Tomato Soup With Cheese Crisps Tomato Soup With Cheese Crisps

Tomato Soup With Cheese Crisps | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Jim Norton

A delicious comfort soup for those cold, winter days.

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 servings

Ingredients

Cheese Crisps:

Method

In Dutch oven or large heavy-bottomed saucepan, melt butter over medium-high heat; sauté onion and celery, stirring often, until softened and beginning to brown, 4 to 6 minutes. Add garlic, turmeric, salt and pepper; cook, stirring constantly, for 30 seconds. Stir in broth, tomatoes, tomato paste and honey; cover and bring to boil. Reduce heat to medium; simmer, uncovered, stirring occasionally, for 10 minutes.

Cheese Crisps: Preheat oven to 400°F. Line large baking sheet with parchment paper. Wrap rolling pin with paper towel. 

While soup is simmering, spoon cheddar by heaping 1 tsp onto prepared pan. Bake just until melted, about 2 minutes; remove from oven and sprinkle with chives. Continue to bake until cheese is crisp and beginning to brown around edges, 3 to 4 minutes. Working quickly, carefully transfer hot crisps onto prepared rolling pin; let cool completely. 

In blender, purée soup, working in batches if necessary, until smooth. Divide among serving bowls; swirl in sour cream and sprinkle with chives. Serve with Cheese Crisps.

Test Kitchen Tip: If you want to brighten the soup’s flavour, add red wine vinegar, a teaspoon at a time, before serving.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 822 mg
  • Sugars 13 g
  • Protein 9 g
  • Calories 225
  • Total fat 13 g
  • Potassium 661 mg
  • Cholesterol 35 mg
  • Saturated fat 8 g
  • Total carbohydrate 21 g
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Tomato Soup With Cheese Crisps

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