Creamy Tomato Basil Parmesan Soup with Roasted Garlic and Herbed Croutons

Preheat the oven to 200°C. Slice off the top of the garlic head to expose the cloves. Place the garlic head and red peppers on a baking sheet, drizzle with 1 tbsp of olive oil, and roast for 30 minutes until the garlic is golden and the peppers are charred. Remove from the oven and let cool. Once cooled, peel the skin off the red peppers and chop them.

In a large pot, heat 2 tbsp of olive oil over medium heat. Add diced onion and sauté until translucent. Squeeze the roasted garlic cloves into the pot. Add canned tomatoes, diced fresh tomatoes, chopped roasted red peppers, and vegetable broth. Bring to a simmer and cook for 20 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy. Return the blended soup to the pot. Stir in heavy cream and grated Parmesan cheese. Season with salt, black pepper, chopped fresh basil, chopped thyme, dried oregano, and red pepper flakes if using. Let the soup simmer for an additional 10 minutes.

While the soup is simmering, prepare the herbed croutons by tossing cubed bread with olive oil, salt, black pepper, and dried herbs like oregano and thyme. Bake in a preheated oven at 180°C for 10-15 minutes until golden and crispy.

Garnish the soup with fresh parsley and an extra sprinkle of Parmesan. Serve hot with herbed croutons on top and a drizzle of balsamic glaze if desired. Enjoy this gourmet soup with a side of crusty bread for a delightful meal.

For an extra kick of flavor, try adding a pinch of red pepper flakes or a drizzle of balsamic glaze before serving. You can also experiment with different types of fresh herbs like oregano or thyme for a unique twist.