Tomato soup, is there any food that reminds us more of childhood? As baby boomers we grew up with Campbell’s Cream of Tomato Soup, and sometimes mom served it with grilled cheese sandwiches!
This recipe is one of my mom’s favorites. And the best thing about it is that it’s easy to throw together for a weeknight dinner. I bet you have all the ingredients in your pantry right now.
It’s even a little fancy with the Parmesan Lace! Okay, call them Parmesan Crisps if you must, but don’t you think Parmesan Lace sounds more elegant…And like a lot more trouble? They do sound like a lot of work, but they’re not!
Add this versatile recipe to your repertoire and the next time you want an elegant starter or an easy weeknight meal, grab a can of tomatoes, chop an onion and make this delicious dish!
Once the butter is melted, add the onions, carrots, and garlic.
Saute until the onions are translucent, about 15 minutes.
Add the tomatoes and the chicken broth then raise the heat to bring the mixture to a simmer.
Simmer the soup for 20 minutes.
Remove the soup from the heat and blend using either an immersion blender or a standard blender.
Once the soup is smooth, add the cream and stir until incorporated.
Preheat the oven to 400ºF.
Make 4 mounds of the cheese at least 2 inches apart on a silicone lined baking sheet. (Parchment paper can also be used, but the silicone liner is recommended.)
Pat the cheese down slightly.
If using the red pepper flakes, sprinkle a pinch over each cheese mound.
Then place the baking sheet in the oven and bake for about 5 minutes until melted and golden brown.
Let cool then carefully lift off of silicone sheet to serve.
Divide the soup between 4 bowls.
Lay a Parmesan lace on top and sprinkle with the basil.