Tomato Soup with Parmesan Croutons
INGREDIENTS
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SOUP
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1 Tablespoon Butter
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1 Tablespoon Olive Oil
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1 clove Garlic, Minced Fine Or Grated
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1 whole Onion, Finely Diced
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3 whole Large Carrots, Peeled And Finely Diced
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2 Tablespoons Tomato Paste
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3 cans (28 Ounces Each) Whole Tomatoes
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32 ounces, fluid Vegetable Or Chicken Broth
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1 cup Water
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1/2 cup Heavy Cream
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Salt And Pepper, to taste
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2 Tablespoons Minced Fresh Parsley
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2 Tablespoons Chopped Fresh Basil
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Croutons
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1/2 whole Baguette, Sliced Into Rounds
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1/2 cup Freshly Shredded Parmesan Cheese
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Fresh Basil, For Garnish
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