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Ingredients

1 tsp. Butter
1 cup Onion, diced
1 cup Carrots, diced
1 cup Celery, diced
1/2 tsp. Curry powder
1 tsp. Garlic, minced
1/4 tsp. Ground cumin
1 Bay leaf
1/4 tsp. Thyme leaves
2 cups whole peeled Tomatoes or diced tomatoes with juice
2 tsp. Tomato paste
1 quart Chicken stock, unsalted
Salt to taste
Fresh ground black pepper to taste
1 cup Cream
Scallion, minced, for service

For the Parmesan Croutons:

8 - 10 each French baguette slices
Butter, softened, as needed
1/3 cup Parmesan cheese, shredded
1 tsp. Parsley, chopped

Method
Prepare Parmesan Croutons by preheating oven to 375 degrees F. Smear baguette slices with softened butter. Top with shredded Parmesan cheese. Sprinkle with chopped parsley. Bake croutons at 375 degrees F. for 10 - 12 minutes. Reserve. Melt butter in a large soup pot over medium heat. Add diced onions, carrots and celery, saute until tender. Stir in garlic, curry, cumin, bay leaf and fresh thyme, continue to saute for 2 - 3 minutes. Add tomatoes and tomato paste, cook for 5 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer for 25 minutes. Cool slightly and carefully puree or blend until smooth. Season with salt and pepper. Stir in cream. Just prior to service, heat and place into a tureen or portion into warm soup bowls. Top with Parmesan Croutons and sprinkle with minced scallion. Serve immediately.

Makes 8-10 Servings