Tomato and Mozzarella Soup with Parmesan Crisps

A comforting and creamy tomato soup enriched with fresh mozzarella, served alongside crispy Parmesan wafers for a delightful textural contrast.

Steps

1. Heat olive oil in a small pot over medium heat. Add the chopped onion and garlic, sauté until translucent. 2. Add the chopped tomato and cook for 5 minutes until softened. 3. Pour in the vegetable broth and add dried basil, salt, and pepper. Simmer for 10 minutes. 4. Remove from heat and blend the soup until smooth. 5. Return soup to low heat and stir in diced mozzarella until melted and creamy. 6. For Parmesan crisps, preheat oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan, flattening slightly. 7. Bake Parmesan crisps for 5-7 minutes or until golden and crisp. Let cool. 8. Serve the soup hot with Parmesan crisps on the side or as garnish.

1 large ripe tomato, chopped 1/4 cup fresh mozzarella, diced 1/2 small onion, finely chopped 1 garlic clove, minced 1 cup vegetable broth 1 tbsp olive oil Salt and pepper to taste 1/4 tsp dried basil 2 tbsp grated Parmesan cheese