INGREDIENTS
1/3 cup
Carrot
6
Garlic cloves, large
3/4 cup
Prechopped onion
2 15 ounce cans
Tomatoes, unsalted fire-roasted
2 tbsp
Tomato paste
1 cup
Vegetable broth, organic
3/8 tsp
Kosher salt
1/2 tsp
Paprika
1/8 tsp
Red pepper, ground
1/4 cup
Olive oil, extra-virgin
1/4 tsp
Cumin, ground
1/2 cup
Panko, whole-wheat
1/3 cup
Half-and-half
2 oz
Parmigiano-reggiano cheese