METHOD

1. Heat butter and olive oil in a large saucepan over medium heat until sizzling. Add onion, carrot, celery and garlic, cook and stir until onion is translucent, about 5 minutes.
2. Add tomatoes, water, salt, pepper, crushed red pepper and basil. Stir and bring to a boil; reduce heat and simmer for 15 minutes.
3. To finish the soup, remove from heat and stir in cream; blend in the pan with an immersion blender or blend in batches in a traditional blender. (Important note: blending hot liquids in a traditional blender can build up pressure. Use a towel to cover the top of the pitcher while blending instead of the lid.)
4. Return blended soup to pan and season to taste with salt and pepper; reheat to simmer if needed.
5. To make the croutons, preheat the oven to 400°F. Add bread cubes to a medium bowl and drizzle with olive oil; toss to coat.
6. Spread cubes in a single layer on a baking sheet and season to taste with kosher salt.
7. Bake 15 to 20 minutes until golden and crisp; remove from oven and set aside.
8. Serve soup hot topped with croutons.

PAIR IT WITH SANGIOVESE

With bright acidity, low tannins, and spicy, earthy flavors, Ponte Sangiovese pairs naturally with this creamy tomato bisque, complementing the rich tomato, basil, garlic, and hint of red pepper.