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Roasted Tomato Soup with Cheesy Crouton Topper

Ingredients

• 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
• 1 small yellow onion
• 4 cloves garlic
• 4 tablespoons unsalted butter, divided
• 4 sprigs fresh thyme, plus leaves for garnish
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon red pepper flakes
• 3 ounces sharp cheddar cheese, grated (about 3/4 cup)
• 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup freshly grated or 1/3 cup store-bought)
• 1/2 teaspoon Italian seasoning or dried oregano
• 8 ounces crusty sourdough bread
• 1 (32-ounce) box low-sodium vegetable broth
• 1 tablespoon balsamic vinegar

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