Tomato-Pesto Soup with Cheesy Garlic Bread Croutons

Recipe by The Gourmet RD

There's so much I can and want to say about this tomato soup. I just, I don't even know where to start.  But I do, because I am hungry and this delicious soup is calling

Ingredients

• 1½ tbsp olive oil ((divided))
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp dried basil leaves
• 1 tsp dried oregano leaves
• pinch crushed red pepper flakes or cayenne pepper
• 3 tbsp tomato paste
• 3 tbsp basil pesto
• 1 (32 oz.) + 1 (15 oz.) can diced tomatoes with juice
• 1 (32 oz.) can crushed tomatoes
• 1½ tbsp granulated sugar
• 1 tsp coarse salt plus more to taste
• ½ tsp ground black pepper
• ½ cup coconut milk, half and half or cream
• 6 tbsp olive oil ((divided))
• 2 tsp garlic powder
• pinch coarse salt
• 1 loaf sourdough or whole grain bread (cubed)
• ¼ cup shredded mozzarella cheese

Method

1. 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.
2. 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.

View the recipe instructions at The Gourmet RD