Categories: Soup

Ingredients

• 1/4 cup olive oil
• 3/4 cup prechopped onion
• 1/3 cup chopped carrot
• 6 large garlic cloves, crushed
• 2 tbsp tomato paste
• 2- 15 oz. cans unsalted fire-roasted tomatoes
• 1 cup vegetable broth
• 1/3 cup half-and-half
• 3/8 tsp kosher salt
• 1/2 cup panko
• 2 oz. Parmigiano-Reggiano, finely grated
• 1/2 tsp paprika
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper

Directions

1. Heat olive oil in a large saucepan over medium-high. Add onion, carrot, and garlic; saute until onion is golden, about 5 minutes. Stir in tomato paste; cook 1 minute. Add tomatoes and broth; bring to a simmer. Cook 6 minutes. Stir in half-and-half and salt.

2. Place tomato mixture in a blender. Remove center piece from blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel; blend until smooth, about 30 seconds.

3. Heat a large nonstick skillet over medium-high. Combine panko, cheese, paprika, cumin, and red pepper in a bowl. Spoon about 2 tbsp panko mixture in a small mound in pan; repeat 3 times to form 4 mounds. Gently pat mounds with the back of a spoon to flatten into 3-inch discs. Cook until browned and crisp, about 2 minutes per side. Remove from pan; place on a wire rack. Repeat procedure 2 times to yield 12 crisps. Serve crisps with soup.

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