Who doesn’t love a good tomato soup? Especially this time of year! This creamy tomato soup will leave your mouth watering, especially when topped with the homemade croutons. Today’s #onestopmeals is from my Trader Joe’s cookbook that will be launching in mid-March! • Preheat the oven to 375°F and line a baking sheet with parchment paper or aluminum foil. • In a small bowl, whisk together 1/4 cup olive oil, 4 frozen garlic cubes, 1 tsp salt, and 1/4 cup grated Parmesan. • In a large mixing bowl, add about 4 cups of bread cubes and drizzle with the olive oil mixture. Toss to coat evenly and then pour the bread onto the lined baking sheet to bake for 15–20 minutes, stirring halfway through so the croutons brown evenly. • Meanwhile, combine in a stockpot: 2 (32-oz) cartons Tomato and Roasted Red Pepper Soup, 1 (28-oz) can San Mariano tomatoes, 1 (16-oz) carton heavy cream, and 1 tsp pepper. Heat over medium, until lightly simmering. Use an immersion blender to puree the tomato chunks. •...