Copycat Panera Tomato-Basil

Ingredients

• 4 cups cherry tomatoes
• 2 medium shallots, quartered lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon dried oregano
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 1 cup water
• ¼ cup packed chopped fresh basil, plus more for garnish
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup heavy cream
• 3 ounces rustic whole-wheat bread, cubed (3/4-inch; 2 cups)

Directions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Toss cherry tomatoes and shallots with 1 tablespoon oil and oregano on the prepared baking sheet. Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off.
3. Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Pour into a large nonreactive saucepan.
4. Bring the tomato mixture to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in cream.
5. Meanwhile, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet; arrange in an even layer. Bake until toasted and crisp, about 15 minutes. Divide the soup among 4 bowls; drizzle evenly with the remaining 1 tablespoon oil. Top with croutons and garnish with basil, if desired.