Roasted Tomato Soup With Blue Cheese Croutons

• 2 packages Campari tomatoes
• 1 vidalia onion small, about 1/2 cup
• 3 cloves garlic
• 2 teaspoons olive oil divided
• 2 tablespoons fresh basil
• 1 teaspoon fresh oregano
• 1 cup vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 baguette slices
• 1/4 cup blue cheese

1. Preheat oven to 400 degrees.
2. Heat skillet over medium-high heat. Slice baguette into 1/2 inch slices. Brush both sides of each slice with 1 teaspoon olive oil and grill until golden on both sides. Set aside until ready to use.
3. Arrange tomatoes, onion and garlic on baking pan. Drizzle with 1 teaspoon olive oil and roast 25-20 minutes. Remove from oven and let cool slightly.
4. Place tomatoes, onion, garlic, olive oil, basil, oregano, vegetable stock, salt and pepper in blender. Blend on setting 4 (puree) 1-2 minutes until smooth.
5. Spread 1/2 teaspoon blue cheese on each toasted baguette slice. Pour soup into bowls and top each with 2 blue cheese baguettes.

tomatoes, vidalia onion, garlic, olive oil, fresh basil, fresh oregano, vegetable stock, salt, freshly ground black pepper, blue cheese

Taken from www.yummly.com/recipe/Roasted-Tomato-Soup-with-Blue-Cheese-Croutons-2157822 (may not work)