Tomato Broth with Parmesan Croûtes and Chive Oil

Chive Oil: In blender, purée chives with oil until smooth. Line sieve with double thickness cheesecloth; strain oil mixture into measuring cup, pressing to extract as much as possible. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large saucepan, heat oil over medium heat; fry onion and garlic until softened, about 5 minutes. Add tomato paste and pepper; cook until slightly darkened, about 6 minutes. Add stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Strain through fine sieve into clean saucepan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours. Reheat over medium-low heat.)

Parmesan Croûtes: Using 2-inch (5 cm) star-shaped cookie cutter, cut 2 stars out of each slice of bread. Arrange on large rimmed baking sheet. Broil until golden, 1 to 2 minutes. Turn and top evenly with Parmesan cheese. Broil until golden, 1 to 2 minutes. (Make-ahead: Cover loosely with plastic wrap and store for up to 1 hour.)

Add tomatoes and lemon juice to soup; heat through until steaming. Ladle into bowls. Top each with Parmesan Croûte drizzle soup with Chive Oil.