Creamy Tomato Soup with Homemade Croutons

Add olive oil into a medium saucepan. Over medium heat add the garlic and cook for one minute. Add the crushed tomatoes, red pepper flakes, salt, dried oregano, and sugar. Bring to a slight simmer and cook for about 5 minutes stirring frequently. Stir in heavy cream and water. Take the soup off the heat and add basil. Sprinkle with croutons and serve.

For the whole wheat cheesy croutons:
Preheat oven to 350 F. Add baguette cubes into a large bowl. Drizzle olive oil over the bread and toss in Parmesan cheese, parsley, and garlic. Place croutons on a baking sheet in a single layer and cook for 15 minutes or until golden brown.