Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps

Homemade Tomato Soup with a hint of Basil served with Parmesan Crisps


The flavour of this soup takes me back to my childhood.  If I felt unwell the only thing I ever wanted to eat was a bowl of tomato soup....usually Heinz Cream of Tomato.  This soup is thick and warming but it only has the tiniest amount of fat in it. No butter, no cream...the parmesan crisps are optional but I love them....they will happily accompany so many other soups, salads and risottos...and are a complete doddle to make.

To serve 6

2½lbs really ripe tomatoes
2 carrots chopped
2 sticks of celery chopped
2 cloves of garlic minced
1 large onion diced
1 tsp dried oregano
few basil leaves
around 1pt of good chicken or vegetable stock
1tbsp Balsamic Vinegar
1 tsp freshly milled black pepper
seasoning to taste 
1 Dessertspoon of Rapeseed or Olive
Parmesan Crisps:-

for the parmesan crisps allow 1heaped tbsp of grated parmesan per crisp
line an oven tray with parchment paper and place the heaped tbsps of the cheese in piles leaving plenty of space between each pile
You can either bake them in a hot oven for just  2 or 3 minutes...keep your eye on them  
as soon as they start to bubble and turn colour take them out and leave to cool
I actually put mine under a hot grill....but don't leave them for second....watch them like a hawk they'll be done in a minute or 2...same applies leave them to cool and they will crisp up.
Then remove them from the paper

The Soup:-

In a large covered pan sweat the carrots, onions, celery & garlic in the oil
When almost tender add all the tomatoes continue to cook until they soften down
Add the oregano, pepper, the stock & Balsamic Vinegar
Simmer for around 15 minutes
Check the seasoning and blitz everything together until smooth adding a little chopped basil towards the end

Serve hot with the parmesan crisps and a garnish of basil leaves