Roasted Tomato Soup with Parmesan Crisps

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.