Ingredients
3 pounds yellow tomatoes, halved (about 9 medium)2 tablespoons olive oil, divided4 garlic cloves, minced, divided1 teaspoon salt1 teaspoon pepper1 teaspoon minced fresh rosemary1 teaspoon minced fresh thyme1 large onion, chopped1 cup vegetable broth1/2 cup milk1/2 cup heavy whipping creamCROUTONS:12 slices French bread baguette (1/2 inch thick)1 tablespoon olive oil2 tablespoons prepared pesto1/2 cup crumbled goat cheese1 teaspoon pepper
Preparation
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.
Bake at 400° 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.
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).
Meanwhile, for croutons, place bread on a baking sheet 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.
