Tomato Bisque With Croutons And Cheese

• 16 1/2-inch thick French bread baguette slices
• olive oil
• 1/4 c. plus 2 Tbsp. (3/4 stick) unsalted butter
• 2 large tomatoes, chopped
• 1 carrot, peeled and coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 (28 oz.) can crushed tomatoes with puree
• 3/4 c. tomato juice
• 3 Tbsp. tomato paste
• 2 Tbsp. golden brown sugar
• 1/4 tsp. white pepper
• 1/2 lb. mushrooms, sliced
• 1/2 Tbsp. chopped fresh parsley
• 1/2 tsp. chopped fresh oregano or pinch of dried, crumbled
• 1/2 tsp. chopped fresh basil or pinch of dried, crumbled
• 1/2 tsp. chopped fresh thyme or pinch of dried, crumbled
• 1 c. whipping cream
• 2 c. (about) chicken stock or canned low-salt broth
• 4 oz. Mozzarella cheese, shredded
• 8 thin slices Provolone cheese

1. Preheat oven to 400u0b0.
2. Place bread slices on heavy large cookie sheet.
3. Brush both sides of bread with oil.
4. Bake until golden brown, about 10 minutes; cool.

baguette slices, olive oil, butter, tomatoes, carrot, celery stalk, onion, garlic, tomatoes, tomato juice, tomato paste, golden brown sugar, white pepper, mushrooms, parsley, fresh oregano, fresh basil, thyme, whipping cream, chicken, mozzarella cheese, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112277 (may not work)