Tomato Soup and Rye Croutons

In all honesty I made this tomato soup just so I could use up some rye bread I needed to finish, and the rest of the ingredients are from the pantry so I didn't have to go to the grocery. So basically it's a lazy recipe. This experience is all about the crunchy croutons absorbing the creamy soup and getting soft and delicious. Top it with anything else you like, but some vegan cheddar shreds were delicious!

Tomato Soup
1 28 oz. can whole tomatoes (separate juice and tomatoes. carefully cut up tomatoes with clean scissors)
1/2 red onion (chopped)
14 oz. water (just fill up half the empty tomato can)
1/4 C unsweetened almond milk
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp smoked paprika
pinch garlic powder
pinch black pepper
pinch white pepper
salt, to taste

1. In a saucepan add 2 tsp EVOO and heat to medium. Add onions and cook until beginning to brown, stirring frequently. 
2. Add tomato juice, water, tomatoes and all the spices. Stir. Bring to boil and then immediately turn heat to low and let simmer for 20 minutes.
3. Remove from heat and add almond milk. Allow to cool 10-15 minutes. Carefully use immersion blender to blend until very smooth.
4. Put back on low heat. Taste and adjust salt and  spices according to taste. Cook 5 minutes, stirring. 
5. Serve immediately with rye croutons and vegan cheese or nooch.

Rye Croutons
Rye bread
dried oregano
dried basil
garlic powder
black pepper

1. Preheat oven to 375 F.
2. Cut rye bread (the good kind from the deli) into bite sized pieces with scissors.
3. In a bowl add a pinch of the following: dried oregano, dried basil, garlic powder, black pepper, and salt. Add 2 tsp EVOO. Toss to coat well.
4. Place in single layer on baking sheet.
5. Bake 15-20 minutes. Flipping at least once during baking.