Tomato and basil soup with chilli and parmesan
Have a go at this 3-ingredient tomato soup by Kylie Millar. It’s bursting with flavour and is ready in next to no time.
Note: + cooling time
- 200g padron chillies
- 200g parmesan, finely grated
- 2 x 300g tubs Coles Kitchen Tomato & Basil Soup
Heat a frying pan over a high heat. Arrange the chillies in a single layer in the pan. Cook, turning occasionally, until the chillies are lightly charred. Transfer to a plate and set aside to cool slightly. Remove the stems and seeds from the chillies and tear into thirds.
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Spread the parmesan in a single layer on the lined tray. Bake for 5-7 mins or until golden brown. Set aside to cool. Break into pieces.
Heat the soup following packet directions. Pour into serving bowls and season with pepper. Top with the charred padron chillies and parmesan crisps.