Chunky Tomato Basil Soup With Parmigiano Cheese Crisps

1. 1

   Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On baking sheet, place a heaping tablespoons of the grated parmigiano and flatten with your hand. Make parmigiano clusters 4 inches apart to allow for spreading. Bake for 5 minutes. Allow 30 minutes to cool.

2. 2

   Raise the oven to 450 degrees. Spread tomatoes, onions, and garlic onto a baking tray. Drizzle with olive oil and stir to coat. Season with sea salt and pepper. Roast for 20 to 30 minutes until caramelized.

3. 3

   Transfer the roasted tomatoes, onion and garlic mixture into a large pot including all the roasting liquid. Add chicken broth and red pepper flakes to pot. Bring to a boil and simmer, uncovered for 15 minutes. Add chopped basil leaves. Puree the soup with an immersion blender or in batches in a food processor until slightly chunky. Season with sea salt and pepper. The soup freezes well and can be reheated at a later time. Serve chunky tomato basil soup with Parmigiano cheese crisps.

* Per serving · 4 servings · Values may vary.