Tomato soup with Parmesan almond chips

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 5 tbsp olive oil
• 425 g tomatoes, chopped
• 1 tbsp tomato paste
• 1 chili pepper(s), dried, crumbled
• 400 ml vegetable stock
• 70 g Parmesan cheese in one piece
• 2 tbsp almond slivers
• ½ bunch basil
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Finely grate the Parmesan, mix with the almond slivers, and scatter 12 strips onto a baking sheet lined with baking paper. Flatten with a spoon until golden brown. Bake at 160°C for about 6 minutes, then set aside. For the basil sauce, wash the basil, shake dry, and puree with the remaining olive oil. Season with salt and lemon juice and set aside. Finely chop the onion and garlic clove. Put 2 tablespoons of oil in a saucepan and sauté the onion and garlic clove. Add the chopped tomatoes, tomato paste, and chili pepper, and sauté. Then add the vegetable stock, bring to a boil, and simmer over low heat for about 20 minutes. Purée the soup finely and season with salt and pepper. Serve garnished with the basil sauce and almond chips.