Homemade Tomato Soup with Croutons

Tomato Soup

7 large Beafsteak tomatoes, peeled

2T pesto

1/2 c chopped green peppers

1/2 onion chopped

8 oz chicken broth

2 whole garlic cloves

1 T Italian seasoning

1/2 crushed red pepper 

1/2 t salt

1/2 t black pepper

Bring to a boil for 10 minutes and simmer for 1 hour.  Using an emulsifier, blend all ingredients.  Strain through a sieve and add 1/2 cup of heavy cream (optional). Reheat and serve with homemade croutons.

Croutons

1/2 cup bread cubes 

1T Olive Oil

1/4 t Italian seasoning

1/4 t black pepper

Mix all together in a zip bag and marinate for 15-30 minutes Roast in a 425° oven for about 10 minutes (watch closely so they don't burn)

Nice and crispy:

I tossed them into the soup with a few chopped chives and it was delish!