Ingredients
- 1/4 cup extra-virgin olive oil
- 3/4 cup prechopped onion
- 1/3 cup chopped carrot
- 6 large garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 (15-oz.) cans unsalted fire-roasted tomatoes
- 1 cup organic vegetable broth (such as Swanson)
- 1/3 cup half-and-half
- 3/8 teaspoon kosher salt
- 1/2 cup whole-wheat panko (Japanese breadcrumbs)
- 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
Nutrition Information
- calories 326
- fat 20 g
- satfat 6 g
- Unsat 14 g
- protein 9 g
- Carbohydrates 28 g
- fiber 4 g
- sugars 11 g
- added sugars 0 g
- sodium 653 mg
- calcium 16 % DV
- potassium 7 % DV
How to Make It
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Heat olive oil in a large saucepan over medium-high. Add onion, carrot, and garlic; sauté 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.
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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 (to avoid splatters); blend until smooth, about 30 seconds.
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Heat a large nonstick skillet over medium-high. Combine panko, cheese, paprika, cumin, and red pepper in a bowl. Spoon about 2 tablespoons 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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