• 3 Tbsp. butter
• 1 small onion , chopped
• 1 medium carrot , diced
• 1 stalk celery , diced
• 2 cans (28 ounces) crushed tomatoes
• 6 sprigs parsley
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream
• Salt
• Freshly ground pepper
• 1/2 sourdough baguette , sliced into 1/2-inch rounds
• 2 Tbsp. olive oil
• 2 Tbsp. grated Parmesan cheese

In a large pot over medium heat, melt 2 tablespoons of butter. Add onion, carrot, and celery and sauté until tender but not browned, about 6 to 8 minutes.

Add tomatoes, parsley, and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs and discard. Puree soup in batches in a food processor or blender (or use a hand blender). Return to pot and stir in cream and remaining tablespoon of butter. Season to taste with salt and freshly ground pepper.

Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesan. Place on a sheet pan and bake at 400° until golden brown and crispy, about 10 minutes. Pour soup into mugs and place a few croutons on top.

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