Roasted Creole Tomato Soup | Louisiana Kitchen & Culture

Ingredients

• 12 Creole tomatoes, quartered and cored
• 2 large yello onions, quartered and peeled
• 1 red pepper, quartered and seeded
• 6 cloves whole garlic
• 3 tablespoons olive oil plus more for garnish
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• red pepper flakes to taste
• 1 teaspoon thyme
• 6-inch stale French bread, broken into pieces
• 2 quarts chicken stock