This creamy, homemade tomato soup recipe is topped with fresh basil and homemade croutons.
Heat olive oil and butter in a large pot over medium high heat. Add in onion and saute until tender and caramelized. Add in garlic and cook for an additional minute.
Add in crushed tomatoes, vegetable broth, heavy cream, red pepper flakes and dried oregano. Bring to a simmer then cook for 2-3 minutes. Season with salt and pepper to taste. Puree the soup with a blender.
Preheat oven to 375F. Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with seasonings. Toss to coat all of the bread cubes in oil and seasonings.
Bake for 10 minutes stirring halfway or until golden brown.
Serve immediately with fresh parsley or basil, croutons and grilled cheese for serving if desired.