Roasted Cherry Tomato Soup

ingredients for Roasted Cherry Tomato Soup (For 3-4 Servings)

650g cherry tomatoes3 medium size tomatoes cut in 4 chunks1 can tomato pureeA bunch of basil leaves2-3 minced garlicOlive oilSeasonings (salt, pepper, thyme, oregano, rosemary..)

Steps

In an oven dish, place all the tomatoes, 1 or 2 minced garlic, some of the basil leaves. Add olive oil, salt, pepper, and herbs. Toss well and place in a preheated oven on 200 degrees for 30 min.Meanwhile, in a big pot, cook the rest of the garlic with some olive oil for a few seconds.Add in the rest of the basil (roughly chopped) and cook for a minute while stirring.Add in the tomato can with one cup of water. Let simmer for 15 minutes.Once the tomatoes are roasted, add them to the pot with all the juices.Cook for 5 minutes then blend with a hand blender until you get a smooth texture.Serve warm with a dollop of cream or greek yogurt (optional) and parmesan toasts.

For The Parmesan-crusted Tidbits

In a small bowl, mix olive oil, parmesan, dried oregano and thyme.Cut bread in small squares and dip them in the olive oil mixture.Place in oven on 180 degrees 5-10 minutes until golden and crunchy.