Tomato Soup with Croutons and Sour Cream

Step 1

In a pot, combine the 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes until slightly thickened and fragrant.

Step 2

While soup simmers, cut the 2 bread slices into 1/2-inch cubes. Heat 2 tbsp olive oil in a skillet over medium heat, add the bread cubes, and toast for 5-7 minutes, stirring often, until golden and crisp.

Step 3

Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. If you don't have an immersion blender, carefully transfer to a regular blender in batches.

Step 4

Ladle the soup into bowls. Top each with a generous dollop of sour cream, a handful of croutons, and a sprinkle of parsley. Drizzle with the remaining 1 tbsp olive oil if desired.