Tomato Soup Recipe

For the Soup:

Makes 24 Servings (Eat some today and tomorrow and freeze the rest)

• Heat the oil in a large soup kettle.  Add the onion.  When onions are translucent, add the garlic cook until fragrant, add the carrots, celery, tomatoes puree and chopped tomatoes.  Add the thyme, pesto and stock.
• Simmer for 30 to 40 minutes.  Adjust seasonings with Kosher salt and freshly ground black pepper.
• Insert an immersion blender or pour the soup into a regular blender.  Process until very smooth.

For the Croutons:

Preheat Oven to 375 F

• Homemade croutons may seem like a bit of work, when it seems so easy to open a package from the store, but I promise you, once you've tasted them, you will never buy another box!  The great flavor and texture of homemade croutons will surprise you.  So give it a go!  You won't be sorry.
• Cut the bread into ¼” to ½” cubes.
• In a large sauté pan, heat the butter and olive oil.  When melted, remove from heat and add garlic and parsley.  Mix thoroughly then add croutons.  When croutons are well‑coated, transfer to a baking sheet in a single layer and bake until golden brown.  Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.   Allow to cool BEFORE putting them in a bowl otherwise they will get soggy.