Place tomatoes and chicken stock in stockpot. Toss in basil leaves and simmer over medium heat for approximately 10 minutes. Use a hand-held blender in your stockpot and blend for a few minutes, leaving chunks in the soup.
Add in olive oil, salt, pepper, and cayenne pepper and allow to simmer on low for 10 minutes.
Remove from heat and serve with cornbread croutons.
For the Cornbread Croutons
Preheat oven to 425º F. Cut cornbread into bite-sized pieces and place onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss lightly and bake for about 8-10 minutes until crisp and lightly toasted. Remove from oven. Store leftover croutons in an airtight container for up to one week.
for cornbread in cornbread croutons, use either fresh baked cornbread or day-old cornbread.
Tomato Basil Soup with Cornbread Croutons Recipe https://addapinch.com/tomato-basil-soup-cornbread-croutons-recipe/