tomato soup with parmesan crisps

This winter is kicking my butt.  I don’t think I’m alone on this one.  I think a great many folks in the northeast have had it up to here with this winter.  Between the sub-zero temps and the layers and layers of snow piled up on one another, I’m just over it.  This week we had a run-in with a giant icicle.  It formed on the corner of our house and wrapped itself around a wire connected to our home.  I was worried that it might pull the wire down and wasn’t exactly sure of the function of said wire.  On top of that, it was hanging right over the path from our house to our car port and I wasn’t too keen on having to walk through there everyday with the giant ice dagger hanging precariously over our heads.  As the temperature climbed into the 40s this week, I hoped that a little melting would drop the icicle to the ground.  However, I arrived home from work one afternoon to see that it had indeed detached from the house and just slid down the wire, to hang even more precariously over our yard.  Seriously, this crap always happens when Michael is out of town.  Fortunately, the icicle met it’s maker at the hands of my dad and a shovel.


All this dreary, cold, gray weather has made me crave tomato soup.  I’m not sure why.  I never liked tomato soup as a kid and have only recently learned to like it, but with a grilled cheese sandwich, I do quite enjoy a nice, creamy bowl.  The only problem is that I don’t eat grilled cheese anymore, so I had to come up with an acceptable alternative.  Enter parmesan crisps.  They couldn’t be simpler.  Sprinkle a thin layer of shredded parmesan cheese (not the powdered kind) onto a cookie sheet lined with parchment paper (don’t even think about skipping the parchment) and bake it until it’s nice and brown.  As it cools it will get crispy.  They can be dipped into the soup or crumbled in like croutons.  I can’t wait to try these on top of some nice French Onion!

tomato parm

I found this tomato soup recipe on Pinterest and tweaked it ever so slightly.  It is really easy and very good.  I recently purchased an immersion blender (how did I ever live without one?) and used that to blend everything to a smooth consistency.  I also used my home made chicken bone broth instead of store bought stock.  I think I’ve made about 3 batches of this in the past month, but I’m not sick of it yet.  Give it a try this weekend!

Creamy Tomato Soup

  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 (28 oz.) cans tomatoes (whole, diced, it doesn’t matter)
  • 3 cups chicken stock
  • salt and pepper, to taste
  • 1/2 cup half and half or heavy cream


In a large pot, over medium heat, melt the butter.  Saute the chopped onion in the butter until it is translucent.  Add the tomatoes and chicken stock to the pot and bring to a simmer.  Season with salt and pepper.  Blend with an immersion blender to desired consistency. (I like mine to have some texture.)  You could also use a regular blender if you don’t have a hand-held.  Before serving, stir in the cream and heat through.  At any point, you could also add in any other herbs, spices, or seasonings that make you happy.

This post is linked to Our Sunday Best @ Momnivore’s Dilemma.