Tomato Soup with Cheese Croutons

2 tablespoons (30ml) olive oil

2 tablespoons (28g) butter

1 large onion, chopped

1 large carrot, chopped 

4 garlic cloves, chopped

2 teaspoons dry Italian herbs

1/2 teaspoon red pepper flakes

1 bay leaf

1 28oz can (795g) San Marzano tomatoes

2 cups (480ml) chicken or vegetable broth

1/4 cup (60ml) heavy cream

salt and pepper to taste

1. melt olive oil and butter. Add onions and carrot and cook until softened. Add garlic, seasoning and red pepper flakes and sauté. Add salt

2. pour the canned tomatoes, add the bay leaf and chicken broth. Simmer for 20 minutes.

Remove bay leaf

3. transfer soup to a blender and mix until smooth 

4. return to saucepan,  stir in the cream and warm through

5. season with salt and pepper to taste

Cheese Croutons

1. cut one day old bread in cubes

2. in a bowl, mix the bread cubes with olive oil, italian herbs and salt

3. place on a cooking sheet and bake at 375°F (180°C) for about 8 minutes

4. sprinkle with parmesan cheese and return to oven for 2 minutes