Tomato Soup with Parmesan Crisps
Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
BEER PAIRING
Pair with a Shandy, like Leinenkugel’s® Summer Shandy®
Weiss beer brewed with honey and lemonade flavor
The fresh lemon character of Leinenkugel’s® Summer Shandy® brightens up this savory soup.
This pairing is almost like finishing a dish with a fresh squeeze of lemon! The Shandy livens up our deeply satisfying and savory soup. And with an unexpectedly delicious contrast between the beer and the salty parmesan crisp, there’s another layer of complexity…which means it’s another level of delicious.
INGREDIENTS
Tomato Soup
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, peeled and crushed
2 pounds ripe tomatoes, quartered
4 cups chicken stock
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup Parmigiano Reggiano cheese, grated
½ cup heavy cream
1 tablespoon fresh basil, chopped
½ tablespoon fresh thyme, chopped
Parmesan Crisp
¾ cup Parmigiana Reggiano, shredded
PREPARATION
STEP 1
In a large 6-quart pot, heat oil over medium-high heat. Add onion, and garlic and sauté for 5 minutes until onions have softened. Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
STEP 2
Transfer to a blender (you may have to work in batches) and puree until blended and smooth. Return the soup to the pot over low heat and stir in cheese, cream, and herbs. Taste and add salt and pepper, if needed.
STEP 3
Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle. Bake for 5 to 8 minutes until lightly golden. Allow to completely cool then carefully peel off of the mat. Serve with each serving of soup.
Ingredients
INGREDIENTS
Tomato Soup
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, peeled and crushed
2 pounds ripe tomatoes, quartered
4 cups chicken stock
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup Parmigiano Reggiano cheese, grated
½ cup heavy cream
1 tablespoon fresh basil, chopped
½ tablespoon fresh thyme, chopped
Parmesan Crisp
¾ cup Parmigiana Reggiano, shredded
Preparation
PREPARATION
STEP 1
In a large 6-quart pot, heat oil over medium-high heat. Add onion, and garlic and sauté for 5 minutes until onions have softened. Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
STEP 2
Transfer to a blender (you may have to work in batches) and puree until blended and smooth. Return the soup to the pot over low heat and stir in cheese, cream, and herbs. Taste and add salt and pepper, if needed.
STEP 3
Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle. Bake for 5 to 8 minutes until lightly golden. Allow to completely cool then carefully peel off of the mat. Serve with each serving of soup.
