Chunky Tomato Basil Soup With Parmesan Crisp

Ingredients

• 2 teaspoons olive oil
• 1 medium sweet onion
• chopped
• 2 (14 1/2 ounce) canspeeled diced tomatoes
• 1 (6 ounce) can tomato paste
• 4 cups vegetable broth (I use Savory Choice liquid broth concentrate in Vegetable) or 4 cups chicken broth (I use Savory Choice liquid broth concentrate in Vegetable)
• 13 teaspoon garlic powder
• 12 teaspoon ground black pepper
• 14 teaspoon Italian herb seasoning
• 14 teaspoon salt
• 14 cup fresh basil
• coarsely sliced
• divided
• 18 teaspoon red pepper flakes (or whatever you think a dash is)
• 13 cup 2% low-fat milk or 13 cup nonfat milk
• 1 tablespoon parmesan cheese
• 12 teaspoon cornstarch (optional)
• fresh parmesan cheese
• wedge (for Parmesan Crisp)

Instructions

1. In a medium-large (at least 4 quarts) saucepan, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent.
3. Add tomatoes, tomato paste, and broth.
4. Bring to a boil.
5. Add garlic powder, black pepper, italian herb seasoning, salt, and half of fresh basil.
6. Continue cooking at a light boil for about 10 to 15 minutes.
7. While soup is cooking, prepare Parmesan Crisps (see below).
8. Reduce heat to medium and add cheese, milk and red pepper flakes.
9. Simmer for an additional 5-10 minutes.
10. If you want the soup to be thicker, either continue cooking for another 10 minutes or add corn starch.
11. When you are satisfied with the thickness of the soup, add the reserved basil.
12. Serve in small bowls and top with a parmesan crisp.
13. ~~Parmesan Crisp~~.
14. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
15. Grate fresh parmesan cheese and form small, slightly flattened mounds of cheese on parchment paper.
16. Bake for 3-5 minutes or until golden brown.
17. Immediately remove parchment paper from baking sheet and transfer cheese rounds to a wire rack to cool completely (about 5 minutes) before eating.