Tomato Soup With Crispy Capers, Fried Basil Leaves & Parmesan Crisps

By Carol Dudar - recipe & food styling

Photos By Jeff Coulson

Light on ingredients but rich in flavour, this tomato soup is sure to be a winner. Garnish with crispy capers and fried basil leaves.


(Serves 4)


clean cosmetic productsINGREDIENTS

  • 3 tbsp (45ml) unsalted butter
  • 3 shallots, chopped
  • 3 garlic cloves, chopped
  • 4 large basil leaves, chopped
  • 1 can (796ml) crushed tomatoes
  • 1 can (796ml) diced tomatoes
  • 1 cup (250ml) chicken (or vegetable) stock
  • fresh black pepper
  • 3 tbsp (45ml) extra virgin oil
  • 2 tbsp (30ml) salted capers, rinsed and dried
  • 3-4 small basil leaves per portion (16 for 4 people)


  1. Heat a large pot over medium heat, add the butter, onion, garlic and chopped basil leaves.
  2. Sauté until garlic and onions are translucent and fragrant.
  3. Add the cans of tomatoes, stock and bring to almost a boil.
  4. Turn heat down to low and simmer for 30-40 min, season with pepper.
  5. Meanwhile, heat the olive oil in a small saucepan over medium heat.
  6. Add the capers and small basil leaves when oil is hot.
  7. Fry capers and basil leaves until crispy.
  8. Gently blot the capers and leaves on paper towel and toss the capers in a little sea salt.
  9. Let the olive oil cool.
  10. Portion out the soup, and top each serving with a sprinkle of capers, 3-4 basil leaves and a drizzle of the reserved olive oil.

* TIP: Crispy capers and basil leaves can be made a few hours ahead of time. To make a vegetarian version, use vegetable stock or water instead of chicken stock.

Parmesan Crisps


  • 10 tbsp (150ml) grated Parmesan cheese
  • 1/2 tsp (2.5ml) fresh thyme leaves (optional)
  • fresh black pepper


  1. Preheat oven to 350 degrees
  2. On non stick or parchment lined baking sheet, make 2” (5mm) level circles using 1 1/2 tbsp (23ml) of grated cheese.
  3. Sprinkle a little thyme and black pepper on each cheese crisp.
  4. Bake for 6 min or until cheese is bubbling and lightly golden brown.
  5. Remove from oven, let cool enough to move from tray and transfer to cooling rack.
  6. Serve with soup.


  • Crisps can be made ahead of time, cooled completely and kept in an airtight container.
  • Can be rewarmed in the oven quickly at 200 degrees before serving if needed.