Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large yellow onion, wedged
  • 1 head garlic, top sliced off
  • 1 red bell pepper, seeded and quartered
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 cups low-sodium vegetable broth
  • ¼ cup heavy cream
  • 2 tbsp unsalted butter, chilled
  • ½ cup fresh basil leaves, packed
  • 1 tsp dried oregano
  • 4 slices sourdough bread
  • 1 cup sharp cheddar cheese, grated
  • ¼ cup Parmesan cheese, finely grated
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange halved tomatoes, onion wedges, and red pepper on a baking sheet.
  3. Wrap the garlic head in foil with a drizzle of oil and place it on the sheet.
  4. Drizzle the vegetables with olive oil, salt, and pepper, then toss to coat.
  5. Roast for 40-45 minutes until the tomato skins are charred and the onions are mahogany-colored.
  6. Squeeze the softened, roasted garlic cloves out of their skins directly into the blender.
  7. Add the roasted tomatoes, onions, peppers, and any juices from the pan into the blender.
  8. Add fresh basil and dried oregano.
  9. Pour in the vegetable broth and blend on high until completely smooth.
  10. Transfer the mixture to a pot, stir in the heavy cream and chilled butter, and simmer on low for 10 minutes to meld flavors.
  11. Butter one side of each sourdough slice.
  12. Top the buttered side of the sourdough slices with a generous layer of grated sharp cheddar and Parmesan cheese.
  13. Place slices on a baking sheet and broil for 2-3 minutes until the cheese is melted and bubbling. Cut into crouton-sized pieces.
  14. Ladle the soup into bowls and top with the cheesy sourdough croutons.