Faux-Fresh Tomato Soup

• 1 (8 ounce) French baguettes
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
• 1 teaspoon dry basil
• 14 teaspoon coarse salt
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 5 cups low sodium chicken broth
• 1 (15 ounce) can tomato puree
• 3 tablespoons dry basil or 13 cup cups chopped fresh basil
• 34 teaspoon sugar
• 12 teaspoon white pepper

1. PREPARE CROUTONS AND SET ASIDE:.
2. Slice 1 small French bread baguette (8 oz) crosswise into 1/4-in slices.
3. Sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt.
4. Place bread slices in a single layer on a large baking sheet.
5. Bake in a 300 oven until toasted and golden brown (about 20 minutes).
6. Serve croutons warm or at room temperature.
7. MAKE SOUP:.
8. In a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth.
9. Bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes).
10. To deglaze, add 3 tbsp water and stir to scrape browned bit free.
11. Continue to cook, stirring occasionally, until mixture begins to brown again.
12. Repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
13. Add remaining 4 cups chicken broth.
14. Stir to scrape browned bits free.
15. Stir in tomato puree, basil, sugar, and white pepper.
16. Bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min).
17. Whirl mixture, a portion at a time, in a food processor or blender until smoothly pureed.
18. Return to pan; bring to a simmer over medium heat.
19. To serve, ladle into bowls and top each serving with 2 croutons.
20. Pass remaining croutons.

baguettes, parmesan cheese, basil, salt, olive oil, onion, carrot, chicken broth, tomato puree, basil, sugar, white pepper

Taken from www.food.com/recipe/faux-fresh-tomato-soup-223494 (may not work)