Creamy Tomato Basil Soup with Parmesan Crisps

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  • 2 lbs Roma Tomatoes halved
  • 1 lb Cherry or Grape Tomatoes
  • 1 medium Yellow Onion coarsely chopped
  • 8 Garlic Cloves
  • 46 small to medium Carrots coarsely chopped
  • 1/4 cup EVOO
  • 2 cups Vegetable Broth
  • 2 cups Basil leaves
  • Salt and Pepper to taste
  • 1 cup shredded Parmesan Cheese
  • Parchment Paper


  1. Preheat oven to 400 degrees
  2. Place 1 Tbs of Parmesan onto parchment paper lined baking sheet for each Parmesan Crisp leaving 2 inch space in between each one
  3. Bake 5 minutes until edges of cheese are slightly browned
  4. Remove from oven and place Crisps on paper towels to drain, set aside
  5. Turn oven to 425 degrees
  6. On the same parchment lined baking sheet add Roma Tomatoes, Cherry Tomatoes, Onion, Garlic, Carrots, sprinkle with Salt and Pepper, drizzle EVOO over everything
  7. Bake 25 minutes
  8. Let cool a bit, then add to a Vitamix or high speed blender
  9. Pour Tomato puree into a large pot and turn heat to med/high
  10. Add Vegetable Broth and Basil leaves
  11. Bring to a simmer, stir occasionally for 3-5 minutes to let the flavor of the Basil set in
  12. With an immersion blender carefully blend the Basil in the soup until creamy
  13. Taste and add more Salt or Pepper if desired
  14. Serve with Parmesan Crisps
  15. Enjoy!
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