Roasted Tomato Soup with Parmesan Grilled Cheese Croutons

sutherlandbelle.com

Paula1433

subheading: For the Soup:

4 to 5 pounds vine-ripened or Roma tomatoes (10 to 12 tomatoes), cut in half or quarters depending on size

2 large garlic bulbs, tops cut off

2 medium-large onions, cut in half and then quartered (8 pieces per onion)

4 tablespoons olive oil (or more depending on coverage)

2 tablespoons balsamic vinegar

Freshly ground salt and pepper

2 teaspoons smoked paprika

1 cup vegetable or chicken stock

1 cup packed basil leaves

2 tablespoons fresh oregano

½ cup heavy whipping cream

2 tablespoons butter

Freshly ground salt and pepper, to taste

¼ cup freshly grated parmesan cheese (optional for a tangier flavor)

subheading: For the Croutons:

8 cups of cubed bread ( about 8 slices)

¼ cup melted salted butter

½ cup grated parmesan cheese, divided

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

Directions at sutherlandbelle.com

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