Tuscan Tomato Soup

1. 1

   To make Parmesan crisps, heat oven to 400u00b0F. Line a baking sheet with parchment. Spoon Parmesan onto paper to form four even rounds. Bake 5-8 minutes, until melted and starting to bubble and brown slightly around edges. Remove and cool completely, until crisp.

2. 2

   To make the soup, in a large saucepan, heat oil on low. Cook onion 3-4 minutes, until tender.

3. 3

   Add garlic and chili. Cook, stirring, 1 minute. Stir in tomatoes; cook gently 3-4 minutes, stirring. Season to taste. Pour in stock; simmer 30 minutes.

4. 4

   Just before serving soup, add basil and bread, but don't stir. Turn off heat.

5. 5

   Ladle soup into bowls; serve with broken parmesan crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.