Roasted tomato soup with grilled corn
& parmesan crisps

Ingredients

For the soup :
– 1 kg (about 2.2 lbs) heirloom tomatoes (or any ripe tomatoes)
– 2 shallots
– 3 garlic cloves
– Olive oil
– Salt & freshly ground black pepper
– 50 ml (3 tbsp) boiling water
– 1 vegetable bouillon cube (or 1 tsp bouillon paste)
– A few fresh basil leaves

For the parmesan crisps :
– 70 g (¾ cup) grated Parmesan cheese

For the grilled corn :
– 140 g (1 cup) canned corn, drained
– 1 tbsp olive oil
– 1 pinch smoked paprika
– Salt & pepper

Instructions

1. Preheat your oven to 200°C (400°F). Rinse the tomatoes and cut them into quarters. Peel the shallots and garlic. Cut the shallots in half lengthwise. Arrange everything in a large baking dish, drizzle with olive oil, and season generously with salt and pepper. Roast for 45 minutes, or until soft and caramelized.

2. While the vegetables roast, heat a skillet over medium-high. Add the drained corn with a drizzle of olive oil and cook for 5–8 minutes, stirring often, until golden and slightly crispy. Season with smoked paprika, salt, and pepper. Set aside.

3. Make the parmesan crisps :
Reduce the oven temperature to 180°C (350°F). On a baking sheet lined with parchment paper, sprinkle the grated Parmesan into small piles or spread into a thin layer. Bake for 5–6 minutes, or until golden. Let cool completely, then break into pieces.

4. Transfer the roasted tomatoes, shallots, garlic, and all their juices to a blender. Add the boiling water, bouillon cube, and a few basil leaves. Blend until smooth. For a velvety finish, strain through a fine mesh sieve. Taste and adjust seasoning as needed.

5. Pour the soup into bowls. Top with a spoonful of grilled corn, a few shards of parmesan crisps, and some fresh basil leaves. Finish with a drizzle of olive oil and a crack of black pepper.