Yellow Tomato Soup With Goat Cheese Croutons - cooking recipe

Ingredients

Soup
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
Croutons
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

Preparation

Heat oven to 400\u00b0F.
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\u00b0 F for 25-30 minutes or until tender and skins are charred.Cool 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\u00b0 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.