Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Add
Whole Wheat Baguette (1)
to a large bowl. Drizzle
Extra-Virgin Olive Oil (30 mL)
over the bread and toss in
Parmesan Cheese (6 g)
,
Fresh Parsley (3 g)
, and
Garlic (2 cloves)
. Place croutons on a baking sheet and cook for 15 minutes or until golden brown.
Step 3
Add
Extra-Virgin Olive Oil (15 mL)
to a medium sauce pan. Over medium heat add
Garlic (2 cloves)
and cook for 1 minute.
Step 4
Add the
Crushed Tomatoes (1 can)
,
Crushed Red Pepper Flakes (as needed)
,
Granulated Sugar (1 pinch)
,
Salt (as needed)
, and
Dried Oregano (as needed)
. Bring to a slight simmer and cook for about 5 minutes stirring frequently.
Step 5
Stir in
Heavy Cream (30 mL)
and
Water (30 mL)
. Take the soup off the heat and add the
Fresh Basil (1 g)
. Sprinkle with croutons and serve.
