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Tomato soup with Parmesan biscuits



For the soup:

1 tbsp of olive oil

8 tomatoes, peeled and chopped

2 carrots, chopped

1 onion, chopped

bunch of basil

Tin of plum tomatoes

1 tbsp tomato paste

1.5 l of vegetable stock


For the Parmesan biscuits:

100 gr of Parmesan cheese

biscuit cutter




To make an easy job of peeling the tomatoes, pour boiling water over the tomatoes (enough to cover all tomatoes) and leave to stand for a minute. After this, the skin will come off easily.


Heat the olive oil in a pan. Add the chopped onions, carrots and torn basil leaves and sauté for 5-10 minutes. Add the chopped and tinned tomatoes plus tomato paste. Pour the vegetable stock in and leave to simmer for 20 minutes. Blend with a stick blender. Taste and season if required.


For the biscuits, pre-heat the oven to 200C. Blitz the cheese in a nutri-bullet or food processor (or grate). Put some baking paper or a baking sheet on a tray. Put the biscuit cutter on the paper and put some cheese in the shape, enough to comfortably cover the bottom. Lift the cutter and place elsewhere on the tray for another biscuit. Repeat until you run out of cheese (or space). Place in the oven and bake for about 10 minutes or until the cheese has melted and is turning golden. When you take them out the oven the biscuits may have run into each other a bit. You can reshape them gently with a knife. Leave to cool until they have set. Before serving, place them on some kitchen tissue to absorb excess fat.


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