Tomato Basil soup and parmesan croutons

Ingredients
2 Tablespoons olive oil
3/4 cup carrots, chopped
3/4 cup onion, chopped
3 Tablespoons fresh basil leaves, chopped
1 (28oz.) cans whole peeled tomatoes (buy expensive, organic)
2 1/2 cups chicken broth
1-1 1/2 cup heavy cream
3/4 Tablespoon kosher salt
3/4 Tablespoon freshly cracked pepper

Directions
Place olive oil in a large stockpot and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, salt and pepper and simmer 20 minutes.

Turn heat to low, add cream and stir until incorporated. Puree soup in stockpot with hand processor, until desired consistency. Season, to taste, with salt and pepper.

Parmesan croutons-
Slice baguette bread 1/2 in. thick, lay on jelly roll pan, wipe the tops with olive oil, dash of kosher salt, cracked pepper and sprinkle shredded parmesan cheese on each slice of bread, bake in the oven at 400 degrees for 10-12 min., watch closely, can over do.