Tomato Soup with Parmesan Croutons

INGREDIENTS

• SOUP
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced Fine Or Grated
• 1 whole Onion, Finely Diced
• 3 whole Large Carrots, Peeled And Finely Diced
• 2 Tablespoons Tomato Paste
• 3 cans (28 Ounces Each) Whole Tomatoes
• 32 ounces, fluid Vegetable Or Chicken Broth
• 1 cup Water
• 1/2 cup Heavy Cream
• Salt And Pepper, to taste
• 2 Tablespoons Minced Fresh Parsley
• 2 Tablespoons Chopped Fresh Basil
• Croutons
• 1/2 whole Baguette, Sliced Into Rounds
• 1/2 cup Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish