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.
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 4|
|Calories from Fat: 249 (46%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 100.2mg||31 %|
|Sodium 1979.4mg||68 %|
|Potassium 785.6mg||21 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 47.5g|
|Protein 25.1g||36 %|
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Calories per serving: 545
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