Tomato Soup with Croutons

Ingredients:

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creamier soup)

For the Croutons:

• 2 cups cubed bread (day-old bread works well)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt, to taste

Instructions:

1. Prepare the Soup:
   • In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
   • Add the canned tomatoes (with their juice) and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
   • Use an immersion blender to purée the soup until smooth. Stir in sugar if using, and season with salt and pepper. For a creamier texture, add heavy cream and heat through.
2. Make the Croutons:
   • Preheat your oven to 375°F (190°C).
   • Toss the bread cubes with olive oil, garlic powder, and salt. Spread them on a baking sheet.
   • Bake for 10-15 minutes, or until golden and crisp.
3. Serve:
   • Ladle the hot soup into bowls and top with homemade croutons. Garnish with freshly chopped herbs if desired.