Tomato Alphabet Soup With Parmesan Crisps

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups shredded parmesan cheese (4 ounces)
• 1 tablespoon extra virgin olive oil
• 1/2 onion, chopped
• 1 carrot, chopped
• one 32-ounce container vegetable broth (4 cups)
• 1 (28 ounce) can crushed tomatoes
• 4 tablespoons butter, at room temperature
• 1/2 lb alphabet pasta
• salt and pepper

Recipe

• 1 position a rack in the middle of the oven and preheat to 350°. line 2 baking sheets with parchment paper or a silicone baking liner. sprinkle four 1/4-cup mounds of parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon. bake until golden-brown, 6 to 8 minutes. let cool for 30 seconds. using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes.
• 2 in a soup pot, heat the olive oil over medium heat. add the onion and carrot and cook, stirring, until softened, 5 to 7 minutes. add the vegetable broth and tomatoes, cover, and bring to a boil.
• 3 using a blender, puree the soup with the butter. in the soup pot, stir the pasta into the soup,and cook until al dente, stir in 1 to 2 cups water, if desired. season with salt and pepper.
• 4 ladle the soup into 4 mugs and top each with 2 parmesan crisps. the parmesan crisps can be kept in an airtight container for up to 2 days.