Yellow Tomato Soup With Goat Cheese Croutons

Yellow Tomato Soup With Goat Cheese Croutons

3 lb. yellow tomatoes halved (about 9 medium)
2 T. olive oil divided
4 garlic cloves minced, divided
1 t. salt
1 t. pepper
1 t. minced fresh rosemary
1 t. minced fresh thyme
1 large onion chopped
1 C. vegetable broth
1/2 C. milk
1/2 C. heavy whipping cream

Croutons:
12 sliced French bread baguette (1/2" thick)
1 T. olive oil
2 T. prepared presto
1/2 C. crumbled goat cheese
1 t. pepper

Place tomatoes cut side down in a greased 15x10" baking pan; brush with 1 T. olive oil. Sprinkle with 2 t. garlic and the salt, pepper, rosemary and thyme.
Bake at 400 for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended.
In a large saucepan, saute' onion in remaining oil until tender. Add remaining garlic, saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer uncovered for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil).
Meanwhile for croutons place bread on a baking sheet and brush with oil. Bake 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.