Tomato & Basil Bisque
In medium–large soup pot, heat up olive oil and sauté chopped onions until translucent. Add garlic and chopped zucchini. Fry tomato paste with onions and deglaze with red wine.
Add tomatoes and season with salt and pepper and a pinch of brown sugar. Add vegetable stock to cover tomatoes and simmer for 1 hour. Purée soup with hand-emersion blender. Add another pinch of brown sugar, and finish with fresh basil. Taste and season to your liking.
Blue Cheese Croutons
Sprinkle bread with cheese and top with another piece of bread. Fry in melted butter in skillet until golden brown and flip until other side is also golden. Cool and cut into bite sized croutons.
Garnish soup with Grilled Blue Cheese Croutons