Tomato Soup With Cheesy Crostinis

Directions

1. In a large pot, melt butter over medium heat and add onions. Cook for about 5 minutes, or until translucent.
2. Add in diced tomatoes, crushed tomatoes, garlic and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Remove from heat and add in baking soda and milk.
5. Using an immersion blender or regular blender, blend until smooth.
6. Garnish with a drizzle of cream and chopped basil.
7. Crostini: Preheat the oven to 400°F (200°C).
8. In a small pot, melt butter with garlic powder and parsley (if using).
9. On a parchment-lined baking sheet, place the pieces of bread.
10. Brush each piece with the melted butter mixture and sprinkle both cheeses evenly on top.
11. Bake for 4-6 minutes or until the cheese has melted. Serve with the soup.