Creamy Tomato Soup With Homemade Croutons

• 1 Tablespoon Extra Virgin Olive Oil
• 2 cloves Garlic, Peeled And Minced
• 28 ounces, weight Canned Crushed Tomatoes
• 1/4 teaspoons Red Pepper Flakes
• 1/8 teaspoons Salt
• 1/4 teaspoons Dried Oregano
• 1 pinch Sugar
• 1/8 cups Heavy Cream
• 2 Tablespoons Water
• 1 Tablespoon Basil, Thinly Sliced
• 4 cups Whole Wheat Multi-grain Baguette, Cut Into Medium Cubes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Grated Parmesan Cheese
• 1 Tablespoon Fresh Parsley, Chopped
• 2 cloves Garlic, Minced

1. Add olive oil into a medium saucepan. Over medium heat add the garlic and cook for one minute. Add the crushed tomatoes, red pepper flakes, salt, dried oregano, and sugar. Bring to a slight simmer and cook for about 5 minutes stirring frequently. Stir in heavy cream and water. Take the soup off the heat and add basil. Sprinkle with croutons and serve.
2. For the whole wheat cheesy croutons:
3. Preheat oven to 350 F. Add baguette cubes into a large bowl. Drizzle olive oil over the bread and toss in Parmesan cheese, parsley, and garlic. Place croutons on a baking sheet in a single layer and cook for 15 minutes or until golden brown.

olive oil, garlic, tomatoes, ubc, salt, ubc, sugar, heavy cream, water, basil, whole wheat, olive oil, parmesan cheese, fresh parsley, garlic

Taken from tastykitchen.com/recipes/soups/creamy-tomato-soup-with-homemade-croutons/ (may not work)