Roasted Tomato Soup with Parmesan Heart Crisps

You guys, where have I been? What on earth have I been doing my entire life? How has it taken me nearly 36 years to make fah-rickin’ PARMESAN CRISPS?

Oh right, I’ve been obsessed with trying to find the world’s best deep conditioning hair treatment. Well, and solving crimes. Der.

Parmesan Crisps are my new lover boy. My new Ryan Gosling. Even the burnt one. ESPECIALLY the burnt one. I’m sorry but burned cheese is so good and you know you’re nodding your head right now all, “SHE’S SO RIGHT.”

I’m going to start putting parmesan crisps on e-v-e-r-y-t-h-i-n-g. Like, I’m not even joking right now. 

And heart-shaped? On top of a roasted tomato soup? Seriously? YES.

I want to climb on top of that parmesan crisp like a raft and accidentally fall off and drown in the tomato soup. Which would be sad. BUT I COME BACK TO LIFE and climb back on top of the crisp raft and eat it AND the soup. And then I sit in the bottom of the bowl. Happy with what I’ve accomplished.

You need to make crisp rafts and drown in tomato soup. And you can. RIGHT HERE.

p.s. I miss Juliette Lewis.

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29 Responses to Roasted Tomato Soup with Parmesan Heart Crisps

  1. Cassie February 7, 2012 at 2:09 pm #
    I fell in looooove with parmesan crisps this summer. Sometimes I make them for a snack. I've never thought of them replacing Ryan Gosling, though. Good move!
  2. Gina @ Running to the Kitchen February 7, 2012 at 2:09 pm #
    So I clicked over to see how you made the parmesan crisps b/c yours look so much thicker than mine when I make them. What a freakin great idea to do it in a pan (not the oven) and fill the cheese into a mold so it doesn't spread. Genius. :) Last time I made them it was with tomato soup too. So delish!
  3. Julie @ Table for Two February 7, 2012 at 2:20 pm #
    cheesy goodness with tomato soup. ah-mazing. this looks delish and i would love to go on that cheesy raft with you! but i'd save you if you fell over :)
  4. Kathryn February 7, 2012 at 2:24 pm #
    I love parmesan crisps - we serve them with asparagus and a poached egg for a light lunch. Well, it's light until you eat your body weight in parmesan crisps.
  5. Alison @ ingredients, Inc. February 7, 2012 at 2:35 pm #
    wow love this!!! Right up my alley
  6. Heather (Heather's Dish) February 7, 2012 at 2:42 pm #
    Parm crisps are seriously the best ever...I just love the heart shapes though! Too cute
  7. DessertForTwo February 7, 2012 at 2:47 pm #
    Awwww you didn't have to do this just for me! Of course I'll be your Valentine! You're so sweet for asking! Is this thing on??
  8. Deborah February 7, 2012 at 3:01 pm #
    LOVE this!
  9. Erin February 7, 2012 at 3:06 pm #
    Such a cute idea making the crisps heart shaped.
  10. amy @ fearless homemaker February 7, 2012 at 3:07 pm #
    i love parmesan crisps + these look fantastic - i bet they're awesome with the tomato soup. oh, and the fact that they're hearts? adorable.
  11. Andrea the Kitchen Witch February 7, 2012 at 3:17 pm #
    Tomato soup, good! Parmesan crisps, great! Burned Parmesan crisps, AMAZING! I so agree, burned cheese is good stuff :) We fight over the burned parts here! This soup & crisp combo is to die for. If you figure out a way to actually float on the raft of Parmesan let me know how, I'd love to join you in a bowl of deliciousness like this!
  12. Ryan February 7, 2012 at 4:05 pm #
    OMG this looks delish! I love a chunky tomato soup and add cheese onto anything and I'm there!
  13. Natalie @ Cooking for My Kids February 7, 2012 at 4:13 pm #
    I have never made Parmesan crisps, but I certainly will now. Delicious! Watch The Firm and get a Juliette Lewis fix every single week. :)
  14. Averie @ Love Veggies and Yoga February 7, 2012 at 4:21 pm #
    Ok you just took Valentine's Day to new levels...adorable crackers!
  15. Lauren February 7, 2012 at 4:23 pm #
    Cheese makes the world go round in my mind!! Mmmm...
  16. Katrina @ Warm Vanilla Sugar February 7, 2012 at 5:01 pm #
    I need a whole lotta this!
  17. Deanna B. February 7, 2012 at 6:30 pm #
    I love parmesan crisps. Cheddar crisps are also delicious. And for the deep conditioner, have you tried the Moroccan Oil deep conditioner? I love it but I have to remember to towel dry my hair during my shower before I put it in. Or try "Its a 10" spray. Not a deep conditioner, but amazing nonetheless.
  18. Amanda @ Once Upon a Recipe February 7, 2012 at 6:36 pm #
    Ca-ute! Ryan Gosling, in edible form. YES.
  19. Jenni February 7, 2012 at 7:05 pm #
    Eat the soup before you eat the raft. That way you can focus on the eating instead of on the dog-paddling-while-eating. Just trying to help you out. I love tomato soup and make it often. Lots of times w/curry powder in it. And coconut milk. PS Hair One. It rocks.
  20. Krissy's Creations February 7, 2012 at 7:50 pm #
    I STILL haven't made Parmesan Crisps either. With how much you love, I think I need to jump on that ship now!
  21. Katie February 7, 2012 at 8:06 pm #
    I forgot about these little cutie faces! I made them when I first got married (you know, trying to be impressive and stuff) but they've been off my radar for far too long. I love you like a (heart shaped) parmesan crisp.
  22. Julia February 7, 2012 at 8:25 pm #
    I'd like a parmesan crisp cruise ship in a tomato soup ocean. The more the merrier. Of the crisps and soup, not of people. The'd steal my soup and then I bust a cap in their ass.
  23. Ali @ Gimme Some Oven February 7, 2012 at 8:26 pm #
    So cute! Totally share the Parmesan love :)
  24. Margarita February 8, 2012 at 12:52 am #
    I love the roasted tomatoes in addition to the canned ones. And the heart shaped parm crisps, adorable!
  25. Sini February 10, 2012 at 9:12 am #
    I love your sense of humour. You're great, Bev! And these crisps: they absolutely need to be made.
  26. Kristina February 11, 2012 at 3:12 am #
    Mmm, heart shaped makes everything better, and I didn't know it was possible with tomato soup and cheese! :)
  27. v August 17, 2013 at 8:39 am #
    I serve parmesan crisps as a garnish to risotto. But they never stay in shape; not that it matters. They taste the same no matter what the shape.


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