Creamy Tomato Soup with Parmesan Chips

Creamy Tomato Soup with Parmesan Chips

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

MISE EN PLACE

Earlier in the day:

  • Make the herb oil
  • Prepare the crostini
  • Make the Parmesan chips
Tags:
Veggie
Allergens:
Milk
•Rye
•Wheat
•Sulphites

The quantities provided above are averages only.

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

Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

¼ piece

Creamy tomato soup

(Contains Milk May be present Lupin, Mustard, Egg, Rye, Celery, Sulphites, Walnuts, Peanuts, Gluten, Fish, Wheat, Spelt, Barley, Kamut, Oats, Sesame, Almonds, Hazelnuts)

½ piece

White ciabatta

(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)

½ piece

Parmigiano Reggiano DOP

(Contains Milk)

5 g

Fresh basil, chives & flat leaf parsley

½ piece

Garlic

50 milliliters

Heavy cream

(Contains Milk)

4 milliliters

Crema di balsamico

(Contains Sulphites)

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)2752 kJ
Calories658 kcal
Fat51.9 g
Saturated Fat18.4 g
Carbohydrate36.2 g
Sugar4 g
Dietary Fiber2 g
Protein10.8 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
•Saucepan
•Spatula

Cooking Steps

1

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.
2
  • 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.
3
  • 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 untill golden-brown.
  • Allow the Parmesan chips to cool completely, before using a spatula to carefully remove them from the baking sheet.
4
  • 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.