Sheet Pan Creamy Tomato Soup with Parmesan Croutons

1 Preheat oven to 400F degrees. Line large baking sheet with parchment paper. On the large sheet, add the tomatoes and onion and garlic bulbs. Drizzle with olive oil, salt, pepper and oregano. Add fresh herbs and toss to coast. Roast for 40-45 minutes until tomatoes burst and the onions and garlic are soft and caramelized.
2 Transfer the roasted veggies to a blender or food processor (I use @vitamix) to blend the soup together. Squeeze in the roasted garlic and add in the broth, milk, Parmesan cheese and more salt & pepper. Blend until smooth.
3 Pour the mixture into a pot over medium heat. Let simmer for 10-15 minutes, stirring occasionally. Add seasoning as needed.
4 Distribute soup into bowls and top with croutons, milk drizzle, Parmesan cheese, chopped basil and a few cracks of black pepper. Serve and enjoy!