Roasted Tomato Basil Soup with Parmesan Croutons

1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook for 3 to 4 minutes.
3. Add garlic and continue cooking for 1 to 2 minutes or until softened.
4. Stir in tomatoes, basil and half of the broth; bring to a boil.
5. Remove from heat and puree mixture until smooth using a blender or immersion stick blender.
6. Add remaining broth, stir well and bring to a boil over medium heat.

Recipe Suggestions:

1. Roast your own tomatoes when in season.
2. Preheat oven to 250°F.
3. Halve 2 pounds small tomatoes or quarter medium tomatoes and place cut side up on a foil lined baking sheet.
4. Drizzle with 3 tablespoons oil and season with salt and pepper.
5. Bake for 3 hours.
6. Remove from oven and use in soup in place of canned fire roasted tomatoes.
7. For a creamy version of this soup, stir in a few tablespoons of half and half or heavy cream.

*Parmesan Croutons:

1. Heat 2 tablespoons oil in a nonstick skillet over medium heat.
2. Place bread slices in skillet and toast lightly on both sides pressing surface of bread gently using a flexible spatula.
3. Sprinkle toasted bread with Parmesan cheese, flip and cook for 30 seconds or until lightly browned.
4. Repeat for remaining side.
5. Remove from heat and transfer croutons to a cutting board.
6. Cut into 1-inch cubes or triangles using a serrated knife.