Creamy Tomato Soup with Truffle Oil | Cruise Scoop

Ingredients

• 6 slices French bread, cut into 1-inch (2.54 cm) pieces
• 2 Tbsp (30 ml) olive oil
• ¼ tsp (1.3 g) salt
• ¼ tsp (0.5 g) pepper
• 4 Tbsp (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
• White truffle oil