Ingredients (serves 2)
For the soup :
– 1kg of tomatoes
– 2 shallots
– 3 garlic bulbs
– olive oil
– salt, pepper
– 50 ml water
– 1 vegetable bouillon cube
– a few basil leaves
For the parmesan crisps :
– 70 g of grated parmesan
For the corn :
– 140 g of canned corn (drained weight)
– olive oil, salt, pepper
– smoked paprika
Recette
1. Preheat your oven to 200°C.
2. Rinse the tomatoes then cut them into quarters. Peel the garlic and shallots, then cut them in half lengthwise. Add everything to a baking dish, season with salt, pepper, and a drizzle of olive oil, then roast for 45 minutes.
3. Rince and drain the corn kernels, then sauté them in a pan with a drizzle for about 5 minutes. Season with salt, pepper and a pinch of smoked paprika. Set aside.
4. When the tomatoes are ready, keep the oven on and lower the temperature to 180°C (to make the parmesan crisps).
5. Add the roasted tomatoes, garlic and shallots to a blender with their cooking liquid. Add 50ml of boiling water, the bouillon cube and a few basil leaves then mix everything together. (You can also mix it in a pot with an immersion blender). Optional : strain the soup through a sieve to have a silky and creamy texture. Salt and pepper to taste.
6. Make the parmesan crisps. Line a baking tray with baking paper, then add a thin layer of grated parmesan. Bake for 5 minutes until golden and crisp, then cool for 5 minutes. Break the cooked parmesan with your hands in order to form the crisps.
Serve your tomato soup topped with some sautéed corn kernels, parmesan crisps and a few basil leaves. Season with salt, pepper and a drizzle of olive oil.
