Roasted Tomato Soup with Cheesy Croutes

1. 1

   Heat oven to 450 degrees F.

2. 2

   Combine tomatoes, onions and garlic; spread onto foil-covered rimmed baking sheet.

3. 3

   Drizzle with dressing.

4. 4

   Bake 5 min.

5. 5

   Meanwhile, place baguette slices in single layer on second baking sheet; sprinkle with cheese.

6. 6

   Add baguette slices to oven with vegetables.

7. 7

   Bake 7 to 10 min.

8. 8

   or until vegetables are charred, bread is toasted and cheese is melted.

9. 9

   Spoon roasted vegetables into large bowl.

10. 10

    Stir in broth, water and basil.

11. 11

    Add to blender, in batches if necessary; blend until smooth.

12. 12

    Pour into saucepan; cook on medium heat 5 min.

13. 13

    or until heated through, stirring occasionally.

14. 14

    Ladle soup into 6 bowls; place 2 toast slices across top edge of each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.