With tomato season approaching

I can't wait to try this:

BTW, the Truffle Oil will be here Wednesday. :cool:

I have to confess to being a soup junkie:getdown:

Creamy Tomato Soup with Truffle Oil--Viking
Warm and rich, this soup can be made in under half an hour for quick, delicious comfort food, and the dash of savory truffle oil adds a decidedly European touch. This sophisticated soup is perfect for a cold winter night or as an elegant luncheon starter.

Ingredients
CROUTONS:
• 6 slices French bread, cut into 1-inch pieces
• 2 T (30 ml) olive oil
• ¼ tsp (1.3 g) salt
• ¼ tsp (0.5 g) pepper
SOUP:
• 4 T (57 g) unsalted butter
• 1 C (151 g) onion, chopped
• 2 (28 oz) (858 g) cans diced tomatoes
• 2 C (473 ml) low-sodium chicken broth
• 2 C (273 ml) half-and-half
• 1½ tsp (7.5 g) salt
• ¼ tsp (0.5 g) pepper
GARNISH
• White truffle oil
Directions
Croutons: Preheat oven to 375°F (190°C). Place bread on a baking sheet, drizzle with olive oil; sprinkle with salt and pepper; toss to combine and bake until golden brown, about 8 minutes. Set aside.
Soup: In a large saucepan, sauté onions in butter 2-3 minutes. Add tomatoes, chicken broth, half-and-half, salt and pepper. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; let cool slightly. Working in batches, transfer to a blender or food processor and blend until smooth. Ladle into soup bowls, garnishing each with croutons and 3-5 drops of truffle oil before serving.
• Prep time: 5 minutes.
• Cook time: 23 minutes.
• Makes 6 servings.