Roasted Tomato Soup with Parmesan Croutons - Pompeian

Ingredients

• 3 pounds tomatoes (about 6-8 medium-size Roma tomatoes)
• 1 large shallot
• 1 head of garlic
• 1/4 cup Pompeian Smooth Extra Virgin Olive Oil
• 1 teaspoon oregano
• 1/4 cup fresh basil
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• Salt
• Pepper
• Parmesan croutons
• 2-3 thick slices sourdough bread, cut into small cubes (about 2 cups)
• 3 tablespoons Pompeian Smooth EVOO
• 1/4 cup freshly grated parmesan cheese