28-oz can Whole Tomatoes
Oregano Thyme Salt Pepper
Stir together the olive oil with dried oregano and thyme, kosher salt and black pepper in a small bowl.
Toss the tomatoes, onions and garlic with 2 tablespoons of the seasoned olive oil. Spread them across a sheet pan.
Roast the tomatoes and onions at 400 degrees F until the tomatoes are wrinkled and the onions are browned at the edges, about 25-30 minutes.
On a sheet pan, toss the torn bread with the remaining seasoned olive oil.
Toast at 400 degrees F until the croutons are golden brown.
Combine the tomatoes, onions, tomato juice and vegetable broth in a saucepan. Squeeze in the roasted garlic cloves.
Use an immersion blender to puree the soup and then warm it on the stove.
Or puree everything in a blender and then pour the soup into the saucepan to warm.
Divide the soup into bowls and top with croutons, Parmesan and parsley.