Tomato Bisque With Croutons And Cheese - cooking recipe

Ingredients

16 1/2-inch thick French bread baguette slices
olive oil
1/4 c. plus 2 Tbsp. (3/4 stick) unsalted butter
2 large tomatoes, chopped
1 carrot, peeled and coarsely chopped
1 large celery stalk, coarsely chopped
1 small onion, chopped
1 garlic clove, crushed
1 (28 oz.) can crushed tomatoes with puree
3/4 c. tomato juice
3 Tbsp. tomato paste
2 Tbsp. golden brown sugar
1/4 tsp. white pepper
1/2 lb. mushrooms, sliced
1/2 Tbsp. chopped fresh parsley
1/2 tsp. chopped fresh oregano or pinch of dried, crumbled
1/2 tsp. chopped fresh basil or pinch of dried, crumbled
1/2 tsp. chopped fresh thyme or pinch of dried, crumbled
1 c. whipping cream
2 c. (about) chicken stock or canned low-salt broth
4 oz. Mozzarella cheese, shredded
8 thin slices Provolone cheese

Preparation

Preheat oven to 400\u00b0.
Place bread slices on heavy large cookie sheet.
Brush both sides of bread with oil.
Bake until golden brown, about 10 minutes; cool.