Tomato Soup

I am not generally a big tomato soup lover. I especially don't appreciate Campbell's; but when it comes to this version, I am totally into it. There are several major pluses to this recipe: it's super fast, it's really cheap, and it's impressively delicious. I usually make it after a long day and serve it with a salad. There is something nice about ending the day with a great dinner that took virtually no effort. Of course, the croutons are optional, but they really are an added bonus - they soak up the soup just right and add a nice little salty crunch.

Tomato soup can be kept a sealed container in the fridge for about 5 days. It freezes really well - I'm not sure for how long. We always eat it within a month. This recipe serves three.

• 2 cups tomato paste/frito
• 2 cups almond milk (or whatever kind of milk you drink)
  
• 1/3 cup fresh pesto
• Sea salt to taste
• Freshly ground pepper to taste
  
• Fresh or dried parsley to garnish
• 1/2 cup bite-size pieces of bread
• Olive oil for drizzling
  

1. Preheat oven to 350F/180C.
   
2. In a medium sauce pan, whisk together tomato and milk over medium heat. Whisk in pesto. Season to taste. Heat to desired serving temperature.
   
3. Meanwhile, on a baking tray, arrange the bread pieces evenly. Drizzle with oil and sprinkle with salt. Bake until golden, about 6 minutes.