SMOKY ROASTED TOMATO SOUP WITH GRUYERE AND UMBRIA CROSTINI

Ingredients

For the soup:
• 2 teaspoons UMBRIA nut & spice mix
• 3 lbs fresh tomatoes (mix of cherry, vine, plum, etc.)*
• 2 small yellow onions, sliced
• 6 cloves garlic, peeled
• ½ cup extra virgin olive oil
• 2 teaspoons smoked paprika
• salt and freshly ground pepper, to taste
• 3 cups chicken stock
• *fresh tomatoes can be substituted with 42 ounces of canned tomatoes. Drain tomatoes before using.
For the crostini:
• 1 tablespoon UMBRIA nut & spice mix
• 1 heaping cup finely grated gruyere cheese
• 1 baguette, sliced

Instructions

1. Preheat oven to 450°. Line a baking sheet with parchment.
2. Wash tomatoes. Core, deseed, and cut the tomatoes into halves (cherry tomatoes can remain whole). Spread tomatoes, garlic, and onions onto prepared baking sheet. In a small bowl, stir together the olive oil, 2 teaspoons Umbria, and smoked paprika. Pour over tomatoes, garlic, and onions. Gently stir to coat, then season with salt and pepper. Roast in preheated oven for 25-30 minutes, until vegetables are soft and beginning to brown in places.
3. Place roasted tomatoes, onions, and garlic and any juices from the pan into a large stockpot. Add chicken stock. In batches, place mixture into a blender and blend until very smooth. Return to stockpot and place over medium heat. Let simmer until slightly reduced and thickened, about 10-15 minutes. Season with additional salt and pepper, if needed.
4. While soup thickens, make the crostini. Preheat the oven broiler. Stir gruyere and the 1 tablespoon Umbria together in a bowl. Place crostini slices on a baking sheet. Toast slices in preheated oven until just beginning to become golden on the edges, about 1-2 min per side. Remove from oven, and top with spice and cheese mix. Place back in the oven, and broil until cheese is melted and bubbling, about 1 more minute.
5. Serve soup warm with crostini.