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Preheat the oven at 450 degrees Fahrenheit. On a large baking sheet, toss halved tomatoes, halved onion, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into a single layer, putting tomatoes cut side up. Roast them for about 40 minutes in preheated oven, or until everything is soft.
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To make croutons, reduce the oven to 350 degrees Fahrenheit and toss the cubed bread on the baking pan/sheet, seasoning it with olive oil, garlic powder, salt, and pepper. Bake for about 20 minutes, take out, sprinkle with the cheese, return in the oven and bake for next 5 minutes.
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Finish the soup while croutons are baking. In several batches in a blender or food processor, puree the vegetables adding stock little bits at the time. Put the pureed vegetables in the large saucepan and bring to boil over high heat.
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Add Tomato Sauce and tomato paste, season to taste with salt and pepper and turn down the heat on low. Simmer for 15 minutes with occasional stirring.
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Serve hot and garnish with croutons and perhaps some more herbs or chopped scallions.