Tomato Soup with Cheesy Croutons

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.

Add Extra-Virgin Olive Oil (1 Tbsp) to a medium sauce pan. Over medium heat add Garlic (2 cloves) and cook for 1 minute.

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.

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.