Published: by Absolutely Recipes, in the recipes category.

Creamy Tomato Soup Recipe.

Ingredients:

3 garlic cloves, unpeeled
4 medium fresh tomatoes* (see note)
1 small yellow onion, sliced into quarters
1 (14-oz) can diced tomatoes
1/3 cup cooked chickpeas
1 TBSP balsamic vinegar
1/2 TSP maple syrup
2 TSPs fresh thyme leaves
1 TBSP extra-virgin olive oil
1/4 to 1/2 TSP red pepper flakes
Heaping 1/2 TSP sea salt
freshly ground black pepper

Recipe Instructions:

Preheat the oven to 450? degrees degrees and line a baking sheet with parchment paper.
Wrap the garlic cloves in a piece of foil and place it on the baking sheet along with the whole tomatoes and the onion wedges.
Drizzle with olive oil and a pinch of salt and pepper and roast for 20 to 25 minutes, or until the tomatoes and onions are well browned.
Peel the garlic and transfer the roasted vegetables to a blender.
Reduce the oven heat to 400? degrees degrees and line the baking sheet with a fresh sheet of parchment paper.
To the blender, add the canned tomatoes, garbanzo beans, balsamic vinegar, maple syrup, thyme leaves, 1 TBSP olive oil, red pepper flakes, 1/2 TSP sea salt, and freshly ground pepper and blend until creamy (a Vitamix is ideal here.
If using a regular blender, just blend longer!).
Taste and adjust seasonings as desired.
At this stage, the soup should still be hot.
If not, pour it into a pot to reheat it.
Make the croutons: Sprinkle 4 slices of the bread with a thin layer of cheese.
Top with the remaining bread slices to make sandwiches and drizzle the outsides of the bread with olive oil.
Bake until the cheese is melted and the bread is golden brown, about 8 minutes.
Let cool completely before slicing into croutons so that the cheese doesn't ooze out when you cut it.
Serve the soup with the croutons (some in the soup, some on the side) and additional fresh thyme, red pepper flakes, and chickpeas, if desired.

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