Part 1: Roasting the Vegetables

1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet (or two if necessary to avoid overcrowding) with parchment paper for easier cleanup.
2. Combine Vegetables: On the prepared baking sheet(s), combine the quartered tomatoes, chopped onion, chopped carrot, and whole garlic cloves. Ensure they are spread in a single layer – overcrowding will cause them to steam rather than roast, hindering flavor development.
3. Season Vegetables: Drizzle the vegetables generously with 1/4 cup of olive oil. Add the fresh thyme and rosemary sprigs (or sprinkle with dried herbs). Season well with 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, and the optional 1/4 teaspoon of red pepper flakes. Toss everything together gently with your hands or a large spoon to ensure the vegetables are evenly coated.
4. Roast: Place the baking sheet(s) in the preheated oven. Roast for 40-50 minutes, or until the tomatoes are softened, slightly collapsed, and have begun to caramelize around the edges. The onions and carrots should also be tender and lightly browned. You might want to toss the vegetables halfway through roasting for even cooking.
5. Cool Slightly: Once roasted, remove the baking sheet(s) from the oven. Let the vegetables cool for about 10 minutes. This makes them safer to handle and blend. Remember to remove the woody stems from the fresh herb sprigs, if used.

Part 2: Making the Cheesy Croutons

You can make the croutons while the vegetables are roasting or while the soup simmers.

1. Prepare Bread: Place the bread cubes in a medium-sized bowl.
2. Season Croutons: Drizzle the bread cubes with 2-3 tablespoons of olive oil or melted butter. Sprinkle with garlic powder, salt, pepper, and optional Italian seasoning. Toss well to coat the cubes evenly.
3. Add Cheese: Add the grated Parmesan cheese (or your cheese of choice) to the bowl and toss again until the cheese is distributed throughout the bread cubes.
4. Toast Croutons (Oven Method): Spread the seasoned bread cubes in a single layer on a separate baking sheet. Bake in the 400°F (200°C) oven (you can do this alongside the vegetables during the last 10-15 minutes of roasting, or separately) for 10-15 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly. Toss them halfway through for even browning.
5. Toast Croutons (Stovetop Method): Alternatively, heat a tablespoon of olive oil in a large skillet over medium heat. Add the seasoned bread cubes (without the cheese initially) and toast, tossing frequently, for 5-8 minutes until golden and crisp. Remove from heat, toss with the grated cheese immediately, and let cool slightly.
6. Set Aside: Once cooked, remove the croutons from the baking sheet or skillet and set them aside to cool completely. They will crisp up further as they cool.

Part 3: Blending and Finishing the Soup

1. Transfer Roasted Vegetables: Carefully transfer the roasted vegetables (including any juices released on the pan) to a large pot or Dutch oven.
2. Add Broth: Pour in the vegetable broth. If using, stir in the 1 tablespoon of balsamic vinegar now for added depth.
3. Blend the Soup: Now it’s time to blend. You have two main options:

   • Immersion Blender: Use an immersion blender directly in the pot. Blend until the soup reaches your desired consistency – smooth or slightly chunky. Be careful, as the soup will be hot. Start on a low speed and keep the blender head submerged to avoid splattering.
   • Countertop Blender: Carefully ladle the soup mixture into a countertop blender in batches (filling only halfway to prevent pressure buildup from steam). Secure the lid tightly, remove the center cap, and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend each batch until smooth, then transfer the blended soup back to the pot. Repeat until all the soup is blended.

4. Simmer and Season: Place the pot with the blended soup over medium heat. Bring it to a gentle simmer (do not boil rapidly). Let it simmer for about 10-15 minutes, allowing the flavors to meld further.
5. Add Cream (Optional): If you desire a richer, creamier soup, stir in the heavy cream or coconut milk during the last few minutes of simmering. Heat through gently, but do not let it boil after adding the cream.
6. Taste and Adjust: Taste the soup and adjust seasonings as needed. You might want more salt, pepper, or even a pinch of sugar if the tomatoes are particularly acidic.
7. Serve: Ladle the hot roasted tomato soup into bowls. Top generously with the prepared cheesy croutons. Garnish further if desired (see “How to Serve” section).