Yellow Tomato Soup With Goat Cheese Croutons

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

1. Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme.
2. Bake at 400u0b0 for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended.
3. In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil).
4. Meanwhile, for croutons, place bread on a
5. and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.

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

Taken from www.tasteofhome.com/recipes/yellow-tomato-soup-with-goat-cheese-croutons/ (may not work)