Fire-Roasted Tomato Basil Soup with Golden Parmesan Crisps

• 3 lbs ripe tomatoes, such as Roma or heirloom, for optimal flavor
• 5 tablespoons extra virgin olive oil, divided
• 2 teaspoons salt, or to taste
• 1 ½ teaspoons black pepper, freshly ground for best results
• 2 tablespoons butter, unsalted preferred
• 2 cups onion, finely chopped
• 6 garlic cloves, minced
• ½ teaspoon red pepper flakes, adjust to your preferred spice level
• 28 oz can of whole peeled tomatoes, undrained
• 2 cups fresh basil leaves, loosely packed and gently torn
• 1 teaspoon fresh thyme leaves, stripped from the stem
• 4 cups low-sodium fat-free chicken broth, or vegetable broth for a vegetarian option

For Parmesan Crisps:

• 3 oz Parmesan cheese, freshly grated from a block (not pre-grated), using the small-hole side of a box grater for fine texture
• black pepper to taste, freshly ground

1. Begin by pre-heating your oven to 400°F (200°C). Carefully halve the fresh tomatoes and, using a spoon, scoop out the seeds. In a large mixing bowl, combine the prepared tomato halves with 3 tablespoons of olive oil, the salt, and 1 ½ teaspoons of black pepper. Toss gently to ensure all tomato pieces are thoroughly coated. Arrange the seasoned tomato halves in a single layer on a large baking sheet. Roast in the pre-heated oven for 45 minutes. This roasting process caramelizes the tomatoes, intensifying their sweetness and adding a rich depth of flavor that is essential to this soup. While the tomatoes roast, you can use this time efficiently to prepare your other ingredients, such as chopping the onions, mincing the garlic, and gently tearing the basil leaves. Once roasted, remove the tomatoes from the oven and set them aside. Reduce the oven temperature to 300°F (150°C) to prepare for the Parmesan crisps.
2. In a large, heavy-bottomed pot or Dutch oven, combine the remaining 2 tablespoons of olive oil with the butter. Melt over medium heat. Once the butter is fully melted and shimmering, add the finely chopped onions, minced garlic, and red pepper flakes. Cook for 7-10 minutes, stirring occasionally, until the onions are softened and translucent and the garlic is fragrant. Be careful not to brown the garlic. Next, add the roasted tomatoes, the canned whole tomatoes (including their liquid), fresh basil, fresh thyme, and chicken (or vegetable) broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for 40 minutes. This simmering allows the flavors to meld beautifully and the ingredients to soften further, making the soup incredibly flavorful.
3. While the soup is simmering, prepare your delightful Parmesan crisps. Grate the Parmesan cheese using the small-hole side of a box grater. It is crucial to use freshly grated Parmesan from a block for the best texture and flavor – pre-grated cheese often contains anti-caking agents that prevent it from crisping properly. Line a baking sheet with parchment paper. Working in batches (typically 6 crisps per baking sheet, so you’ll do about 3 batches), make 18 small piles, each consisting of approximately 1 tablespoon of grated Parmesan cheese, onto the parchment paper. Ensure several inches of space between each pile to prevent them from merging as they melt and spread. With the back of a spoon, gently flatten each pile into an even, thin circle. Sprinkle freshly ground black pepper over each crisp to taste. Bake each tray on the middle rack in the pre-heated 300°F (150°C) oven for 6-7 minutes, or until the crisps are golden brown and perfectly crispy. Remove from the oven and let them cool on the parchment paper for a few minutes before carefully transferring them to a wire rack to cool completely. They will become even crispier as they cool.
4. Once the soup has finished simmering, it’s time to achieve that silky-smooth consistency. You have two excellent options for puréeing:

   Option 1 (Immersion Blender): If you own an immersion blender (one of my absolute favorite kitchen tools for convenience!), simply place it directly into the pot and blend until the soup is completely smooth and creamy. Be careful of splashes.

   Option 2 (Standard Blender): If using a standard blender, carefully pour the soup into the blender in batches. Do not overfill the blender, as hot liquids can expand and cause the lid to blow off. Secure the lid tightly, perhaps leaving a small vent for steam (and covering it with a kitchen towel), and blend until smooth. Return the puréed soup to the pot to keep warm.

   Taste the soup and adjust seasonings if necessary, adding more salt or pepper to your preference. Ladle the hot, fragrant soup into individual serving bowls. For the perfect finishing touch, place 2 crispy Parmesan crisps on top of each bowl of soup. Serve immediately and savor the harmonious blend of flavors and textures in this delightful homemade creation. Enjoy!