Roasted Tomato Soup

Roasting the tomatoes and garlic gives this soup a deep tomato flavor and velvety texture.

1 28-oz. can whole peeled tomatoes
6 large garlic cloves, peeled
½ cup olive oil, divided
Sea salt, freshly ground pepper
1 large onion, chopped
1 bay leaf
2 tablespoons tomato paste
3 cups chicken broth or vegetable broth
2-3 slices day old crusty bread, cut into cubes
Optional: fresh basil leaves, chopped or chiffonade cut

1. Preheat oven to 425°F. Crush the tomatoes with your hands onto a rimmed baking sheet. (Be careful because they will burst and send tomato juice flying everywhere.) Reserve the tomato juice in the can; scatter the garlic cloves over the tomatoes and drizzle everything with 1/4 cup oil; season generously with salt and pepper. Roast, scraping up and turning the tomatoes halfway through cooking time, until garlic is very soft and tomatoes are well roasted, about 40 minutes.
2. Heat 2 tablespoons oil in a large heavy soup pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion starts to soften and brown a little, about 7 minutes. Stir in the tomato paste. Add roasted tomato mixture, tomato juice, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, about 20 minutes.
3. Remove the bay leaf. Puree the soup using an immersion blender until smooth.
4. To make the croutons, toss the bread cubes in a bowl with remaining 2 tablespoons olive oil. Season with salt and pepper. Spread on a baking sheet and toast for about 7 minutes until golden brown. Serve the soup garnished with the croutons and chopped basil. Serves 4.