Cream of Tomato & Parmesan Soup

• 1 (28 oz.) can peeled tomatoes, including liquid
• 1 tbsp. sundried tomato paste
• 1 c. heavy cream
• ¼ c. fresh basil, chopped
• ¼ c. fresh parsley, chopped
• 1 tsp. ground black pepper
• ¼ tsp. salt
• ½ c. Parmesan cheese, grated

Parmesan Crostini:

• 1 whole French baguette, thinly sliced
• 2 tbsp. olive oil
• 1 tsp. paprika
• salt and pepper, to taste
• ½ c. Parmesan cheese, grated

In blender, add tomatoes, tomato paste, heavy cream, basil, parsley, salt and pepper; pulse no more than 20 seconds until mixture is smooth.

Pour mixture into medium saucepan and cook over medium heat until heated thoroughly. Add Parmesan cheese and heat until melted.

Serve with warm Parmesan Crostini.

Preheat oven to 400°. Place bread slice on baking sheet and brush both sides with olive oil. Season with paprika, salt and pepper and top with Parmesan. Bake for 8 to 10 minutes, or until cheese is fully melted and golden brown.