Roasted Tomato Soup

1: Preheat oven to 400°F.

2: Wash tomatoes and place on a sheet pan with carrots, onion, halved garlic bulbs, and red pepper.

3: Season with olive oil, salt, and pepper; roast for about 40 minutes or until lightly charred.

4: Transfer veggies to a blender, squeeze in roasted garlic, and blend with vegetable broth and basil leaves.

5: Run through a sieve for extra smoothness.

6: Pour the soup into a pot with the rest of the vegetable broth and Parmigiano Reggiano rind; adjust for salt and pepper and simmer until desired thickness.

7: To make the crostini, slice the baguette, butter each slice, and shred Gruyère on top.

8: Bake at 425°F until golden.

9: To serve, top soup with a drizzle of olive oil, Parmigiano Reggiano, basil, and smoky chili flakes; enjoy with cheese crostini!