Roasted Tomato Soup with Crunchy Cheese Croutons

• 4 large tomatoes, quartered
• 3 cloves garlic, peeled
• 2 onions, peeled and quartered
• olive oil
• 1 tsp. sea salt
• 2 cups chicken stock
• 1 bay leaf
• 1 tbsp. grass-fed butter
• 7-8 fresh basil leaves, sliced thin
• Freshly ground black pepper
• 1-2 pieces of whole grain bread, cubed
• Manchego Cheese, finely grated

Procedure:
Preheat oven to 450 degrees
Put tomatoes, garlic and onion into a roasting pan
Drizzle with olive oil
Roast 30-35 minutes or until skin begins to blacken
Remove ingredients from the pan and puree in a food processor
In a soup pot, add tomato and vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt
Cook on medium/high heat 5-7 minutes
While tomato soup cooks, place cubed bread onto a baking sheet and sprinkle with grated cheese
Cook until cheese melts (about 3-5 minutes)
Taste soup and adjust seasoning
Garnish individual bowls with a few cheese croutons