Tomato-Basil Soup with Garlic Croutons - Simple Winter Meals

1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (10 3//4 oz) condensed tomato soup
1 1/2 cups whipping (heavy) cream
1/2 cup thinly sliced fresh basil leaves
4 slices French bread, each 1/2 inch thick
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley

Cook tomatoes, soup and whipping cream in 2 -quart saucepan over medium heat 5-8 minutes, stirring frequently, until hot (do not boil or soup may curdle). Stir in basil.

While soup is heating; set oven control to broil. Place bread slices on rack in broiler pan. Mix oil and garlic in small bowl. Brush oil mixture over tops of bread slices. Broil 4-6 inches from heat 1-2 minutes or until edges are golden brown.

Spoon soup into shallow soup bowls. Place bread on soup; sprinkle with parsley.

Makes 4 servings (about 3/4 cup each).