Oven Braised Tomato Soup

• 1 - 15 ounces can of whole tomatoes
• 1 - 28 ounces can of whole tomatoes
• 1 medium onion - chopped
• 1 large carrot - chopped
• 2 stalks of celery - chopped
• 3 cloves garlic - smashed and peeled
• 6 tablespoons Butter
• 1/2 teaspoon kosher salt
• 2 cups torn crusty bread pieces
• 3 tablespoons olive oil
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped basil

1. Preheat the oven to 350 degrees.
2. Add the tomatoes to a medium dutch oven. Using your hands or the back of a spoon, break up the whole tomatoes into smaller chunks.
3. Add the onion, butter, carrot, celery, garlic, and salt to the tomatoes. Stir to combine.
4. Cook the soup on the stove over medium heat until the butter is melted. Cover the dutch oven with a lid and transfer it to the oven. Braise the soup in the oven until the carrots have softened, about 45 minutes.
5. While the soup is braising, make the croutons. Heat 3 Tbsps of olive oil in a large skillet over medium heat. Add the torn bread pieces and season them with salt.
6. Toast the bread in the olive oil, stirring frequently, until all the pieces are golden brown and crispy. Remove from the heat and set aside
7. When the carrots are softened, use either an immersion blender or a regular blender to puree the soup. The immersion blender will leave the soup with a little more texture than a regular blender.
8. Taste and adjust the salt if necessary
9. Top the soup with the croutons, basil, and grated parmesan just before serving.

tomatoes, tomatoes, onion, carrot, stalks of celery, garlic, butter, kosher salt, bread pieces, olive oil, parmesan cheese, basil

Taken from food52.com/recipes/81101-oven-braised-tomato-soup (may not work)