Preheat your oven to 400°F (200°C).
Brush the tomato halves with olive oil and place them, cut sides down, in an aluminum foil-lined shallow baking dish.
Bake for 45 minutes or until the tomatoes are soft and their skins are dark.
Once done, let them cool to touch and then remove the skins.
Rinse the fennel thoroughly.
Trim and discard the base of the bulb, and also remove the stalks.
Coarsely chop the fennel bulb.
In a large saucepan, melt the butter over medium heat.
Add the chopped fennel, shallot, and carrot, and cook for about 12 minutes or until the vegetables are tender.
Pour in 2 cups of chicken broth and add the tarragon and parsley sprigs.
Reduce the heat, and let it simmer, uncovered, for 30 minutes.
Remove from heat and discard the herb sprigs.
Add the roasted tomato halves and let the mixture cool slightly.
Transfer the mixture into a blender and process until smooth, making sure to stop and scrape down the sides as needed.
Return the puree to the saucepan, and stir in the heavy whipping cream.
Bring it just to a simmer, and then stir in the remaining 1 cup of chicken broth, salt, and pepper.
To serve, ladle the creamy tomato soup into individual bowls and top each serving with the Garlic-Parsley Croutons.
You can also garnish with chopped tomatoes if desired.
Enjoy your delicious Creamy Roasted Tomato Soup with Garlic-Parsley Croutons!
