Sea Salt & Pepper Chip Tomato Basil Soup


Sea Salt & Pepper Chip Tomato Basil Soup

Serve up an exciting bowl of tomato basil soup with the robust flavour of LAY's Sea Salt & Pepper Flavoured Potato Chips crumbled on top. This soup needs 1 hour and 35 minutes to cook, but you only need about 15 minutes to prepare the fresh ingredients. The recipe makes enough to serve 6 to 8 people, but don't be surprised if your friends and family ask for seconds or thirds. This soup is the ideal lunch or dinner on a cold day and pairs perfectly with a warm grilled cheese sandwich.

Prep Time:
15 minutes
Cook Time:
1 hour 35 minutes


  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 255 g bag of LAY'S Sea Salt & Pepper Flavoured Potato Chips
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1L chicken broth
  • 1/4 cup basil leaves
  • 2 tablespoons thyme
  • 1 teaspoon red pepper flakes
  • 1 can of canned tomatoes (769ml)

How to make it:

  1. Preheat the oven to 200 degrees C.
  2. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper.
  3. Spread tomatoes on a baking sheet and roast for 45 minutes.
  4. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  5. Add the canned tomatoes, basil, thyme, and chicken stock.
  6. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  7. Bring to a boil and simmer uncovered for 40 minutes.
  8. Pass through a food mill fitted with the coarsest blade.
  9. Seasonings to taste.
  10. Crumble chips on top and serve.