Creamy Shrimp & Veggie Soup with Parmesan Crisps

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. If using frozen shrimp, place them in a colander and rinse under cold water to thaw slightly; drain well.
3. Dice the carrot and onion into small pieces and transfer them to a medium bowl.
4. Rinse and dice the celery, then add it to the bowl with the veggies; mince the garlic and add it as well.
5. Heat a medium saucepan over medium heat while you prepare the aromatics.
6. Add a little oil to the pan, then cook the vegetables with thyme, stirring occasionally, until they begin to soften, about 4–5 minutes.
7. Grate the parmesan and separate 1 tablespoon portions for crisps, arranging them in small piles on the parchment-lined sheet, spacing them apart.
8. Bake the parmesan piles in the oven until lightly browned and crisp, about 5–7 minutes; remove and cool.
9. Pour the broth into the saucepan with the vegetables, season with salt and pepper, bring to a boil, then simmer until the vegetables are tender, about 5 minutes.
10. Roughly chop the shrimp and add them to the soup; simmer until they are cooked through, about 3 minutes.
11. Cut the cream cheese into pieces and whisk into the soup until fully melted and smooth, about 3 minutes.
12. Divide the soup into bowls and plate with the parmesan crisps on the side.