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1
The soup: Preheat oven to 425F Spread oil over the bottom of a shallow.
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2
baking dish and pour in tomatoes and juices.
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3
Mix in shallots and salt and pepper and drizzle the top with olive oil.
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4
Cook for 35 45 minutes or until juices have thickened and slight charring has occurred.
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5
Let cool slightly, then blend in a food processor or pass through a food mill using the finest disk.
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6
Roasting seems to soften the seeds to where they are barely noticeable, so, unless you want a very smooth texture, using the processor is certainly acceptable.
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7
Correct seasoning and, if the flavor is too sharp or acidic, whisk in additional olive oil until flavors balance.
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8
Fresh herb oil: Place all ingredients into a blender and blend on high for 20 30 seconds.
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9
Use immediately or cover and refrigerate for up to 4 days (oil will separate with storage but comes together easily when whisked).
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10
For the Croutons: Heat oil and garlic cloves over medium heat in a medium saute pan.
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11
When oil shimmers, add bread, tossing to coat with oil.
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12
Sprinkle on remaining ingredients and cook, tossing frequently, until golden.
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13
Discard garlic.
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14
To Serve: Reheat soup and blend with a whisk.
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15
Drizzle with herb oil and serve with croutons on the side.
