Preheat oven to 350 degrees F (180 degrees C).
Add Whole Wheat Baguette (1) to a large bowl. Drizzle Extra-Virgin Olive Oil (2 tablespoon) over the bread and toss in Parmesan Cheese (1 tablespoon), Fresh Parsley (1 tablespoon), and Garlic (2 clove). Place croutons on a baking sheet and cook for 15 minutes or until golden brown.
Add Extra-Virgin Olive Oil (1 tablespoon) to a medium sauce pan. Over medium heat add Garlic (2 clove) and cook for 1 minute.
Add the Crushed Tomatoes (1 can), Crushed Red Pepper Flakes (1/4 teaspoon), Granulated Sugar (1 pinch), Salt (1/8 teaspoon), and Dried Oregano (1/4 teaspoon). Bring to a slight simmer and cook for about 5 minutes stirring frequently.
Stir in Heavy Cream (1/8 cup) and Water (2 tablespoon). Take the soup off the heat and add the Fresh Basil (1 tablespoon). Sprinkle with croutons and serve.