds with the back of a spoon, making sure rounds are not touching each other. Bake until cheese looks melted and golden around edges, about 5 minutes. Be careful not to burn cheese. Remove from oven; do not disturb until completely cooled and firm to the touch, about 20 minutes. Using thin spatula or knife, carefully lift crackers from baking sheet.

    04

    If needed, reheat soup in saucepan. Divide soup among serving bowls and serve with Parmesan crisps.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.