Roasted Tomato-Bread Soup
"Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will add a playful note. This soup is adapted from a recipe in Amy Goldman’s book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008)...."
INGREDIENTS
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4 cups thinly sliced onions
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2 tablespoons extra-virgin olive oil
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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4 cups cherry tomatoes, halved
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1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
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3 cups reduced-sodium chicken broth or vegetable broth
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6 slices whole-grain country bread
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2/3 cup chopped fresh basil
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6 tablespoons finely shredded Parmesan cheese
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