Tomato Soup with Parmesan Croutons

[charisstoma]

I'm more likely to just add whole tomatoes with Italian herb seasoning to a Campbell's tomato soup.

Tomato Soup with Parmesan Croutons ala Pioneer Woman
http://tasteerecipe.com/2016/09/14/5-scrumptious-soup-recipes-revealed-youre-gonna-want-to-look-here/7/

Ingredients
1 T Butter
1 T Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 T Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, Vegetable Or Chicken Broth
1 C Water
1/2 C Heavy Cream (milk)
Salt And Pepper, to taste
2 T Minced Fresh Parsley
2 T Chopped Fresh Basil

Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 C Shredded Parmesan Cheese
Fresh Basil, For Garnish


Instructions
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.

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.
Serve soup with one or two croutons on top and a little bit of basil.