Tomato-Basil Soup with Herbed Focaccia Croutons

To prepare croutons: Preheat oven to 350 degrees F.

Combine 1 1/2 tablespoons oil, butter, parsley, garlic, rosemary, sage and a pinch each of salt and pepper in a medium bowl. Add bread and 1/4 cup Grana Padano and toss to coat. Spread evenly on a rimmed baking sheet. Bake, stirring once halfway, until the croutons are golden brown, about 15 minutes.

Meanwhile, to prepare soup: Heat oil in a large pot over medium-high heat. Add onion, salt and pepper and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, cover and cook for 5 minutes. Stir in tomato paste and cook, stirring, for 2 minutes. Add broth, vinegar and brown sugar and bring to a boil. Cook until reduced slightly, about 2 minutes. Adjust heat to maintain a simmer, cover and cook until the tomatoes are very soft, about 15 minutes more.

Stir basil into the soup. Using an immersion blender or a regular blender in batches, blend the soup to the desired consistency (use caution when blending hot liquids). Serve the soup topped with cheese, the croutons and, if desired, basil leaves.