I have always loved tomato soup and this recipe was inspired by my daughter Nina who made something similar. In my opinion it's the Parmesan Croutons that make this soup! Excellent for lunch or dinner accompanied by a grilled cheese.

Roasted Tomato Soup

Ingredients

• 1/4 cup olive oil
• 1 Large Yellow Onion chopped
• 5 whole cloves of garlic - skin removed
• 10-12 medium Roma or other tomatoes - cut in half
• 1/2 cup red wine
• 1 cup milk or or almond/coconut milk
• 1/2 cup Greek Yogurt or Applesauce
• 2 cups water
• 1 TBSP Garlic Salt
• 1/4 tsp cayenne pepper (or leave out, if you don't want a little bit of a kick)
• 1/2 tsp smoked paprika
• Salt and pepper

Directions

• Preheat oven to 350.
• Using large roasting pan evenly distribute garlic, onions and tomatoes (cut side down)
• Top with olive oil and salt and pepper
• Roast for 30 minutes or until tomatoes are blistered
• Remove skins if desired
• Add tomatoes, garlic, onions and olive oil (scraping roasting pan) to food processor and puree
• Transfer to large soup pot
• Add all ingredients and stir
• Cover and let simmer over low for additional 30 minutes.

Parmesan Croutons

Ingredients

• 2 cups day old bread torn or cut into pieces
• 2 TBSP Butter - melted
• 2 TBSP olive oil
• 1 tsp Garlic salt
• 1 tsp Italian Seasoning
• 1 cup shredded parmesan cheese

Directions

• Preheat oven to 375
• Stir together butter, olive oil and seasonings into glass mixing bowl
• Add bread pieces and stir until evenly coated
• Using cooking sheet - evenly spread all bread pieces
• Bake for 15 minutes
• Add parmesan cheese and gently stir
• Bake an addtional 5 minutes

Top your soup with the parmesan croutons (making sure to get the crispy bits of parmesan) and enjoy!