First pre-heat your oven to 400 degrees and grab a baking sheet. Next, season the bottom of the baking sheet with some olive oil and salt and pepper.
Then top the pan with the tomatoes, onion and hide the cloves of garlic under the tomatoes so they don't burn. Then sprinkle the top with the oregano, basil, parsley and some more salt and pepper.
Then roast the tomatoes at 400 degrees for 35 minutes and its ok if it gets a little charred.
Next, carefully transfer everything on the baking sheet including the yummy oil it roasted in and blend until smooth.
Then transfer the soup to a pot and add some chicken or vegetable stock if needed. I did add some stock to mine to thin it out a bit and warm it through and check it for seasoning to see if it needs more salt or pepper.
When the soup is done and warming on the stove, drop the oven heat down 350 degrees. Then place the cubed bread on a baking sheet, drizzle it with olive oil, parmesan cheese and some salt and toss it around to coat the bread.
Bake the cubed bread at 350 degrees for 10 minutes and flip them half way though until the are brown and crispy.
Then all you need to do is serve up some of the tomato soup, top it with some basil and the parmesan croutons and enjoy!
This soup is so delicious and a favorite in my house, I hope you love it as much as we do!