3 lbs yellow tomatoes halved and seeded about 9 medium
2 tablespoons olive oil divided
4 garlic cloves minced divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary minced
1 teaspoon fresh thyme minced
1 large onion chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
12 slices baguette 1/2 inch thick
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper
Steps:
Heat oven to 400F
Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
Process tomatoes in a blender until pureed in batches if needed Set aside
In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
To serve ladle soup into bowls and top each serving with 2 croutons
