Roasted Tomato Soup with Croissant Croutons

Ingredients

• Roasted Tomatoes

  • 2 cans (28 oz/796 ml each) whole plum tomatoes
  • ¼ cup (60 ml) olive oil

• Soup

  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 2 potatoes, peeled and thinly sliced
  • 4 cups (1 litre) chicken broth
  • 1 cup (250 ml) 15% cooking cream

• Croutons

  • 2 day-old butter croissants, cubed
  • 2 tbsp (30 ml) olive oil
  • 3 tbsp fresh Parmesan cheese, finely grated