Tomato Alphabet Soup With Parmesan Crisps

1. 1

   Position a rack in the middle of the oven and preheat to 350.

2. 2

   Line 2 baking sheets with parchment paper or a silicone baking liner.

3. 3

   Sprinkle four 1/4-cup mounds of parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon.

4. 4

   Bake until golden-brown, 6 to 8 minutes.

5. 5

   Let cool for 30 seconds.

6. 6

   Using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes.

7. 7

   In a soup pot, heat the olive oil over medium heat.

8. 8

   Add the onion and carrot and cook, stirring, until softened, 5 to 7 minutes.

9. 9

   Add the vegetable broth and tomatoes, cover, and bring to a boil.

10. 10

    Using a blender, puree the soup with the butter.

11. 11

    In the soup pot, stir the pasta into the soup,and cook until al dente, Stir in 1 to 2 cups water, if desired.

12. 12

    Season with salt and pepper.

13. 13

    Ladle the soup into 4 mugs and top each with 2 parmesan crisps.

14. 14

    The parmesan crisps can be kept in an airtight container for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.