Tomato Soup

With some cold days coming up in this week's forecast it's the perfect time to think about tomato soup.  I found a copycat recipe for La Madeline's Tomato Basil Soup but I cut out the basil because it's not really my thing...but I DID add homemade croutons!  Let's get started.

You will need:
-two of those really big cans of crushed tomatoes (about 4 cups in all)
-1 cup of heavy cream
-1 stick of unsalted butter
-salt and pepper
-one loaf of bakery bread (Italian or French, just not a baguette)
-olive oil for drizzling

Start by pouring the cans of crushed tomatoes into a stockpot or Dutch oven and let it come to a simmer.  Let them simmer for 20-30 minutes. 

Preheat the oven to 375 degrees and get out a cookie sheet.  Cut the bread into rough one inch cubes and arrange on the cookie sheet.  (Does this remind anyone else of the beginning of bread pudding ?) 

I use my Misto sprayer but if you don't have one of those you can drizzle the olive oil over the tops of the bread cubes.  Then, season the cubes with salt and pepper or Italian seasonings.

Leave the cubes there and turn back to the soup.  Toss in the stick of butter so it can begin to melt. 

Then go back to bread cubes and put them into the oven for about 15 to 20 minutes (but start checking them at 10 because all ovens are different!).  The butter should be on its way to melting and once that has happened pour in the cream.

Stir this in along with the salt and pepper and maybe some of those Italian seasonings that you used on the bread?

Continue cooking until you're back to a simmer so all elements have a chance to come back up to a good, warm temperature.  While this is happening your croutons should be coming to a perfect toast.  Pull the croutons out of the oven and let them cool slightly before handling. 

Scoop the soup into bowls and top with croutons. 

Enjoy!

Adi