Prepare the soup

1. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sweetener, crushed red pepper, and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. 

Prepare the Croutons

1. Meanwhile, in a small oven-safe dish,  mix the olive oil, pork rinds, garlic powder and Parmesan cheese.  Turn the oven on "Broil-Hi".  Place the dish in the oven for 3-5 minutes, stirring halfway through or until the pork rinds begin to brown. Set the dish to the side.

Finish the Soup

1. Working in batches, transfer the tomato soup to a blender and puree until smooth. Alternatively, you can use an immersion blender and blend the soup in the pot.  Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.