Tomato and Red Bell Pepper Soup with Parmesan Chips

Parmesan Chips

Step 1: Preheat the oven to 400-degrees F (200-degrees C). Line a baking sheet with parchment paper. Crush the chili flakes and fennel seeds using a pestle and mortar and mix with the Parmesan cheese.

Step 2: Dollop spoonfuls of the mixture on the baking sheet to create 6 Parmesan chips. Space them somewhat apart because they will spread. Slide the sheet into the center of the oven and bake for 4 minutes until the cheese has melted and the edges have begun to go brown. Remove from the oven and let cool completely on a wire rack (leaving them still on the parchment paper, so as not to droop and spill, preventing from loosing its shape).

Soup

Step 3: Place the pepper pieces skin-side up on a baking sheet and bake on the top shelf of the oven for 10 - 15 minutes until the skin begins to blister and turn black. Remove from the oven, cover with a clean, wet dish towel, and let cool slightly.

Step 4: Meanwhile, add the olive oil to a pan over medium-heat and sweat the onion for 2 minutes. Add the peeled tomatoes to the pan along with the vegetable stock, break up the tomatoes while in pan with a wooden spoon or with your hands (be sure to make sure that they are submerged in the stock to prevent them frown squeezing out juice and seed all all over the place. Add the rosemary and basil and bring to a boil uncovered. Simmer for about 8-10 minutes.

Step 5: Pull the skin off the pepper and add the peeled pieces to the pan. Blend with a hand blender, return to a boil, and season to taste with salt and pepper.

Step 6: Serve in two deep bowls, each one topped with 1 tablespoon creme fraiche or sour cream and serve with the Parmesan chips garnished at the edge of the soup.