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 (2 Tbsp)
over the bread and toss in
Parmesan Cheese (1 Tbsp)
,
Fresh Parsley (1 Tbsp)
, 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 (1 Tbsp)
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 (1/4 tsp)
,
Granulated Sugar (1 pinch)
,
Salt (1/8 tsp)
, and
Dried Oregano (1/4 tsp)
. Bring to a slight simmer and cook for about 5 minutes stirring frequently.
Step 5
Stir in
Heavy Cream (2 Tbsp)
and
Water (2 Tbsp)
. Take the soup off the heat and add the
Fresh Basil (1 Tbsp)
. Sprinkle with croutons and serve.
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