Roasted Tomato Soup With Cheesy Croutons

1. 1

   Preheat the oven to 400u00b0F. Line a large baking pan with parchment paper. Place tomato, cut sides up, on prepared pan. Roast for 40 mins, until tender. Cool, then peel. Process tomatoes in a food processor until smooth. Strain through a sieve and discard seeds.

2. 2

   Heat oil in large saucepan on medium-high heat. Add onion and saute, for 2-3 mins, until soft. Add garlic, stock, 1 cup water and pureed tomatoes, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 mins, until mixture thickens slightly. Season to taste.

3. 3

   Meanwhile, preheat broiler on high. Broil bread for 2-3 mins, until lightly toasted. Turn bread over, top with cheese and broil for 1-2 mins, until cheese melts. Ladle soup into bowls. Top with croutons and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.