One-Pan Tomato Soup with Croutons

Soup
1 Preheat your oven to 400°F (200°C).
2 On a large sheet pan, arrange the cherry tomatoes, halved Roma tomatoes, quartered onions, and garlic cloves (tops cut off).
3 Drizzle with olive oil and sprinkle with fresh thyme, rosemary, oregano, salt, and pepper.
4 Roast in the oven for 30-40 minutes, until the tomatoes are soft and caramelized.
5 Remove the garlic cloves from their skins and transfer all the roasted vegetables and herbs to a blender or large pot.
6 Add vegetable broth, freshly grated Parmesan cheese, and milk.
7 Blend until smooth, then transfer to a pot and heat gently on the stove until warmed through.
8 Adjust seasoning with salt and pepper as needed.
Parmesan Croutons
10 Preheat oven to 375°F (190°C).
11 Toss cubed sourdough bread with olive oil, grated Parmesan, fresh thyme, salt, and pepper.
12 Spread evenly on a baking sheet and bake for 10-12 minutes until golden and crisp.