Tomato-Pesto Soup

1. 1

   For the tomato-pesto soup:

2. 2

   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 or cayenne pepper. Stir in tomato paste and pesto.

3. 3

   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.

4. 4

   Puree soup using a stick blender, until smooth. (If desired, 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.

5. 5

   For the cheesy garlic bread croutons:

6. 6

   Preheat oven to 400u00b0F.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.