Recipe: The Best Roasted Tomato Soup With Tomato Parmesan Croutons
Serves 4-6

You'll need:
2 pounds fresh tomatoes
4 garlic cloves (skin on)
4 small Vidalia onions, cut in half (or 2 regular onions)
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste

For the tomato parmesan croutons:
8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish