Cream of Tomato and Rosemary Soup

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Croutons:

5 ounces ciabatta bread, broken into bite-sized pieces

3 tablespoons extra-virgin olive oil

Pinch flaky sea salt

Pinch dried mixed herbs

Soup:

1 stick celery, chopped small

1 medium-large onion, chopped small

2 tablespoons olive oil

2 jars (each 19.5 ounces) Roma tomatoes in water

1 tablespoon low-sodium vegetable bouillon powder

3 tablespoons boiling water

2 tablespoons tomato paste

1 tablespoon chili jam or red pepper jelly

2 sprigs rosemary

9 ounces unsweetened plant-based cream

Freshly ground black pepper