Childhood-Favorite Soup

Step 1 -In a large pot over medium heat, add the olive oil and the butter and simmer until the butter is melted.

Step 2 -Add the onions to the butter-oil mixture and sauté until the onions are soft and translucent, about 5 minutes.

Step 3 -Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.

Step 4 -Add the flour to the onion-garlic mixture and sauté until golden and the raw flour smell disappears, about 1 minute.

Step 5 -Add the tomatoes and their juices to the onion mixture and cook, while breaking the tomatoes up with a spatula, until the tomatoes are warmed through, about 5 minutes.

Step 6 -Add the broth, the bay leaf, the dried oregano, the dried thyme, and the dried basil to the tomato mixture and simmer, uncovered, stirring occasionally, until the flavors meld together, about 30 minutes.

Step 7 -Using an immersion blender, blend the soup to a smooth consistency.

Step 8 -Add the cream to the soup mixture and stir to fully incorporate.

Step 9 -Taste the soup and add the salt and the pepper, as needed.

Step 10 -Preheat the oven to 375 degrees F.

Step 11 -Evenly add the soup to four oven-safe bowls.

Step 12 -Top each of the bowls with a thin layer of the shredded cheese, reserving some of the cheese for a second layer.

Step 13 -Evenly divide 1/2 cup of the croutons between each of the bowls.

Step 14 -Evenly divide the remaining cheese between the serving bowls.

Step 15 -Bake the soup until the cheese is melted and bubbling, about 8-10 minutes.

Step 16 -Transfer the soup from the oven and let the soup rest until slightly cooled, about 3-5 minutes.

Step 17 -Top each of the bowls with an even amount of the remaining croutons and more of the pepper.

Step 18 -Serve.