- Fresh thyme leaves for garnish
- 1 tbs grated Parmesan cheese
- 1 cup low sodium tomato juice
- 1 can (28 ounces) peeled and diced tomatoes
- 1 tsp dried thyme
- 1 tsp granulated sugar
- 1 medium carrot, diced (about 1 cup )
- 1 medium onion, diced (about 1 cup )
- 1 stalk celery, diced (about 1 cup )
- 1/4 cup half and half
- 1/4 tsp ground black pepper
- 2 cans (14.5 ounces each) peeled, whole, no salt added tomatoes
- 2 tsp s extra virgin olive oil
- 3 tsp s unsalted butter
- 8 slices French baguette, cut 1/4-inch thick
1. In large saucepot, heat 2 teaspoons butter and oil over medium heat. Add carrot, onion, and celery, and cook 5 minutes, stirring frequently. Add whole tomatoes, diced tomatoes, tomato juice, thyme, sugar, and pepper. Heat to boiling over medium-high heat; reduce heat to a simmer. Partially cover and cook 30 minutes, stirring every 10 minutes to prevent sticking. Stir in half and half, and remove from heat.
2. Meanwhile, preheat broiler. Place bread slices on rimmed baking pan. Divide and spread remaining 1 teaspoon butter over bread slices, and sprinkle each with cheese. Broil 3 to 5 minutes or until tops are lightly browned.
3. In batches, transfer soup to blender and puree. Transfer pureed soup to large bowl before pureeing next batch.
4. To serve, ladle soup into individual soup bowls. Top each with Parmesan croutons and garnish with thyme leaves.