Creamy Tomato Soup with Cheesy Garlic Bread Croutons

1.For the Soup: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.

3.Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a simmer, then reduce the heat to low, cover partially, and let it cook for 15 minutes to allow the flavors to meld.

4.Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Return the soup to the pot if necessary.

5.Stir in the heavy cream and the optional sugar. Heat gently over low heat until warmed through; do not boil. Season generously with salt and pepper to taste.

6.For the Croutons: Preheat your oven to 190°C (375°F). In a small bowl, mix the softened butter, minced garlic, dried parsley, and a pinch of salt until well combined.

7.Spread the butter mixture evenly over the bread cubes on a baking sheet.

8.Bake for 8-10 minutes until the bread is lightly golden and toasted.

9.Remove the baking sheet from the oven, sprinkle the shredded cheese evenly over the croutons, and return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.

10.To Serve: Ladle the hot creamy tomato soup into bowls. Top generously with the cheesy garlic bread croutons and garnish with fresh basil leaves. Serve immediately as a comforting lunch course.