Roasted Tomato Soup With Croutons

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 12 large about 4 pounds tomatoes, stemmed and quartered
• 1/2 cup extra virgin olive oil, divided
• 1/4 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup chopped yellow onion
• 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
• 2 cups cold water
• 1 loaf country bread
• extra virgin olive oil
• salt

Recipe

• 1 preheat the oven to 500°f
• 2 prepare the tomatoes. in a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. spread the tomatoes out on a non-reactive baking sheet. roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. remove and allow to cool a bit.
• 3 prepare the bruschetta. cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). lightly brush the slices on both sides with oil and season with salt. place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
• 4 in a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. add the 2 cups basil leaves and sauté with the onions for about 1 minute.
• 5 add the roasted tomatoes and water to the saucepan. bring the mixture to a simmer and cook for 10 minutes. season with salt and pepper, to taste. puree the tomato mixture in a blender. start the motor at a slow speed and increase gradually. alternatively you can use an immersion blender right in the pot. the mixture should be very smooth. you should have about 8 cups. you can prepare the soup to this point and refrigerate it. when ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
• 6 serve the soup. place 1 bruschetta in the center of each shallow soup bowl. pour the soup around each bruschetta. garnish with torn basil leaves.