Roasted Tomato Soup with Parmesan Crisps


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the tomatoes and remove any green parts. Peel the garlic cloves, carrot and onion. Roughly chop the zucchini, celery, carrot and onion.

Step 2Place everything in a baking tray and drizzle with olive oil. Season with salt and pepper.

Step 3Place in the oven and bake for 35 to 40 minutes, rotating the tray halfway to ensure even browning. Remove from the oven and transfer into a large soup pot.

Step 4Add the chicken stock (or vegetable stock) and bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 10 minutes. Take off the heat and let it cool down slightly before blending.

Step 5Meanwhile, make the parmesan crisps. Grate the Parmesan (or any Italian hard cheese). Line a baking tray with parchment paper or a baking mat and make 8 small heaps with plenty of space between them as the parmesan will spread while baking.

Step 6Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for about 8 minutes, or until light golden and crispy.

Step 7To puree the soup, use and immersion blender and process until smooth and creamy. Taste and season more if needed. Optionally, you can add 2 to 4 tablespoons of low-carb sweetener such as Allulose or Erythritol. Set aside.

Step 8Serve the soup with the parmesan crisps and some fresh basil. To store the soup, let it cool down and refrigerate for up to 5 days, or freeze in manageable portions for up to 6 months. The parmesan crisps can be stored at room temperature.