Preheat the oven to 180'C.
Grate the parmesan and place in a food processor with the rest of the biscuit ingredients. Pulse together until it forms a dough. Remove from the mixer and roll into a sausage shape. Wrap in clingfilm and secure the ends tightly. Leave to rest in the fridge until firm. Cut into 50mm discs and bake in the oven for 8 minutes.
Turn up the oven to 220'C. Roughly chop all of the ingredients for the soup and place in a roasting tray. Drizzle with honey and sprinkle with salt and paprika and roast for 20 minutes until everything starts to caramelize. Place in the food processor and blend until smooth, using the stock to achieve the correct consistency. Pass through a sieve and serve in a bowl with the parmesan biscuits.
«To make this the perfect summer soup you could chill it and serve it cold.»