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Tomato Soup & Asiago Cheese Crisps
Ingredients
  • 1 quart homemade tomato sauce or Pomi Tomato Sauce
  • 1 can coconut milk (no fillers or thickeners or gums)
  • 2 Tbs minced fresh basil
  • 1 Tbs honey
  • salt to taste
  • 1 cup shredded asiago cheese
Instructions
  1. Pour the coconut milk into a soup pot and heat on medium heat until the coconut fat melts and the milk is smooth.
  2. Add the tomato sauce, and bring to a gentle simmer.
  3. Add the honey, a pinch of salt, and the basil.
  4. Let simmer for 10 minutes until the flavors begin to blend.

  5. To make the Asiago Cheese Crisps

    Preheat the oven to 400 degrees F.

  6. While the soup is simmering, place a piece of parchment paper onto a baking sheet.
  7. Place small piles of cheese (about 1/8 to 1/4 of a cuonto the parchment lined baking sheet, leaving about an inch of space between each pile. The cheese will melt down and spread out.
  8. Place in the oven and bake for about 5 minutes or until lightly golden brown. Smaller piles of cheese may take less time to bake.
  9. Remove the crisps from the oven and remove the crisps from the pan onto a flat surface to let cool for a minute before serving. Once cool, you can gently break the crisps into smaller pieces depending on the desired size.
Recipe Notes

Garnish the soup with fresh basil, oregano, or freshly shredded cheese.