Tomato-Pesto Soup

For the tomato-pesto soup:
Heat olive oil in a stock pot to medium heat. Add onion and saute 4–5 minutes, until soft. Add garlic and saute 30–60 seconds, until fragrant. Add dried basil, dried oregano and crushed red pepper flakes or cayenne pepper. Stir in tomato paste and pesto.

Bring heat to medium-high and add diced tomatoes and crushed tomatoes. Stir in sugar, 1 teaspoon salt and pepper. Allow to simmer for 20–25 minutes.

Puree soup using a stick blender, until smooth. (If desired, send portions of soup through a fine mesh strainer, into a bowl, using a spatula to assist.) Pour soup back into the pot. Stir in coconut milk, half-and-half or cream. Taste and adjust seasoning, if necessary.

For the cheesy garlic bread croutons:
Preheat oven to 400ºF.

In a large bowl, whisk together olive oil, garlic powder and salt. Place cubed bread into the bowl and toss to combine. Spread bread cubes out onto a large baking sheet. Bake for 8–9 minutes, until crispy.

Sprinkle cheese on croutons and bake for an additional 3 minutes, until cheese is melted and starting to brown. Serve as a garnish for tomato soup.