Garlic-Lovers’ Tomato Soup

I started out eating tomato soup at restaurants—yes, sometimes even in bread bowls. But once I realized how simple tomato soup was to make, I started tweaking it. Soon, the razzle-dazzle opportunities emerged. The croutons made here can be used for salads and beat anything store-bought. If you’re a garlic lover, like me, develop an extra level of flavor in this recipe by adding an extra ¼ cup (72 g) of roasted garlic to your pot just before blending.