Total Calories: 664
Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook for an additional 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, or until thickened. Place croutons in 4 soup bowls and ladle soup over top.
Place bread cubes in a large plastic zipping bag; set aside. Combine butter and seasonings; pour over bread. Mix well; arrange on an ungreased baking sheet. Bake at 350 degrees for 10 minutes; turn over and bake for an additional 5 minutes.
Tip: Nothing perks up the flavor of tomato soup like fresh basil! Keep a pot of basil in the kitchen windowsill and just pinch off a few leaves whenever they're needed.
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