Yellow Tomato Soup With Goat Cheese Croutons

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oven to 400°f.
• 2 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.
• 3 bake at 400° f for 25-30 minutes or until tender and skins are charred.cool slightly, then discard tomato skins.
• 4 process tomatoes in a blender until pureed, in batches if needed. set aside.
• 5 in a large saucepan or a saucepot, saute onion in remaining oil until tender. add remaining garlic and saute 1 minute longer.
• 6 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.
• 7 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.
• 8 to serve, ladle soup into bowls and top each serving with 2 croutons.