Tomato Basil Soup With Cheesy Bread

Heat olive oil in a stock pot over medium-high heat and add onion. Saute onion until softened. Add garlic, red pepper flakes and rosemary and mix to combine. Add canned tomatoes with juice, stock and honey. Bring to a simmer then reduce heat to low and cook for 15-20 minutes.
Season soup to taste with sea salt and pepper.

If using an emulsion blender blend soup in the pot until smooth. If using a blender, remove soup from heat and allow it to allow to cool for 5-10 minutes. Then blend the soup in the blender, making sure to only fill the blender 1/4-1/3 full and work in small batches. Hold lid tight on the blender using a kitchen towel but be careful. If the blender is too full the hot soup will expand and force the lid off causing a mess. Pulse blender until soup is smooth then pour the pureed soup back into the pot. Repeat with remaining soup until all soup is pureed. Return soup pan over low heat and heat until warm.

Remove soup from heat and stir in basil.

Preheat oven to 450 F.

Place sliced baguette on cookie sheet. Spread mozzarella cheese and cheddar cheese evenly over baguette.

Place baguette in preheated oven and bake for 3-5 minutes or until cheese is bubbly and light brown.

Place soup in bowls and top with cheesy bread or serve bread on the side for dipping.