1 (32 oz.) + 1 (15 oz.) can diced tomatoes with juice
1 (32 oz.) can crushed tomatoes
1.5 tbsp granulated sugar
1 tsp coarse salt plus more to taste
0.5 tsp ground black pepper
0.5 cup coconut milk, half and half or cream
6 tbsp olive oil
2 tsp garlic powder
pinch coarse salt
1 loaf sourdough or whole grain bread
0.25 cup shredded mozzarella cheese
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, 1 teaspoon 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 coconut milk, half and half or cream. Taste and adjust seasoning, if necessary.
Preheat oven to 400 degrees. 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.