Preheat oven to 400 degrees

Place 1 Tbs of Parmesan onto parchment paper lined baking sheet for each Parmesan Crisp leaving 2 inch space in between each one

Bake 5 minutes until edges of cheese are slightly browned

Remove from oven and place Crisps on paper towels to drain, set aside

Turn oven to 425 degrees

On the same parchment lined baking sheet add Roma Tomatoes, Cherry Tomatoes, Onion, Garlic, Carrots, sprinkle with Salt and Pepper, drizzle EVOO over everything

Bake 25 minutes

Let cool a bit, then add to a Vitamix or high speed blender

Pour Tomato puree into a large pot and turn heat to med/high

Add Vegetable Broth and Basil leaves

Bring to a simmer, stir occasionally for 3-5 minutes to let the flavor of the Basil set in

With an immersion blender carefully blend the Basil in the soup until creamy

Taste and add more Salt or Pepper if desired

Serve with Parmesan Crisps

Enjoy!