Creamy Roasted Tomato Soup With Parmesan Croutons

• 2 pounds Mixed Tomatoes, Cut In Halves
• 1 Small Sweet Onion, Quartered
• 6 cloves Garlic
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Smoked Paprika
• Sea Salt And Fresh Ground Pepper, To Taste
• 1-1/2 cup Milk (or Use Vegetable Broth For A Vegan Option)
• FOR THE GARLIC PARMESAN CROUTONS:
• 4 ounces, weight Sourdough Bread, Diced
• 1 Tablespoon Olive Oil, Extra Virgin
• 3 Tablespoons Grated Parmesan Cheese (replace With Vegan Parmesan Cheese)
• 1/2 teaspoons Garlic Powder
• Sea Salt And Fresh Ground Black Pepper To Taste

1. Preheat oven to 200u0b0C (400u0b0F).
2. In a large baking sheet, place tomatoes, onion and garlic. Drizzle olive oil, then sprinkle seasonings (dried basil, oregano, paprika, salt, and pepper). Transfer to a rack in the middle of the oven and roast for about 20-25 minutes or until tomatoes begin to char and release their juice. Then let cool slightly.
3. Meanwhile, place cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated. Spread croutons out on the baking sheet (lined with parchment paper) and bake them on a high shelf in the oven for 8-10 minutes, or until crispy and golden.
4. Transfer roasted tomatoes and their juices to a soup pot and add milk (or vegetable broth). Puree until smooth, then taste and season again with a pinch of salt and pepper if needed.
5. To serve, ladle the soup into bowls and top with croutons, Parmesan and fresh herbs.

tomatoes, sweet onion, garlic, olive oil, basil, oregano, paprika, salt, milk, garlic parmesan croutons, bread, olive oil, parmesan cheese, garlic, salt

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