Prep Time: 20 minutes
Serves: 4


Roasted Red Pepper Tomato Soup

Spruced Up

2 440 ml containers Denninger’s Roasted Red Pepper Tomato Soup
2 tsp Denninger’s Truffle Pesto

Thaw 2 containers of soup. While the soup is thawing, make tuiles.

Heat soup to just before boiling, then reduce heat and simmer for 5 minutes. Pour into individual bowls. Finish with a dollop of Denninger’s Truffle Pesto and a drizzle of extra virgin olive oil. Serve with Beemster Cheese Tuiles.

Beemster Classic Tuiles

2 cups Beemster Classique, freshly grated

Heat the oven to 400oF. Line a baking sheet with parchment paper. Sprinkle cheese in small piles and press flat. Sprinkle lightly with fresh thyme leaves. Bake until the cheese melts and bubbles into lacy disks, about 5 minutes. Remove from the oven and shape quickly over a rolling pin. Store in an airtight container until serving.