Tomato Alphabet Soup With Parmesan Crisps

• 2 cups shredded parmesan cheese (4 ounces)
• 1 tablespoon extra virgin olive oil
• 12 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
• 12 lb alphabet pasta
• salt and pepper

1. Position a rack in the middle of the oven and preheat to 350.
2. Line 2 baking sheets with parchment paper or a silicone baking liner.
3. Sprinkle four 1/4-cup mounds of parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon.
4. Bake until golden-brown, 6 to 8 minutes.
5. Let cool for 30 seconds.
6. Using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes.
7. In a soup pot, heat the olive oil over medium heat.
8. Add the onion and carrot and cook, stirring, until softened, 5 to 7 minutes.
9. Add the vegetable broth and tomatoes, cover, and bring to a boil.
10. Using a blender, puree the soup with the butter.
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. Season with salt and pepper.
13. Ladle the soup into 4 mugs and top each with 2 parmesan crisps.
14. The parmesan crisps can be kept in an airtight container for up to 2 days.

parmesan cheese, extra virgin olive oil, onion, carrot, vegetable broth, tomatoes, butter, alphabet pasta, salt

Taken from www.food.com/recipe/tomato-alphabet-soup-with-parmesan-crisps-376752 (may not work)