While the soup is simmering preheat the oven to 400F. Line a baking sheet with parchment paper and grate some Parmesan on the paper.
Use your hands to form a rectangular cracker from the grated Parmesan. Repeat the same steps three more times. You need to end up with 4 crackers. Then add some caraway seeds on top of the grated Parmesan.
Bake the crackers for 5-7 minutes or until the Parmesan is melted and bubbly. Cool off on the baking sheet and do not move the crackers until they are completely set. Once they are set they should peel off easily from the paper.
When the soup is ready blend it with a high speed or immersion blender.
Serve in 4 bowls, drizzle with cream and serve with the Parmesan crackers.