Roasted Garlic & Tomato Soup with Basil Pesto Crostini

Preheat oven to 400°F (200°C).

Prepare the tomatoes and garlic: Cut the tomatoes in half. Remove the outermost papery layers of the garlic head, but leave the head intact. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic head. Season with salt and pepper.

Roast: Place the tomatoes cut-side up and the garlic head on a baking sheet. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized and the garlic is soft and fragrant.

Sauté onion: While the tomatoes and garlic are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add roasted ingredients: Once the tomatoes are cool enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion. Add the roasted tomatoes as well.

Simmer the soup: Pour in the vegetable broth, dried basil, and dried oregano. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.

Blend: Use an immersion blender or carefully transfer the soup to a regular blender (in batches) and blend until smooth.

Season: Season the soup with salt and pepper to taste. If desired, add a touch of sugar to balance the acidity of the tomatoes.

Prepare the crostini: While the soup is simmering, preheat the oven to 375°F (190°C). Brush the baguette slices with basil pesto.

Bake the crostini: Arrange the pesto-brushed baguette slices on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.

Serve: Ladle the soup into bowls. Top with a sprinkle of parmesan cheese (optional). Serve with the crispy basil pesto crostini.