Roasted Tomato Soup With Garlic Croutons

• 3-1/2 pounds Tomatoes, Preferably Over Ripe, Quartered
• 1 whole Large Onion Roughly Chopped
• 4 cloves Garlic, Roughly Chopped
• 1 Tablespoon Olive Oil
• 1 teaspoon Oregano
• 1 teaspoon Cracked Black Pepper
• 2-1/2 cups Vegetable Stock
• 5 leaves Basil
• 2 Tablespoons Red Wine Vinegar
• FOR THE CROUTONS:
• 1 ounce, weight Unsalted Butter
• 3 cloves Garlic, Minced
• 2 slices Stale Bread, Cut Into Cubes

1. Preheat oven to 375u0b0F.
2. Get a large baking try and add tomatoes (place skin down), onions and garlic. Drizzle with olive oil and sprinkle with oregano and black pepper. Place baking tray in the oven and roast for 1 hour.
3. When roasting is all done (leave oven on for the croutons), place a large saucepan on a medium heat and throw in all of the roasted vegetables, followed by vegetable stock and basil leaves. Bring soup to the boil and then add red wine vinegar and reduce heat to simmer for around 5 minutes.
4. Blend until you have a smooth consistency. Give your soup a try and adjust the seasoning a little if you need to!
5. For the croutons, place a small saucepan on a medium heat and melt butter. Add minced garlic and fry for 2 minutes. Throw the bread into the saucepan and coat it in the garlic butter.
6. Pour the croutons on a baking tray with a sheet of baking paper on it and bake in the oven at 375u0b0F for 10-12 minutes, until golden and crisp.

tomatoes, onion, garlic, olive oil, oregano, pepper, vegetable stock, basil, red wine vinegar, croutons, butter, garlic, bread

Taken from tastykitchen.com/recipes/soups/roasted-tomato-soup-with-garlic-croutons/ (may not work)