Ingredients

The following ingredients have 8 Servings
  • 1 ½ tablespoons olive oil
  • 1 small yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • Pinch crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 3 tablespoons basil pesto
  • 32 ounce + 15 ounce can diced tomatoes with juice
  • 32 ounce can crushed tomatoes
  • 1 ½ tablespoon granulated sugar
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ½ cup half and half or cream
  • 6 tablespoons olive oil
  • 2 teaspoons garlic powder
  • Pinch coarse salt
  • 1 loaf sourdough or whole grain bread, cubed
  • ¼ cup shredded mozzarella cheese

Instruction

  • Preheat the oven to 400 degrees.
  • Heat olive oil in a stock pot to medium heat. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Add dried basil, dried oregano and crushed red pepper flakes/cayenne pepper. Stir in tomato paste and pesto.
  • Bring heat to medium-high and add diced tomatoes and crushed tomatoes. Stir in sugar, salt and pepper. Allow to simmer for 20-25 minutes.
  • Puree soup using a stick blender, until smooth. Optional step: Send portions of soup through a fine mesh strainer, into a bowl, using a spatula to assist. Pour soup back into the pot. Stir in half and half or cream. Taste and adjust seasoning, if necessary.
  • In a large bowl, whisk together olive oil, garlic powder and salt. Place cubed bread into the bowl and toss to combine. Spread bread cubes out onto a large baking sheet. Bake for 8-9 minutes, until crispy.
  • Sprinkle cheese on croutons and bake for an additional 3 minutes, until cheese is melted and starting to brown. Serve as a garnish for tomato soup.