Roasted Tomato Soup with Crunchy Cheese Croutons

  • 4 large tomatoes, quartered
  • 3 cloves garlic, peeled
  • 2 onions, peeled and quartered
  • olive oil
  • 1 tsp. sea salt
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. grass-fed butter
  • 1/4 cup cream (optional)
  • 7-8 fresh basil leaves, sliced thin
  • Freshly ground black pepper
  • 1-2 pieces of whole grain bread, cubed
  • Manchego Cheese, finely grated

Preheat oven to 375-400 degrees.
Lightly drizzle tomatoes, garlic and onion with olive oil and put into a roasting pan.
Roast 35-40 minutes or until vegetables begins to shrivel and blacken.
Remove ingredients from the pan and puree in a food processor.
In a soup pot, add tomato/vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt.
Cook on medium/high heat 5-7 minutes. Lower heat and add cream (optional) and black pepper.
While tomato soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese.
Cook until cheese melts (3-5 minutes).
Taste soup and adjust seasoning.
Garnish individual bowls with a few cheese croutons.