Quick, quick, quick roasted tomato soup. This is love.
Preheat oven to 500ºF.
Toss the tomato wedges and garlic with the oil, smoked paprika and a pinch of salt and pepper on a rimmed baking sheet. Roast for 20 minutes.
Squeeze the garlic out of their skins and toss them into a food processor with the fire-roasted tomatoes and the roasted Romas. Blitz until pureed.
Pour pureed tomatoes into a saucepan and simmer until heated through, 10 minutes. Season with a pinch of salt and pepper.
In the meantime, heat a good nonstick pan over medium-low. Place the heart-shaped cookie cutter on the pan and sprinkle in 1/4 cup of the grated cheese, filling up the heart space. Once the cheese starts to melt and brown, remove the cookie cutter. Cook the cheese for about 1 minute. Flip and cook 1 more minute, until crisp. Remove from pan and set aside. Repeat 3 more times.
Serve tomato soup garnished with the Parmesan heart crisps and fresh basil.
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This was a hit, even with the guys! I used leftoners to make spaghetti sauce. Be warned, do not try to make the crisps unless you have a nonstick skillet.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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