Creamy Tomato Soup

Randal and I both love the tomato soup at Panera, and after stopping to have lunch there a few weeks ago I wanted to see if I could find a recipe for it. I found this one over at Running To The Kitchen and it's so good and really does taste like the soup at Panera!

8 tomatoes, quartered

2 tbsp balsamic vinegar

4 tbsp olive oil, divided

1/2 tsp red pepper flakes

1 head of garlic

1 tbspbutter

2 cloves of garlic, minced

1 onion, chopped

1/2 cup fresh parsley

1 tbsp tomato paste

3 cups vegetable broth

1 tbsp brown sugar

1 piece of whole wheat bread, toasted & cubed

1/4 cup heavy cream

1/2 cup parmesan cheese

salt & pepper

Preheat oven to 400 and line a baking sheet with foil.

In a large bowl toss together the tomatoes, vinegar, 2 tablespoons of the oil and salt and pepper.  Spread onto the baking sheet. Cut the top off the head of garlic, season with salt, pepper and a little olive oil, wrap in foil and place on the baking sheet. Roast for 1 hour.

In a large pan heat the remaining oil, add the onions and minced garlic and cook until softened.  Add the roasted tomatoes and garlic to the pan, along with the parsley, vegetable broth, tomato paste, brown sugarand bread. Simmer for 20 minutes.

After 20 minutes add the heavy cream and parmesan cheese.  Take off the heat and puree until creamy.