- 20 minutes
- 25 minutes
- 6 sservings
- In a large 6-quart pot, heat oil over medium-high heat. Add onion, and garlic and sauté for 5 minutes until onions have softened. Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
- Transfer to a blender (you may have to work in batches) and puree until blended and smooth. Return the soup to the pot over low heat and stir in cheese, cream, and herbs. Taste and add salt and pepper, if needed.
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle. Bake for 5 to 8 minutes until lightly golden. Allow to completely cool then carefully peel off of the mat or parchment paper. Serve with each serving of soup.