Yellow Tomato Soup With Goat Cheese Croutons

• Soup
• 3 lbs yellow tomatoes, halved and seeded (about 9 medium)
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 large onion, chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• Croutons
• 12 slices baguette (1/2 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

1. Heat oven to 400u0b0F.
2. Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
3. Bake at 400u0b0 F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
4. Process tomatoes in a blender until pureed, in batches if needed. Set aside.
5. In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
6. Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
7. While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400u0b0 F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
8. To serve, ladle soup into bowls and top each serving with 2 croutons.

yellow tomatoes, olive oil, garlic, salt, pepper, fresh rosemary, fresh thyme, onion, vegetable broth, milk, heavy whipping cream, croutons, baguette, olive oil, basil pesto, goat cheese, pepper

Taken from www.food.com/recipe/yellow-tomato-soup-with-goat-cheese-croutons-372717 (may not work)