Tomato Soup With Parmesan Croutons

• SOUP
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced Fine Or Grated
• 1 whole Onion, Finely Diced
• 3 whole Large Carrots, Peeled And Finely Diced
• 2 Tablespoons Tomato Paste
• 3 cans (28 Ounces Each) Whole Tomatoes
• 32 ounces, fluid Vegetable Or Chicken Broth
• 1 cup Water
• 1/2 cups Heavy Cream
• Salt And Pepper, to taste
• 2 Tablespoons Minced Fresh Parsley
• 2 Tablespoons Chopped Fresh Basil
• Croutons
• 1/2 whole Baguette, Sliced Into Rounds
• 1/2 cups Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish

1. In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
2. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
3. Serve soup with one or two croutons on top and a little bit of basil.
4. NOTE: Recipe can easily be halved!

soup, butter, olive oil, clove garlic, onion, carrots, tomato paste, tomatoes, chicken broth, water, heavy cream, salt, parsley, fresh basil, croutons, freshly shredded, fresh basil

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