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PREPARE CROUTONS AND SET ASIDE:.
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Slice 1 small French bread baguette (8 oz) crosswise into 1/4-in slices.
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Sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt.
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Place bread slices in a single layer on a large baking sheet.
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Bake in a 300 oven until toasted and golden brown (about 20 minutes).
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Serve croutons warm or at room temperature.
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MAKE SOUP:.
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In a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth.
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Bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes).
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To deglaze, add 3 tbsp water and stir to scrape browned bit free.
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Continue to cook, stirring occasionally, until mixture begins to brown again.
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Repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
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Add remaining 4 cups chicken broth.
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Stir to scrape browned bits free.
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Stir in tomato puree, basil, sugar, and white pepper.
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Bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min).
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Whirl mixture, a portion at a time, in a food processor or blender until smoothly pureed.
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Return to pan; bring to a simmer over medium heat.
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To serve, ladle into bowls and top each serving with 2 croutons.
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Pass remaining croutons.
