Roasted Tomato Soup with Parmesan Crisps
  • 1/2cup sun-dried tomatoesnot oil packed
  • 1 large red bell pepperquartered
  • 1inch medium yellow onionpeeled and sliced into 1wedges
  • 2cups grape tomatoes
  • 3 whole garlic clovespeeled
  • 2tsp grapeseed oil or sunflower oil
  • Juice of 1/2 lemon
  • 1 Tbsp low-sodium soy sauce
  • 1/2tsp hot paprika
  • 3/4cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2tsp fresh thyme
  1. In bowl, place sun-dried tomatoes and cover with 2 cups hot water; let soak for 30 minutes.
  2. Heat oven to 400 F. Toss bell pepper, onion, grape tomatoes, and garlic cloves with oil. Spread out on rimmed baking sheet and roast until bell pepper and tomatoes are softened and onion has darkened, about 25 minutes. In blender container, place roasted vegetables, sun-dried tomatoes, soaking liquid, 2 cups water, soy sauce, and paprika; blend until smooth.
  3. Lower oven temperature to 350 F. In small bowl, stir together Parmesan, lemon zest, and thyme. Line baking sheet with parchment paper or a silicone baking mat. Mound tablespoonfuls of cheese at least 2 inches apart onto baking sheet and gently flatten out mounds with the back of a spoon, making sure rounds are not touching each other. Bake until cheese looks melted and golden around edges, about 5 minutes. Be careful not to burn cheese. Remove from oven; do not disturb until completely cooled and firm to the touch, about 20 minutes. Using thin spatula or knife, carefully lift crackers from baking sheet.
  4. If needed, reheat soup in saucepan. Divide soup among serving bowls and serve with Parmesan crisps.
Recipe Notes

Each serving contains: 166 calories; 11 g protein; 9 g total fat (4 g sat. fat); 14 g total carbohydrates (8 g sugars, 3 g fiber); 642 mg sodium