Creamy Tomato Soup with Parmesan Chips

Name: Creamy Tomato Soup with Parmesan Chips ready to heat | with crostini, herb oil & crema di balsamico
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: ½ piece Creamy tomato soup; 1 piece White ciabatta; 1 piece Parmigiano Reggiano DOP; 10 g Fresh basil, chives & flat leaf parsley; 1 piece Garlic; 100 milliliters Heavy cream; 8 milliliters Crema di balsamico; ½ sachet(s) Italian seasoning; 3 tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; to taste Salt and pepper

ready to heat | with crostini, herb oil & crema di balsamico

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MISE EN PLACE

Earlier in the day:

Make the herb oil
Prepare the crostini
Make the Parmesan chips

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Rogge

•Tarwe

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

¼ piece

Creamy tomato soup

(Contains: Melk (inclusief lactose) May be present: Lupine, Mosterd, Ei, Rogge, Selderij, Zwaveldioxide en sulfiet, Walnoten, Pinda's, Gluten, Vis, Tarwe, Spelt, Gerst, Kamut, Haver, Sesamzaad, Amandelnoten, Hazelnoten)

½ piece

White ciabatta

(Contains: Rogge, Tarwe May be present: Mosterd, Ei, Gluten, Sesamzaad, Melk (inclusief lactose), Noten, Soja)

½ piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

5 g

Fresh basil, chives & flat leaf parsley

½ piece

Garlic

50 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

4 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

¼ sachet(s)

Italian seasoning

Not included in your delivery

1.5 tablespoon

Extra virgin olive oil

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2574 kJ

Calories615 kcal

Fat46.9 g

Saturated Fat16.5 g

Carbohydrate36.7 g

Sugar4.7 g

Dietary Fiber2 g

Protein10.9 g

Salt3.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet with Baking Paper

•Spatula

•Grater

•Saucepan

Cooking Steps

You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.

Preheat the oven to 190°C.
Finely chop the fresh herbs.
In a small bowl, combine the fresh herbs with the extra virgin olive oil. Season to taste with salt and pepper.

Slice the ciabatta and transfer to a parchment-lined baking sheet.
In small bowl, combine the olive oil with the Italian seasoning. Spread this over the ciabatta.
Bake in the oven for 8 - 10 minutes
Peel the garlic and then rub it over the toasted ciabatta.

Grate the Parmigiano Reggiano.
Going 1 tbsp at a time, transfer the Parmigiano Reggiano to a parchment-lined baking sheet, so as to make individual circles.
Bake for 8 - 10 minutes or until golden-brown.
Allow the Parmesan chips to cool completely, before using a spatula to carefully remove them from the baking sheet.

Shortly before serving, heat the soup in a saucepan for 4 - 5 minutes over low heat. Stir occasionally so as to prevent the soup from sticking to the bottom of the pan.
Serve the soup in bowls. Drizzle with the cream, the crema di balsamico and the herb oil.
Garnish with the Parmesan chips.
Serve the crostini alongside.