Directions

1. To make the soup, melt butter in medium saucepan over medium heat. Add onions; cook 2 to 3 minutes, or until onion softens, stirring occasionally.
2. Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.
3. Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into saucepan. Remove from heat.
4. Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Alternatively, use an immersion blender.
5. To make the crisps, preheat oven to 400 degrees. Line the baking sheet with the silpat or parchment paper. Place a heaping tablespoon of parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle. Repeat with the remaining parmesan, placing the spoonfuls about 1 inch apart. Bake at 400 degrees for 3 to 5 minutes until golden and crisp. Allow to cool on the baking sheet before removing carefully with a spatula for serving.
6. To serve, dish-up soup 4 bowls with soup and garnish each serving with a parmesan crisp. Enjoy!