• In a medium large pot, heat butter and olive oil over medium-low heat.
• Add the onion and garlic and saute for 10 minutes.
• Add flour and cook for an additional minute.
• Add the tomatoes and blend with the flour and onion mixture and cook until it thickens.
• Add milk or half and half. Puree with an immersion blender until smooth. Season to taste with salt and pepper.
• Keep on low heat while you make the croutons.

To Make the Croutons

• Melt butter in large skillet and add garlic powder, salt and pepper and mix well. Add bread and mix thoroughly trying to coat all bread with some of the butter. Cook over medium-low heat, turning often until brown and crispy.
• Put the soup in bowls and top each serving with garlic croutons.