Creamy Roasted Tomato Soup with Parmesan Croutons

Preheat oven to 200ºC (400ºF).

In a large baking sheet, place tomatoes, onion and garlic. Drizzle olive oil, then sprinkle seasonings (dried basil, oregano, paprika, salt, and pepper). Transfer to a rack in the middle of the oven and roast for about 20–25 minutes or until tomatoes begin to char and release their juice. Then let cool slightly.

Meanwhile, place cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated. Spread croutons out on the baking sheet (lined with parchment paper) and bake them on a high shelf in the oven for 8–10 minutes, or until crispy and golden.

Transfer roasted tomatoes and their juices to a soup pot and add milk (or vegetable broth). Puree until smooth, then taste and season again with a pinch of salt and pepper if needed.

To serve, ladle the soup into bowls and top with croutons, Parmesan and fresh herbs.