Roasted red pepper and tomato soup with a parmesan crisp. Soup Recipe: - Roast chunks of 2 red peppers and 2 boxes of cherry tomatoes with 3 cloves of garlic in a little olive oil until soft and a little charred. Transfer to large pot. - Add veg stock - the amount you add depends on how thick you want the soup, so start with a small amount and add what you need. - Add herbs (i used dried basil and oregano) Bring to boil, then reduce heat and simmer for 10 mins. - With a hand blender, pulse the mixture until smooth. Add more water/veg stock if needed. - Add salt and pepper to taste, then simmer for another 10 mins. You're then ready to serve! Parmesan crisp Recipe: - Pre-heat oven to 400 degrees F. On silicone or parchment paper on top of a baking sheet, finely grate heaped piles of Parmesan cheese with enough space between the piles so the cheese can spread out (about 1/2 inch between them). - Pat down the piles of cheese slightly with the back of a spoon. - Place baking sheet in over and cook cheese for 3-5 mins or until golden brown. - Let cheese cool and remove from baking sheet. - Sit on top of soup and serve!
