Roasted Tomato Soup with Croutons
Instructions
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Preheat oven to 400°.
- Soup
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In a large bowl, mix together oil, vinegar, salt and pepper to taste.
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Add garlic and onion slices and toss with other ingredients.
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Spread tomatoes, garlic and onions evenly out on a baking sheet (I usually line the baking sheet with aluminum foil).
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Drizzle the extra oil mixture over vegetables.
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Roast vegetables in the oven until dark in spots, 20-40 minutes (check the garlic from time to time so that it doesn't get overdone).
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Remove from oven and allow to cool a bit.
- Bruschetta
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Cut bread crosswise into slices, about ½ inch thick.
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Lightly brush the slices on both sides with oil and sprinkle with Parmesan cheese.
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Place the slices on a baking sheet and toast in the oven until Bruschetta are golden brown and just beginning to crisp, about 6 minutes.
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Cool on rack.
- Soup
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When tomato mixture is cooled somewhat, find garlic cloves and squeeze them from on end to remove the softened garlic from the peel.
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Return to the tomato mixture.
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Pour this mixture in the blender or food processor and purée (or you can put the mixture in a large cooking pot and use a hand blender).
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Pour the puréed tomatoes in a large cooking pot.
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Add water and simmer for 10 minutes.
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Cut up the basil into small pieces and add to the soup.
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Salt and pepper to taste.
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Take soup off of the heat and add cream and Parmesan cheese.
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Stir until thoroughly incorporated.
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To serve, ladle the soup into bowls and float a few slices of the Bruschetta on top.