Cut oranges in half and squeeze out the juice (should yield 350 ml). Peel and finely dice the onions and garlic clove.
Heat oil in a saucepan and sauté onions and garlic until translucent. Add tomatoes and orange juice. Season everything with pepper, cumin, salt and sugar. Simmer gently for 15 minutes with the lid on. 3.
In the meantime, mix Parmesan cheese and flour. Heat a frying pan without fat.
Pour 1 tbsp Parmesan-flour mix in each, spread a little and roast crispy chips, turning once to the other side. 4. crush soup, pass through a fine sieve and season again with salt, pepper and sugar. Serve with the Parmesan chips.
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